Buttermilk Country Carrot Cake
DATE: Tuesday, October 16th, 2007
2/3 cup (150 mL) buttermilk
2/3 cup (150 mL) vegetable oil
2 tsp (10 mL) vanilla
1 cup (250 mL) granulated sugar
2 1/4 cups (550 mL) all-purpose flour
1 1/2 tsp (7 mL) each baking powder and baking soda
1 tsp (5 mL) each ground cinnamon and salt
3/4 tsp (4 mL) each ground nutmeg and allspice
4 cups (1 L) grated Ontario Carrots (about 8)
1 cup (250 mL) coarsely chopped pecans or unblanched almonds
1 cup (250 mL) golden raisins
Fast Icing (Optional):
1 1/2 cups (375 mL) sifted icing sugar
2 tubs (each 250 g) spreadable cream cheese
1 tsp (5 ml) vanilla
In bowl, whisk together buttermilk, oil, eggs and vanilla until well blended. Beat in granulated sugar until smooth.
In large bowl, stir together flour, baking powder, baking soda, cinnamon, salt, nutmeg and allspice until evenly mixed. Make large well in centre; pour in buttermilk mixture and whisk until no large lumps remain. (Batter will be thick.) Stir in carrots, nuts and raisins just until evenly mixed.
Pour into greased 9- x 13- in. (3 L) baking dish, smoothing top. Bake in 325ï?…F (160ï?…C) oven for 55 to 60 min. or until cake springs back when lightly touched in centre. Let cool in pan on rack.