Carrot Cake

bakers square version

3 large eggs

¾ c buttermilk

¾ c olive oil

1 ½ c white sugar

2 tsp vanilla extract

2 tsp cinnamon

⅛ tsp ground nutmeg

¼ tsp salt

2 c all purpose flour

2 tsp baking soda

2 c shredded carrots

1 c flaked coconut

1 c chopped walnuts

1 8 oz can crushed pineapple with juice

1 c raisins

cream cheese frosting: 16 oz cream cheese, 1 stick butter, 1 tsp almond and vanilla extract and 32 oz powdered sugar.

Preheat oven to 350. Grease and flour an 8x 12 or 3 9 in round pans.

In a medium bowl, sift together flour, baking soda, salt, and cinnamon.

In a large mixing bowl, combine eggs, buttermilk, oil, sugar, and vanilla. Mix well. Add flour mixture and mix well.

In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.

Using a wooden spoon add carrot mixture to batter and fold in well.

Pour into prepared pans, bake at 350 for 1 hour for 8x12, 25 to 28 mins for the round pans. Check with a toothpick.

Allow to cool for at least 20 mins before serving.

Butter milk substitute ¾ c milk, + 1 tsp lemon juice.

Boil raisins in a little bit of orange juice. Let cool in juice, then drain.

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