Ingredients
- 8 ounce unsalted butter
- 1 pound granulated sugar
- 4 pound whole eggs
- 5 ounce buttermilk
- 2 teaspoon vanilla extract
- 1/4 teaspoon peach schnapps
- 8 ounce all-purpose flour
- 2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 3 ounce almond flour
- 2 ounce lightly toasted pecans, chopped fine
- 15 ounce shredded carrots
Preparation
Baking Directions:
Place the butter in the mixing bowl.
With the paddle attachment, beat the butter slowly until it is smooth and creamy.
Add the sugar; cream the mixture at medium speed until the mixture is light and fluffy.
Add eggs and liquids a little at a time.
After each addition, beat until the liquid mixture is absorbed before adding more.
Scrape down the sides of the bowl to ensure even mixing.
Add the sifted dry ingredients, mixing until incorporated.
Scrape down the sides of the bowl.
Add pecans and shredded carrots.
Bake in desired pans at 350 degrees for 20-30 minutes.
