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Nathalie's Traditional Carrot Cake

Here's how you make Nathalie's Traditional Carrot Cake
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  • Servings: 10-12
  • Prep: 15-30m
  • Cook: 30m
    • The following recipe serves 10-12 people.

Ingredients

The ingredients are:
  • 1 1/2 cups whole wheat flour
  • 2/3 cup all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup granulated sugar
  • 1 cup brown sugar, firmly packed
  • 1 cup buttermilk
  • 3/4 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 pound carrots, peeled and grated (1 bag)
  • 1 cup chopped pecans
  • 1 cup flaked coconut
  • 1/2 cup raisins or currants
  • CREAM CHEESE FROSTING
  • 1/2 cup butter, at room temperature (1 stick)
  • 8 ounces cream cheese, at room temperature
  • 16 ounces confectioner's sugar
  • 2 teaspoons orange peel, grated (no white pith, attached)
  • 2 teaspoons vanilla extract
  • Whole pecan halves for garnish
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 350-degrees Fahrenheit.

  • Step 2: Sift together the flours, baking soda, cinnamon, salt, nutmeg, and ginger onto a sheet of wax paper. Mix the sugars together in a large bowl, then stir in the buttermilk, oil, eggs, and vanilla. Pour in the flour mixture, carrots, nuts, coconut, and raisins (or currants), stirring just until well blended.

  • Step 3: Grease and flour three 9-inch round cake pans. Cut rounds of wax paper to fit the bottom of the pans, grease and flour the rounds, and add them to the pans.

  • Step 4: Pour the batter into the cake pans and bake until a wooden toothpick inserted in the center come out clean, about 30 minutes. Cool in the pans; 10 minutes. Then loosen the cake layers from the edges of the pans and invert onto wire racks. Peel off the wax paper and cool completely. The cake can be made 1 - 2 days ahead or frozen.

  • FROSTING:

  • Step 5: Beat the butter and cream cheese together in a medium bowl until light. Add the confectioners sugar, orange peel, and vanilla extract; mixing well.

  • Step 6: Spread the frosting between layers and on top of the sides of the cake. Cover and refrigerate overnight before serving. Decorate with pecan halves.

We hope you enjoy this recipe!

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