Best Carrot Cake

Serves: 10-12

Prep Time: 15 min

Cooking Time: 1 hour

Total:  1 hour, 15 min, plus cooling time

Ingredients

3 eggs, lightly whisked
3/4 cup milk
1 tbsp. lemon juice
3/4 cup vegetable oil
3/4 cup sugar
1 1/2 tsp. vanilla extract
2 tsp. ground cinnamon
1/4 tsp. ground clove
1/4 tsp. salt
2 cups flour
2 tsp. baking soda
2 cups grated carrot
1 cup shredded unsweetened coconut
1 cup walnut or pecan pieces
1 tin (16 oz.) crushed pineapple, drained
1 cup raisins

Icing
8 oz. plain cream cheese, room temperature
1/2 cup butter, room temperature
2 cups confectioner's sugar, sifted
1 tsp. vanilla extract
chopped walnuts or pecans to garnish

Directions

1. In a large bowl combine milk and lemon juice. Set aside and let stand for 5 minutes, allowing it to become buttermilk.
2. Then, add oil, eggs and vanilla essence and gently whisk.
3. In another bowl combine flour, baking soda, coconut, sugar, salt and spices.  Make a well in the centre and add wet mixture.
4. Stir carrots, nuts, pineapple and raisins into the mixture until combined and transfer to a greased 5x12-inch baking dish or two 9-inch cake tins.
5. Bake at 350 F for 45 minutes to an hour, testing with a toothpick to check when it is done.
6. Let cakes cool before icing.
7. To make the icing, cream butter and cream cheese to form a smooth mixture. Add vanilla and confectioner's sugar until desired consistency is reached.
8. Ice the cooled cake, either as a single or double layered cake, and garnish with extra nuts.

Adapted from allrecipes.com