Carrot Cake II
Source: Found on Pinterest
Similar to my mother's recipe. Very moist.
Made for Thanksgiving 2017.
Ingredients
- 20 oz. can crushed pineapple, drained (but save ¼ c. juice)
- 3 eggs
- 1-1/2 c. white sugar
- 1 t. vanilla extract
- ½ c. canola oil
- ¾ c. buttermilk
- 2 c. whole wheat pastry flour
- 2 t. baking soda
- ½ t. salt
- 2 t. cinnamon
- 2 c. shredded carrots
- ¼ c. unsweetened flaked coconut
- 1/2 c. chopped walnuts, plus extra for garnish if desired
Instructions
Coat a 9 x 13-inch baking pan with cooking spray and lightly dust with flour. Preheat oven to 350 degrees.
Drain pineapple in a sieve and set over a bowl pressing on the solids. Reserve the drained pineapple along with ¼ cup of juice.
In a medium bowl, whisk flour, cinnamon, baking soda and salt. Set aside.
In a large bowl, whisk eggs, sugar, vanilla, oil, buttermilk and ¼ c. reserved pineapple juice until blended. Stir in pineapple, carrots and coconut.
Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape batter into the prepared pan, spreading evenly.
Bake at 350 degrees for about 40-45 minutes or until the top springs back when touched lightly and a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
Frost with Cream Cheese Frosting or Butter Cream Frosting (double this recipe).
Garnish with chopped walnuts if desired.