Rating: 5 stars 4.7
3238 Ratings
  • 5 star values: 2810
  • 4 star values: 264
  • 3 star values: 86
  • 2 star values: 40
  • 1 star values: 38

My Grandfather (Sam) was famous for this cake. Everyone who knew him, knows of his famous carrot cake. He would always have some available for anyone who wanted it. We'll miss him, but his carrot cake legacy will always live on! Enjoy!

Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
20 mins
total:
1 hr 40 mins
Servings:
15
Yield:
1 - 8x12 inch pan
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.

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  • In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.

  • In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.

  • In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.

  • Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.

  • Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.

  • Allow to cool for at least 20 minutes before serving.

Nutrition Facts

374 calories; protein 5.2g; carbohydrates 48.7g; fat 18.8g; cholesterol 37.7mg; sodium 259.4mg. Full Nutrition
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