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Do I need buttermilk? The buttermilk gives a zing and helps the cake rise to create that perfect crumb. If you can’t find it, add 1 tablespoon (15 ml) of lemon juice to a cup of milk.
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Preheat oven to 350 degrees. Grease and flour two 8×8 cake pans.
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In medium bowl, whisk together the flour, baking soda, salt, and cinnamon. In as second bowl, combine eggs, sugar, oil, buttermilk and extract.
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To the wet ingredients mixture, add the flour mixture, one cup at a time. Mix well with a spatula or electric beater between each addition.
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Add carrots, nuts, pineapple and juice, and raisins. Using a spoon or scraper, fold the carrot mixture into the batter. Pour into prepared pans.
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Bake for 1 hour. Let cool on wire rack before frosting with cream cheese frosting.
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