Buttermilk Carrot Cake with cream cheese frosting

Ingredients:

2 cups flour

2 cups sugar

2 tsp baking soda

1 1/2 tsp ground cinnamon

1 tsp baking powder

1/4 tsp salt

2 cups shredded carrots

1 1/2 cups chopped walnuts

3 eggs

1  81/4-ounce can crushed pineapple, drained

1/2 cup coconut

1/4 cup buttermilk

1/4 cup cooking oil

1 1/2 tsp vanilla

1/2 cup sugar

1/4 cup buttermilk

1/4 cup butter or margarine

2 tsp light color corn syrup

Cream Cheese Frosting (see below)

1.  Pre heat oven to 350.  Grease and lightly flour two 9 x 1 1/2-inch round baking pans.  Set aside.  In a large bowl, combine flour, 2 cups sugar, baking soda, cinnamon, baking powder, and salt.  Stir in shredded carrots, 1 cup of walnuts, eggs, drained pineapple, coconut, 1/4 cup buttermilk, oil, and 1 tsp of vanilla.  Pour batter into prepared pans.

2.  Bake in a preheated oven 40 - 45 minutes or until cakes spring back when touched.  Meanwhile, in a medium saucepan, combine 1/2 cup sugar, 1/4 cup buttermilk, 1/4 cup butter,  and corn syrup.  Bring to boiling, reduce heat.  Cook and stir 4 minutes.  Remove from heat, stir in remaining 1/2 tsp of vanilla.  Pour evenly over tops of cakes.  Let cakes stand in pans on wire racks for 15 min.  Remove from pans, cool completely on racks. 

3.  To assemble, frost one of the cake layers with some frosting.  Add remaining layer, frost top and sides with remaining frosting.  Sprinkle with remaining 1/2 cup of walnuts.  Cover and chill to store.  Makes 16 servings.

Cream Cheese Frosting: 

Beat two 3-ounce packages of softened cream cheese, 1/2 cup butter or margarine, and 2 teaspoons vanilla with an electric mixer on medium speed until light and fluffy.  Gradually add 4 1/2 cups sifted powdered sugar, beating to spreading consistency.

 

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Carrot Honey Cake

Carrot cake is a sweet spice cake with grated carrot mixed into the batter. The carrot softens in the cooking process, and the cake usually has a soft, dense texture. The carrots themselves enhance the flavour, texture and appearance of the cake.

Ingredients

1 hour 25 min prep.

3 carrots
1 tablespoon water
3 tablespoons oil
1/4 cup honey
1/4 cup applesauce
1 1/2 cups self-raising flour (whole-wheat or plain)
1/4 teaspoon salt
2 tablespoons ginger powder (optional)
1/4 cup sunflower seeds (optional).

Directions

1. Chop the carrots into chunks and place the carrots and water in a bowl and cover the top with cling wrap. Place in the microwave and heat for 15 min on high.
2. Preheat the oven to 350 degrees F/180 degrees Celsius Lightly grease the bottom of two mini loaf pans or one medium loaf pan.
3.Place in a large mixing bowl and mash with a fork or potato masher. Don't worry if it's not very smooth.
4. Add the oil, honey and applesauce and mix.
5. Add the flour and salt and ginger powder. Mix until even.
6. Pour into 2 mini loaf pans or one medium loaf pan. Cooking time is similar for both, although you might have to cook for longer if using a medium loaf pan. Sprinkle sunflower seeds evenly on top.
7. Bake for 30-35 min if using two mini loaf pans, or 35-45 min if using medium size.
8. Allow to cool for a minute before turning out.