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cake directions: preheat oven to 350 degrees . grease and flour bundt pan. in a medium bowl, sift together flour, baking soda, salt, cinnamon and nutmeg. set aside. in a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. mix well. slowly add flour mixture to wet egg mixture and mix well. in a medium bowl, combine shredded carrots, coconut, walnuts, pecans, pineapple and both kinds of raisins. using a large wooden spoon or very heavy whisk, add carrot mixture to batter and fold in well. pour into prepared bundt pan and bake at 350 degrees for 50-60 minutes. check with a toothpick. allow to cool completely before frosting. frosting directions: in a medium bowl, combine butter, cream cheese, powdered sugar and vanilla. beat until the mixture is smooth and creamy. stir in chopped pecans. frost the cooled cake.
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One-handed flour dusting — even coating on work surface and dough
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
True Ceylon cinnamon — delicate, complex, not harsh like cassia
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
True Ceylon cinnamon — delicate, complex, not harsh like cassia
Ancient grain flour — nutty flavor, easier to digest than wheat