The Ultimate Carrot Cake

Recipe by Diana Adcock
READY IN: 1hr
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Sift together the flours, baking soda, cinnamon, salt, nutmeg, and ginger onto a sheet of waxed paper.
  • Mix the sugars together in a large bowl.
  • Stir in the buttermilk, oil, eggs, and vanilla.
  • Stir in the flour mixture, grated carrots, chopped pecans, coconut and raisins.
  • Stir until well blended.
  • Grease and flour three 9 inch round cake pans.
  • Line each prepared pan with wax or parchment paper that has also been greased and waxed.
  • Pour equal amounts into each of the cake pans.
  • Bake in preheated oven for 30 minutes or until a toothpick inserted in the middle of each comes out clean.
  • Remove from oven and let stand for 10 minutes.
  • Turn out onto cooling racks, remove wax paper and allow to cool completely.
  • In a large bowl beat the butter and cream cheese together until light.
  • Add the confectioners sugar, orange peel and vanilla mixing until smooth.
  • Spread frosting between layers and stack evenly.
  • Frost the top and sides of cake.
  • Decorate with perfect pecan halves.
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