by Anthony Chiffolo
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Photo by Anthony Chiffolo
Anthony Chiffolo's Notes:
Expand4 eggs Ask a question about this ingredient
1 cup vegetable oil Ask a question about this ingredient
1 cup buttermilk Ask a question about this ingredient
1 cup white granulated sugar Ask a question about this ingredient
1 cup brown sugar, firmly packed Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
3 cups all-purpose flour Ask a question about this ingredient
2 teaspoons baking soda Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1 teaspoon cinnamon Ask a question about this ingredient
1/2 teaspoon ground allspice Ask a question about this ingredient
1/2 teaspoon ground nutmeg Ask a question about this ingredient
3 cups carrots, peeled and grated Ask a question about this ingredient
1 cup canned crushed pineapple, without the juice Ask a question about this ingredient
1 cup slivered almonds Ask a question about this ingredient
Preheat oven to 350°F.
Ask a question about this stepIn a large bowl, beat together the eggs, oil, buttermilk, sugars, and vanilla. Combine the dry ingredients and sift into the batter. Stir in the carrots, pineapple, almonds, coconut, and raisins until well blended. Pour into three 9" round pans that have been lined with parchment paper.
Ask a question about this stepBake for 50–60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to settle for 10 minutes, then remove from pans and transfer to a wire rack to cool completely. When completely cooled, remove parchment paper.
Ask a question about this stepIce the top of each cake with a vanilla buttercream frosting (see next), then ice the sides until the entire cake is covered.
Ask a question about this step1/2 cup butter, room temperature Ask a question about this ingredient
1 pound confectioner's sugar Ask a question about this ingredient
1/2 cup milk Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
Cream the butter, then add the sugar a little at a time until the mixture begins to resemble crumbs. Slowly add the milk, beating all the while, then pour in the extract. Continue to beat until wispy. If the icing appears to be too runny, add more sugar.
Ask a question about this step
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
