Lots of things are called "World's Best", but I will say that I have never served this cake to anyone that didn't think it was the best carrot cake they'd ever had - a truly good recipe. This is especially festive to serve at Easter! Decorate the top with orange icing carrots, or marzipan carrots for extra punch. NOTE: this really needs to be made the day before it's to be served.Originally published in the Houston Chronicle, July 7, 1993 - and I have modified it in a number of places.
CAKE:
2 1/4 C whole-wheat pastry flour
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1 C dark brown sugar -- firmly packed
1 C granulated sugar
1 C buttermilk
3/4 C vegetable oil
4 eggs
1 1/2 tsp vanilla extract
1 lb. carrots -- grated
8 oz crushed pineapple -- drained
1/2 C (6-oz.) raisins, can be regular or golden or a combination, or sub currants
1 C (4-oz.) walnuts -- chopped, black walnuts are the best for this cake
1 C coconut -- flaked
ICING:
8 oz cream cheese -- softened
1/2 C butter -- softened
2 tsp orange rind -- grated
1 tsp vanilla extract
16 oz confectioners' sugar
Preheat oven to 350-degrees. Grease and flour three 8-inch cake pans and line the bottoms with parchment paper. Or use on 9x13 and one smaller pan, such as a loaf pan, or come up with whatever combination of pans suits your needs. If you're frosting the cake(s) in the same pan, don't line with parchment paper.
In a medium size bowl combine flours, baking soda, salt, cinnamon, nutmeg and ginger. Set aside. Combine sugars, buttermilk, oil, eggs, and vanilla in large bowl; stir until all ingredients are well blended. Add flour mixture to buttermilk mixture along with carrots, pineapple, walnuts, coconut, and raisins, stirring just until well mixed.
Pour batter into prepared pans. Depending on the size of your pans, bake 30-60 minutes or until wooden pick inserted into center comes out clean. If you will be removing cakes from pans to frost them, cool in pans for 10 minutes. Loosen cake layers from edges of pans with a sharp knife and invert onto wire racks. Peel off parchment paper and cool completely.
To make frosting, combine butter and cream cheese in large mixing bowl; beat until light and fluffy. Add sugar, orange rind and vanilla, mixing well. Makes enough for 1 (3-layer) cake.
Spread frosting between layers and/or on top and sides of cake. Decorate with extra chopped nuts and orange zest if desired. Cover and refrigerate overnight before cutting.
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1 C dark brown sugar -- firmly packed
1 C granulated sugar
1 C buttermilk
3/4 C vegetable oil
4 eggs
1 1/2 tsp vanilla extract
1 lb. carrots -- grated
8 oz crushed pineapple -- drained
1/2 C (6-oz.) raisins, can be regular or golden or a combination, or sub currants
1 C (4-oz.) walnuts -- chopped, black walnuts are the best for this cake
1 C coconut -- flaked
ICING:
8 oz cream cheese -- softened
1/2 C butter -- softened
2 tsp orange rind -- grated
1 tsp vanilla extract
16 oz confectioners' sugar
Preheat oven to 350-degrees. Grease and flour three 8-inch cake pans and line the bottoms with parchment paper. Or use on 9x13 and one smaller pan, such as a loaf pan, or come up with whatever combination of pans suits your needs. If you're frosting the cake(s) in the same pan, don't line with parchment paper.
In a medium size bowl combine flours, baking soda, salt, cinnamon, nutmeg and ginger. Set aside. Combine sugars, buttermilk, oil, eggs, and vanilla in large bowl; stir until all ingredients are well blended. Add flour mixture to buttermilk mixture along with carrots, pineapple, walnuts, coconut, and raisins, stirring just until well mixed.
Pour batter into prepared pans. Depending on the size of your pans, bake 30-60 minutes or until wooden pick inserted into center comes out clean. If you will be removing cakes from pans to frost them, cool in pans for 10 minutes. Loosen cake layers from edges of pans with a sharp knife and invert onto wire racks. Peel off parchment paper and cool completely.
To make frosting, combine butter and cream cheese in large mixing bowl; beat until light and fluffy. Add sugar, orange rind and vanilla, mixing well. Makes enough for 1 (3-layer) cake.
Spread frosting between layers and/or on top and sides of cake. Decorate with extra chopped nuts and orange zest if desired. Cover and refrigerate overnight before cutting.
