Thanksgiving came and went and now its time to prepare for the next holiday, Christmas. I know my daughter is ready to start celebrating Christmas. Tomorrow we will bring out all of the Christmas decorations and put away the Thankgiving/Autumn decorations. Sad to see one holiday pass, but on the other hand excited to see the next one come. I hate winter, but I love the holidays that come with it. Well, I guess its not technically winter yet, but it certainly starting to feel like it. I have a lot of recipes to share from Thanksgiving. Which most, if not all, are great for Christmas as well. In this post I’ll be sharing my Carrot Cake recipe. It took me years to discover it. Its been recent years that I’ve started making cakes from scratch. I use to only make cakes from the box. This is the best Carrot Cake I’ve every had. Its super moist and rich. This is a cake you just have to eat and enjoy and not think about the calories.
The Best Carrot Cake Recipe
- 2 cups cake flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp salt
- 2 cups shredded carrots (about 4 medium carrots0
- 1 cup flaked coconut
- 1 cup chopped walnuts
- 1 (20 oz) can crushed pineapple with juice
- 1 cup raisins
- 3 eggs
- 3/4 cup buttermilk
- 3/4 cup vegetable oil
- 1 1/2 cup sugar
- 2 tsp vanilla extract
- 2 cups walnuts (optional)
- Preheat oven to 350 degrees. Prepare 3 round pans (8 inch). I use the Pam spray for baking.
- Sift together flour, baking soda, cinnamon, and salt in a bowl. I don’t have a shifter so I use a wire basket and shake the dry ingredients through it to sift. This process makes your cake even lighter and fluffier.
- Mix together carrots, coconut, walnuts, pineapple, and raisins in a bowl. I use my food processor to quickly shred the carrots. Always use fresh carrots, don’t buy a bag of already shredded carrots. They won’t be as juicy. You want them to be juicy to ensure that your cake turns out really moist.
- Whisk together eggs, buttermilk, oil, sugar, and vanilla in a large bowl.
- Add in flour mixture and stir until combined. Then add in carrot mixture.
- Once everything is combined, pour evenly into the 3 round pans.
- Bake for 30-40 minutes, until the cakes are done.
- When done, let completely cool. About an hour.
- You want the cake to be completely cooled before icing or you will tear up the cake.
- Ice with a cream cheese frosting or whatever you like. I like to make my own. See below for my cream cheese frosting recipe.
- Its optional if you want to decorate the sides with more walnuts. You’ll need another 2 cups of walnuts if you decide to decorate the sides.
- Once done, slice and eat or place into the refrigerator until you are ready to eat.
Cream Cheese Frosting
- 3 sticks unsalted butter, softened
- 3 boxes of cream cheese
- 3 cups powdered sugar
- 3 tsps vanilla extract
- 3 tbps milk (more if needed)
- Use either a stand mixer or hand mixer. Stand mixer is better if you have both, but if not, just use what you have.
- Mix together all ingredients. I don’t sit out the cream cheese, I take it straight from the refrigerator. But that depends on how stiff you want the frosting.
- Add more milk if you want the frosting to be softer.
- If you are not ready to use, place in refrigerator until you are ready to frost the cake.