–CAKE–
1 1/2 c Whole-wheat flour
2/3 c All-purpose flour
2 ts Baking soda
1/2 ts Salt
2 ts Ground cinnamon
1/2 ts Nutmeg
1/4 ts Ginger
1 c Light brown sugar, firmly
-packed
1 c Granulated sugar
1 c Buttermilk
3/4 c Vegetable oil
4 Eggs
1 1/2 ts Vanilla extract
1 lb Carrots, grated
8 oz Crushed pineapple, drained
1/2 c (6-oz.) raisins
1 c (4-oz.) walnuts, chopped
1 c Coconut, flaked
-ICING-
8 oz Cream cheese, softened
1/2 c Butter, softened
2 ts Orange rind, grated
1 ts Vanilla extract
16 oz Confectioners’ sugar
Preheat oven to 350-degrees. Grease and flour three 8-inch cake pans and
line the bottoms with wax paper. Grease and flour wax paper.
In a medium size bowl combiner flours, baking soda, salt, cinnamon, nutmeg
and ginger. Set aside. Combine sugars buttermilk, oil, eggs and vanilla in
large bowl; stir until all ingredients are well blended. Add flour mixture
to buttermilk mixture along with carrots, pineapple, walnuts, coconut and
raisins, stirring just until well
Pour batter into prepared pans. Bake 30 minutes or until wooden pick
inserted into center comes out clean. Cool in pans for 10 minutes. Loosen
cake layers from edges of pans with a sharp knife and invert onto wire
racks. Peel off wax paper and cool completely.
To make frosting, combine butter and cream cheese in large mixing bowl;
beat until light and fluffy. Add sugar, orange rind and vanilla, mixing
well. (Makes enought for 1 (3-layer) cake.
Spread frosting between layers and on top and sides of cake. Garnish with
marzipan carrots (optional). Cover and refrigerate overnight before
cutting.
NOTES : From the recipe – “There are many wonderful carrot cakes, but this
one, from Creative Ideas for Living Magazine, lives up to its name. “
Yields
12 Servings