KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
1 1/2 cups (3 sticks) unsalted butter, melted. Or 1 cup oil.
1 pound carrots, peeled and finely grated, yielding 2 1/2 cups.
3 large eggs, room temperature.
1/3 cup nonfat buttermilk or yogurt.
1 tbs vanilla.
2 cups sugar.
3 cups flour.
2 tsp baking powder.
1 tsp baking soda.
1 tsp salt.
2 tsp ground cinnamon.
1 cup walnuts, toasted in a 375F oven about 7 minutes until lightly golden. Let cool completely. Finely chop.
Preheat oven to 300F.
Mix carrots, eggs, buttermilk, vanilla, and sugar until combined.
In another bowl sift together flour, baking powder, baking soda, salt and cinnamon.
Fold the flour mixture into the carrot mixture until combined. Fold in butter (oil) and walnuts.
Bake about 1 hour until cake tester inserted into the center comes clean.
Remove pan from oven, transfer to a wire rack to cool, about 15 minutes.
Turn cakes out onto rack, let stand until completely cool.
Comments