I’ve made this recipe a few times and it’s always a hit. It’s not only delicious but very healthy using about half the oil in other carrot cake recipes I’ve seen. I also use canola oil whenever possible (Of course the cream cheese frosting evens everything out). I decorated the top with some extra shredded carrots which I think was really cute.
Carrot Cake
2 cups flour
1 1/2 sugar
2 t cinnamon
1 t baking soda
1/2 t salt
1 cup buttermilk
3 eggs beaten to blend
1/4 cup oil
2 t vanilla
2 cups finely shredded carrots plus another T for decoration
1 cup walnuts (optional)
Preheat oven to 350 degrees. Combine first 5 dry ingredients in a medium bowl. Stir together buttermilk, eggs, oil and vanilla in a large bowl. Add dry to wet until well blended. Mix in carrots and walnuts. Bake in 13 x 9 inch glass pan or bundt pan.
Cream Cheese frosting
2 cups powdered sugar
1 8 oz package reduced fat cream cheese (room temp)
1/4 cup butter (room temp)
1 t vanilla
Combine everything and whip until fluffy
Looks like Erin and I were both thinking it was a cupcake kind of weekend….
these were so awesome…I was totally mad at the missionaries for taking their share.
I made cupcakes just last night! I also used canola oil, however i spent this morning in the instacare with my 2-year old covered in hives and the canola oil is the only new food he’s eaten in the last 24 hours . . .
And another great use of buttermilk! Looks really good.
these look so good