I’ve always wanted a carrot cake that has everything.
I knew it was out there, but never, ever, could find a recipe. At last I found one that came very close. It even gave options. Then I read the recipe directions which explained when to add the eggs, and I noticed the ingredients list did not include eggs.
So I gave up and wrote my own. Yeah. It is the only way to go, isn’t it!
I made up this carrot cake recipe for my mom’s 75th birthday because she had said carrot cake, with everything in it, was her favorite cake. (I guess I get it from her, right?)
Well, she ate it all in one week.
I used this scrumptious cake recipe again for the groom’s cake at the wedding of one of my sons. At his request. (He probably gets it from me.)
It did not last through the entire serving time.
It may be fair to say I am too proud of this recipe. I absolutely love when a cake turns out right, and friends, this is IT!
So just when you finally decided to “go keto”, here comes a carrot-cake-reason NOT to!
Fully Loaded Carrot Cake
¾ cup butter, melted
2 cup sugar
2 cups flour
2 tsp. soda
2 tsp. cinnamon
½ tsp. salt
¾ cup buttermilk
2 tsp. vanilla
1 can (8 oz) drained crushed pineapple
2 cups grated carrots
1 cup chopped nuts (recipe calls for walnuts, but we grow pecans, so…)
1 cup flaked coconut OR 1 cup golden raisins
Sift together flour, soda, cinnamon, and salt; set aside. Beat eggs in a large bowl until lemon colored, beat in sugar, butter, buttermilk, and vanilla. Stir in flour mixture. Stir in pineapple, nuts, carrots, and raisins or coconut (I’ve added a full measure of both before.)
Pour batter into greased and floured 9×13 pan. Bake at 350 for 55 minutes until cake tests done with a toothpick.
I frost with cream cheese frosting. But if you wanted to ease your keto-conscience, you could frost with stevia whipped cream! 😉