Greystone Classic Carrot Cake
- Ready In:
- 55mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 2 cups light brown sugar
- 1⁄2 cup soy oil
- 1⁄2 cup buttermilk
- 1⁄4 cup honey
- 3 eggs
- 2 cups flour
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon lemon zest
- 2 cups carrots, finely grated
- 1⁄2 cup raisins
- 1⁄2 cup walnuts, chopped
-
Cream cheese icing
- 8 ounces cream cheese (room temperature)
- 4 ounces sweet butter (room temperature)
- 2 cups powdered sugar
- 1 cup finely chopped walnuts
directions
- Preheat oven to 350 degrees.
- Butter and lightly flour two 8-inch cake pans.
- Mix together sugar, oil, buttermilk, honey, and eggs in the large bowl of a mixer.
- Beat until light.
- Sift together flour, cinnamon, salt and baking soda.
- Add this gradually to the egg mixture.
- Stir in lemon zest, grated carrots, raisins, and walnuts.
- Pour into prepared pans; distribute evenly.
- Bake for 30-35 minutes.
- Center will spring back when lightly pressed.
- Turn onto rack to cool.
- While cakes are cooling; prepare frosting.
- For icing: Mix all ingredients well and chill 1 hour before frosting the cake.
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Reviews
-
LINE THE PANS!! Despite the fact that this cake ended up in several pieces when I tried to remove it from the pans, it was delicious. It is much lighter than a typical carrot cake. A bit on the sweet side, I might reduce the sugar a bit next time. A dusting of powdered sugar would be sufficient, but the cream cheese frosting would be the best kind of overkill. I used Penzey Cake Spice in place of cinnamon and added a healthy pinch of mace. I also omitted the nuts and raisons, and will definately line the pans with parchment paper as well as greasing and flouring.
RECIPE SUBMITTED BY
Gingerbee
United States
I'm a "newbee" to this site, but not to cooking. I love great food and to share recipes and this site is great! I don't know where the information of a "fry cook" came from, but I would consider myself anything else but that :)
A NYC girl originally, lived in London and Canada where I am now. Met lots of interesting people along life's way who taught me a great deal and enriched my life with their knowledge of cooking.
With my children now adults, the family has doubled in size and my commitment to making memories to pass down to another generation inspires me to cooking.
I find cooking a creative expression of one's personality and never tire of new challenges in the kitchen.