CARROT TOP'S CARROT CAKE

CARROT TOP'S CARROT CAKE image

Provided by Beth M.

Categories Cakes

Time 1h

Number Of Ingredients 15

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COMBINE DRY INGREDIENTS IN A MEDIUM BOWL
2 c pastry flour or all purpose flour
2 tsp baking soda
1/2 tsp kosher salt (or table salt)
2 tsp cinnamon
IN A LARGE BOWL, COMBINE EGGS, OIL, BUTTERMILK, SWEETENER, VANILLA
3 eggs, beaten
3/4 c safflower oil (high in antioxidant vitamin e) or vegetable oil
3/4 c buttermilk
1 c agave nectar (naturally low glycemic with no additives);or 2 cups of sugar*
1 can(s) crushed pineapple (drained) 20 oz.can
2 c grated organic carrots (coarsely grated)
1 c chopped walnuts
2 tsp pure vanilla extract
NOTE: GO READ ONLINE AT WIKIPEDIA ABOUT AGAVE NECTAR* IF OF INTEREST.

Steps:

1. Preheat oven to 350 degrees.
2. First combine dry ingredients in medium bowl. Blend together the liquid ingredients in a large bowl and beat well. Add dry and wet ingredients, and mix in the fruit, carrots and nuts.
3. If you use the 9" X 13" rectangular baking pan, it might take 45 minutes, but use a cake tester; and if it needs bake it for another 5 minutes.
4. If you use two round cake pans test the cake after 30 minutes, it might take another 5 minutes. It is a very heavy texture, press on it, it should feel firm when done.
5. Frosting is optional, as this is such a good cake, you can just serve it with powdered sugar on top, or a regular vanilla frosting, CREAM CHEESE FROSTING is my favorite.
6. Make the frosting with butter, cream cheese and confectioners' sugar and vanilla. Cool cake completely and then frost, and refrigerate always!