My Carrot Cake Recipe

Today after finding three packets of carrots in my fridge [don't ask] I decided that I would make carrot and apple bisque for dinner to use some of them up. Then after realizing I didn’t actually have any apples, [and am surrounded by bare apple trees], I thought I would have a go at making something much more fun instead–carrot cake! My husband and I love it, but I haven’t had much luck at making it in the past.

I went online in search for the perfect recipe, but there were so many to choose from, I just got overwhelmed, and defaulted to my favourite banana cake recipe instead. [Which is always fluffy and light yet moist, and totally perfect]. I thought it was as easy as substituting the carrot for the banana- but then I got out my lion house cookbook and looked at all of the seasonings that went into carrot cake, and kept tweaking this and that until I had created an entirely new recipe. I had NO idea if it would work, and I watched the oven like a hawk for about an hour…. but after that first PERFECT bite, it was so rewarding to have discovered my plan worked, and that I had once again lucked out somehow with an amazing recipe. Here it is:

3 cups flour
1 1/2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1/2 cup chopped walnuts
1/2 cup shredded coconut
1/2 cup raisins (optional)
3 cups grated carrot
1 1/2 cups of buttermilk
3/4 cup butter
2 1/8 cup sugar
3 large eggs
1 tsp vanilla

Preheat your oven to 275degF. Grease and flour a 9×13 pan. In a bowl combine the flour, baking soda, salt and cinnamon
Cream the butter and sugar for a minute or two in a mixer, until light and fluffy
Add the eggs one at a time beating well after each addition
Add the vanilla, chopped walnuts, shredded coconut, raisins, and grated carrot. Mix gently until combined.
Alternatively add the flour mixture to the carrot mixture with the buttermilk (p.s you can make buttermilk by putting 1 1/2 Tbsp lemon juice in a jug and filling up to the 1 1/2 cup line with milk).
Pour into the prepared baking dish and bake at 375deg for 1 hour 10 minutes, or until toothpick inserted in the center comes out clean. Transfer straight to your freezer and leave it in there for 45 minutes. [This is the secret to making it super moist].

Top with cream cheese frosting: combine 1/2 cup softened butter, an 8 ounce package of cream cheese, softened, 1 tsp vanilla, 3 1/2 cups of icing sugar & a few drops of milk. Spread on top of cooled cake

Seriously delicious. I’m kind of glad I didn’t have any apples lying around, or I may never have discovered this!….

P.S. Please let me know what you think of this recipe! I hope you love it as much as I do!

<3 Sarah