Carrot Buttermilk Cake
Buttermilk with kosher certification only became available in our community about 10 years ago. Before that time, I
did a lot of baking with powdered buttermilk. Because I was so grateful for the convenience of the buttermilk
powder, I called the SACO company to thank them for providing kosher
certification on their buttermilk powder. They gratiously sent me a package of recipes and free samples.
This recipe is one that needs no liquid other than the juice from the
pineapple, so it wouldn't work with fresh buttermilk, yet it gains a moist and creamy flavor from the buttermilk
powder.
Ingredients
- 2 cups shredded carrots
- 2 cups all-purpose flour
- 2 tsp. cinnamon
- 2 tsp. soda
- 1 tsp. salt
- 1/4 cup SACO Buttermilk Powder
- 2 cups sugar
- 3 large eggs
- 1 1/2 cups canola oil
- 2 tsp. pure vanilla extract
- 1 cup coconut
- 1 cup chopped nuts
- 1 cup crushed pineapple and juice
Oven Temp: 350°, 45 minutes
Yield: 9"x13" pan, sprayed with vegetable oil spray
Shred the carrots in the work bowl of a food processor fitted with the steel blade, and set aside.
Sift together the flour, cinnamon, soda, and
salt. Mix in the SACO powder. In a large bowl or the food processor work bowl, mix the oil, sugar, and
eggs. Stir in the dry ingredients. Don't overmix. Add the vanilla, coconut, carrots,
nuts, pineapple, and pineapple juice. Pour into the prepared pan, and bake for 45
minutes.
This batter also bakes very well as muffins. I pack carrot muffins for our breakfast when we go on
long car trips. They keep really well and let us leave quickly in the mornings without going on a search for
breakfast.