TESTIMONIALS

We frequently work with Top of the Square Catering and find the food and service to be exceptional. From artist hospitality to small receptions to opening night galas, there is nothing that Milton and his team can't handle.


-Michael Harrington
New York University

 

 


Carrot Cake

pan

Yield: 15 Slices

Ingredients:

  • 3 eggs
  • 3/4 cup buttermilk
  • 3/4 cup vegetable oil
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups shredded carrots
  • 1 cup flaked coconut
  • 1 cup shopped walnuts
  • 1 (8 ounce) can crushed pineapple with juice
  • 1 cup raisins

Method: 

Preheat oven to 350 degrees F (175 degrees C).  Grease and flour an 8x12 inch pan.

In a medium bowl, sift together flour, baking soda, salt and cinnamon.  Set aside.

In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla.  Mix well.  Add flour mixture and mix well.

In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.

Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.

Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour.  Check with toothpick.

Allow to cool for at least 20 minutes before serving.

 

carrot-cake

 

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