Carrot Cake Loaves

I used my trusty carrot cake recipe, but doubled it and made four loaves, one to eat now, two to give, and one for the freezer.  I used buttermilk, as it gives a denser texture, which is nice in a loaf — you want to be able to spread a bit of jam and slap on a nice bit of Cheddar cheese without the slice crumbling to pieces.  I don’t normally add nuts to the carrot cake, but this time I did, as I knew who the eaters would be.  I whizzed  1  1/2 cups of pecan halves in the food processor till they were very finely chopped and stirred them in with the grated carrots.

Carrot Cake

2 cups flour

1 cup sugar

1 ½ tsp baking powder

¾ tsp baking soda

pinch of salt

2 tsp cinnamon

1 cup coconut

3 cups grated carrots

3 eggs

½ cup vegetable oil

1/2 cup milk (or ½  – 2/3 cup buttermilk, which give a denser texture)

Stir together flour, sugar, baking powder, baking soda, salt and cinnamon.  Add coconut  and grated carrots and mix.  In a separate bowl, combine eggs, oil and buttermilk.  Add to dry ingredients, stirring just until moistened.  Bake in two 8” layer pans, using parchment to line the pans, or butter and flour.  Bake at 350 degrees F for about 30 minutes.  This recipe will make about 18 cupcakes or 2 loaf pans (increase baking time to about 40 minutes for the loaf pans)

 

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