Recipe by JackieOhNo!
I traditionally used to make this for dessert on Easter Sunday, but I have had so many requests for it at all times during the year. It is a guaranteed hit no matter when it is served. Just be prepared for a bit of work. You don't get a cake this wonderful by taking shortcuts! (While this looks similar to another recipe posted here, it diverges in many aspects.) Also, this cake needs to be made a day ahead of time and refrigerated overnight, which is not reflected in the prep time.
Top Review by Sydney Mike
We do love carrot cake, & although I usually make mine withough frosting (just a heavy, soaked-in glaze), I did make the frosting this time, & admit to using a nicely rounded tablespoon of orange zest in it! The cake is wonderfully delicious & well worth making again, for sure! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]
- 1 1⁄2 cups whole wheat flour
- 2⁄3 cup all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon ground ginger
- 1 cup sugar
- 1 cup firmly packed light brown sugar
- 1 cup buttermilk
- 3⁄4 cup vegetable oil
- 4 eggs
- 1 1⁄2 teaspoons vanilla extract
- 1 lb carrot, peeled and grated
- 1 (8 ounce) can crushed pineapple, drained
- 1 cup chopped walnuts
- 1 cup flaked coconut
- 1⁄2 cup raisins
Cream Cheese Frosting
- 1⁄2 cup butter or 1⁄2 cup margarine, softened
- 1 (8 ounce) package cream cheese, softened
- 1 (16 ounce) package confectioners' sugar
- 2 teaspoons grated orange rind
- 1 teaspoon vanilla extract
- marzipan carrots (optional)
Directions See How It's Made
- Preheat oven to 350 degrees. Grease three 8" round layer cake pans, line with waxed paper, then grease and flour waxed paper.
- Combine first 7 ingredients in a medium bowl, then set aside.
- In a large bowl, combine both sugars, buttermilk, oil, eggs, and vanilla until blended.
- Add flour mixture, then carrots, pineapple, walnuts, coconut, and raisins, stirring just until incorporated.
- Pour batter into prepared cake pans. Bake at 350 degrees for approximately 30 minute, or until a cake tester comes out clean. Cool in pans for 10 minutes, then loosen cake from edges of pan with a sharp knife and invert onto wire racks. Peel off waxed paper and let cool completely.
- Meanwhile, make Cream Cheese Frosting: combine butter and cream cheese in a large mixing bowl, beating until light and fluffy. Add sugar, orange rind, and vanilla, mixing well.
- When cakes are cool, spread frosting between layers and on top and sides of cake. Garnish with marzipan carrots, if desired. Cover and refrigerate overnight before cutting.