High-Altitude Carrot Cake
Tired of overly-dense, claggy carrot cake? Use this recipe for a cake that's moist but light and full of carrot-y flavor.
Servings: 16 servings
Equipment
- 1 Food processor or grater
Ingredients
- 2 Cups All-Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/2 Cup Vegetable Oil
- 1/4 Cup Butter Softened
- 3/4 Cup Granulated Sugar
- 3/4 Cup Brown Sugar light
- 3 Eggs Large
- 1/2 Cup Buttermilk (or milk)
- 2 tsp Vanilla
- 2 Cups Carrots shredded
- 1 Cup Shredded Coconut
- 8 oz Crushed Pineapple Drained
- 1 Cup Walnuts chopped to pea size
Instructions
- Preheat oven to 375° F. Grease and flour 2 9" cake pans and line the bottom with parchment (important). Or prepare one 13"X9" pan.
- In a large bowl, whisk together the flour, baking powder and baking soda, salt, cinnamon, and nutmeg. Set aside.
- Mix together your fruit and carrot ingredients - shredded carrots, raisins, drained pineapple, coconut and chopped nuts. Set aside.
- In a large bowl, beat together the softened butter and oil until blended. Add sugars, buttermilk and vanilla and beat until blended, then add eggs one at a time and incorporate.
- Add the flour mixture, 1/3 at a time until blended.
- Fold in the carrot mixture just until uniform throughout the batter.
- Pour the batter into your prepared pans and bake for 30 minutes. Check for doneness by tapping your finger lightly in the center of the cake. If it feels soggy and leaves a dent, add another 2-3 minutes of baking time until the cake just springs back under your finger.
- Remove pans and cool on a rack for 10 minutes. Invert on the rack and let sit until cool. The parchment will want to stick to the bottom of the cake, so remove slowly and carefully.
- When completely cool, frost with cream cheese frosting.