Carrot Cake

2 c Flour
2 t Baking soda
2 t Baking powder
2 t Ground cinnamon
1/2 t Salt
1/2 t Allspice
4 lg Eggs
3/4 c Oil
3/4 c Sugar
1 c Brown sugar; packed
1/2 c Buttermilk
3 c Shredded carrots use food processor

With rack in middle of oven, preheat it to 350 degrees. Prepare two 9-inch cake pans.

Combine flour, soda, baking powder, cinnamon, salt and allspice. Whisk eggs, oil, sugars and buttermilk until blended.

Mix flour mixture into egg mixture until just combined. Add carrots. Using ice cream scoop, fill each pan equally.

Bake for about 40 minutes--until a tester comes out clean. Cool in pans on rack for 15 minutes. Remove and cool on racks completely. Frost cake. Serve immediately or covered in the refrigerator for two days.

Variation: Spread with coconut-flavored cream cheese frosting and press a cup of toasted sweetened shredded coconut onto sides of the cake.

Carrot Cake printer friendly version located here.
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