L A U R I E ’ S CARROT CAKE H O M E M A D E
INGREDIENTS • 2 Cups All-Purpose Flour • 2 Teaspoons Baking Soda • ¼ Teaspoon Salt • 2 Tsp. Pumpkin Pie Spice Or Cinnamon • 1 ½ Cups White Sugar • 3 Large Eggs • ¾ Cup Buttermilk If You Don’t Have Use Regular Milk With One
Tbsp. Of Lemon Juice • ¾ Cup Vegetable Oil • 2 Teaspoons Vanilla Extract • 2 Cups Shredded Carrots Freshly Shred Your Carrots Don’t Use Pre Shredded • 1 (8 oz.) Can Crushed Pineapple With Juice • 1 Cup Chopped Walnuts • 1 Cup Raisins
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CAKE DIRECTIONS 1. Preheat the oven to 350 degrees. Grease and flour three 9’’ round cake pans. 2. Sift flour, baking soda, pumpkin pie spice (or cinnamon) and salt together in a medium bowl; set aside. 3. Mix sugar, eggs, buttermilk, oil, and vanilla together in a large bowl; gradually add flour mixture until just combined. 4. Combine shredded carrots, pineapple, walnuts, and raisins in a separate bowl; stir into cake batter using a large wooden spoon until combined. Pour batter into the prepared pan. 5. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 25-30. (Times vary depending on your oven) 6. Cool in pan for 5-10 min then on a rack till completely cool. 7. On a cake plate or serving tray, stack the cakes with a layer of frosting in-between the layers of cake. Frost however you would like! Store in fridge. 8. Enjoy!!!
FROSTING INGREDIENTS • 2 (8oz.) Blocks Cream Cheese Room Temperature • 1 Stick (½ Cup) Butter Room Temperature • 32 oz Cream Cheese • ½ tsp Almond Extract If You Don’t Have/Don’t Like You Can Omit • ½ Tsp Vanilla Extract
WORKS GREAT AS CUPCAKES!
FROSTING DIRECTIONS 1. Using a hand or stand mixer, whip cream cheese and butter together until smooth and no lumps 2. Slowly start to add powdered sugar (Start with 1/2 the Sugar and add remaining to taste. I don’t like it being too sweet and don’t add all of it. It depends on your taste). 3. Add the extracts and store in the fridge till time to frost cake
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