Carrot Cake

Vicki Meyer Adrian
Buhler, Kansas

2 1/4 c. flour
2 tsp. baking soada
2 tsp. cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp ginger
1 c sugar
1 c. brown sugar
1 c. buttermilk
3/4  c. vegetable oil
4 eggs
1 1/2 tsp vanilla
1 lb carrots, grated
8 oz. crushed pineapple
1 c chopped nuts
1 c coconut
1/2 c. raisins

Combine flour, baking soda, cinnamon, salt, nutmeg, and ginger in a medium bowl; set aside.  Combine sugar, brown sugar, buttermilk, vegetable oil, eggs, and vanilla in a large bow.  Add flour mixture and remaining ingredients. Stir just until blended.  Grease 3 – 8 in round cake pans.  Pour in batter.  Bake at 350 degrees for 30 minutes.  Cool.  Spread on cream cheese frosting.  Cover and refrigerate.

Cream Cheese Frosting

1/2 c. butter
8 oz. cream cheese
16 oz. powdered sugar
1 tsp vanilla

Combine butter and cream cheese in bowl, add sugar and vanilla.  Beat until creamy. 

ADRIANS “A Unique Boutique”
Downtown Buhler, Kansas
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This recipe is featured in Adrian’s “Between Friends” Cookbook

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