THE ONE and THE ONLY cArrOt CaKe

 Happy Happy BIRTHDAY Laur & Brit!!!

Today's Sunday din called for something DE-LISH!!! Benj LOVES carrot cake so as much as I was making this little piece of heaven for our loved ones, I was most def making it for my husb. We have been hard core dieting for two weeks. Sunday dinners every other week are our cheat meals sOoOoOoOo.... 

WE COULD HARDLY WAIT FOR A LITTLE PIECE OF THIS YUM TOWN DESSERT!

Over the years I have made a few changes to fit our fancy which had made it a hit. We don't add raisins but Mom does and its delish too. The best part is you can add and subtract your favs and it 

ALWAYS turns out FAB!!! ~From our tums to yours.... ~ENJOY!!!

INGREDIENTS:

3 eggs 3/4 cup buttermilk 3/4 cup vegetable oil 1 1/2 cups white sugar 2 teaspoons vanilla extract 2 teaspoons ground cinnamon 1/2 teaspoon salt

2 cups all-purpose flour 2 teaspoons baking soda 2 cups shredded carrots 1 cup flaked coconut 1 cup chopped walnuts 1 (8 ounce) can crushed pineapple with juice * Opt. 1 cup raisins

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
2.	In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
3.	In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
4.	In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
5.	Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
6.	Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour or Pour into 3  9" cake pans and bake 24-28 minutes. (I've made it both ways and it's DELISH!) Check with toothpick.
7.	Allow to cool for at least 20 minutes or until cool . Frost with your favorite Cream Cheese Frosting.