Carrot Cake
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Cake didn't turn out like those carrot cake in cafes. It was a little moister.
Sam's Famous Carrot Cake
3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups brown sugar
1 1/2 tsp vanilla extract
2 cups all-purpose flour
2 tso baking soda
2 tsp ground cinnamon
1/4 ts. salt
2 cups shredded carrot (I used 3 cups to make up for the lack of coconut)
1 cup flaked coconut (I omitted)
1 cup almond, choppeD
1 cup can crushed pineapple without juice (or strawberries)
1 cup raisins
Cream Cheese Frosting
425 g cream cheese, softened
3 tablespoons unsalted butter softeneD
2 cups confectioners' sugar
2 1/2 tbsp buttermilk
1/2 tbsp unsalted butter
Instructions:
1. To make cake: Preheat the over to 350 degrees F (I baked at 160C for flat layers), grease 9" pan.
2. Sift all dry ingredients, set aside.
3. Combine carrot, coconut, pineapple, walnut and raisin. Set aside.
4. Whisk egg, buttermilk, oil, sugar and vanilla in a large bowl.
5. Whisk in dry ingredients, then carrot mixture. Pour into a prepared pan, bake for 40-50 minutes. Check with toothpick.
6. To make frosting: Beat the softened cream cheese and 3 tbsp butter with an electric mixer on low speed until homogenous, about 3 to 5 minutes.
7. Add the confectioners' sugar, buttermilk, 1/2 tbsp butter and beat until well blended, up to 3 minutes longer.
Adapted from: allrecipes.com (for the cake), The Dessert Bible(for the frosting)

Labels: Cakes, Others, Recipe