Makes 12 slices or 24 cupcakes
2¼ cups all-purpose flour
1¾ cups fine sugar
2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
¼ tsp nutmeg
¼ tsp kosher salt
¾ cup buttermilk*
1 cup canola oil
3 tsp vanilla extract
1 cup sour cream*
½ cup shredded carrots
1 cup shredded red cabbage (like for coleslaw)
¾ cup chopped pecans (plus another ¼ cup for topping)
¼ cup raisins (optional)
For cream cheese frosting
2 (8 oz.) packages cream cheese, softened*
¾ cup butter
2 Tbsp whipping cream or milk*
1½ Tbsp vanilla extract
6 cups confectioners’ sugar
Preheat oven to 350°F and prepare three 9-inch round cake pans with nonstick baking spray.
In a medium bowl sift together flour, sugar, baking soda, baking powder, cinnamon, nutmeg and salt and set aside.
Using a stand mixer on medium speed, mix together eggs, buttermilk, oil and vanilla. When they are mixed well, add the dry flour mixture to the wet. Start mixer on low, then scrape sides and beat on medium-high until creamy (about 30 seconds to 1 minute), then add the sour cream and mix until creamy (about 20 to 40 seconds) on medium-high.
Next by hand, mix in carrots, cabbage and ¾ cup chopped pecans and raisins.
Pour into three round 9-inch cake pans and bake for 25 to 35 minutes. Remove from oven and let stand in pans for about 10 minutes. Turn out on cooling racks and allow to cool completely.
Ice and decorate with the remaining ¼ cup pecans.
For cream cheese icing
In a mixer, cream together cream cheese and butter. Add whipping cream and mix on high for about 30 seconds, then put mixer on low. While mixing add vanilla, then slowly add confectioners’ sugar. Mix until creamy and spreadable. If you need to thin the icing, simply add milk 1 tsp at a time.
*To cut calories and fat, use low-fat dairy products.
Nutrition facts (per serving): calories 520, fat 28 g (saturated fat 10 g), cholesterol 65 mg, protein 4 g, carbohydrates 58 g, fiber 1 g, sodium 230 mg, sugars 47 g