Prize-Winning Carrot Cake
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 tiny pinch of ground cloves
1/2 teaspoon salt
3 large eggs-room temperature
2 cups granulated sugar
3/4 cup vegetable oil
3/4 cup buttermilk-room temperature
2 teaspoons vanilla extract
2 cups of finely grated carrot- Food process once with a grater attachment and then a second time for finely grated carrot.
1 can (8 ounce) crushed pineapple, drained very well
1/2 cup flaked coconut
1 cup chopped toasted walnuts (optional) Toast nuts in a 350 degree oven for 5-7 minutes, cool and chop before adding to the cake.
Line three 9-inch round cake pans with parchment paper and lightly grease/spray. Set aside.
Stir together the flour, baking soda, salt, cinnamon, nutmeg and tiny pinch of ground cloves. Set aside.
In a large bowl, with an electric mixer, combine the eggs, sugar, oil, buttermilk and vanilla, mixing together until combined and emulsified
(smooth with no oily puddles). Slowly add the flour mixture, stopping to scrape down the bowl.
Mix cake batter just until flour mixture is incorporated.
Fold in the grated carrot, pineapple, coconut and chopped nuts if using.
Pour batter into prepared cake pans.
Bake at 350 degrees for about 30 minutes, or until a toothpick comes out clean from the center of the cakes.