Ingredients: Directions:

Put everything in a bowl at one time and mix until well blended. Pour batter in 3 greased and lined 8" layer cake pans. Cook at 350 degrees F for 30 min.


  • 6 cups grated carrots
  • 1 cup brown sugar
  • 1 cup raisins
  • 4 eggs
  • 1 1/2 cups white sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup crushed pineapple, drained
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 4 teaspoons ground cinnamon
  • 1 cup chopped walnuts


  1. In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
  3. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
  4. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with my Orgasmic Cream Cheese Icing.

Carrot Cake


150gms soft brown sugar
150gms soft margarine
3 eggs
200gms finely grated carrot
75gms raisins
50g chopped walnuts
150gms whole meal self-rising flour
1 level teaspoon cinnamon
1/4 teaspoon ground nutmeg
a few drops vanilla essence


1. Light oven Gas no. 4 / Electric 180.
2. Grease and line a 7" (18cm) tin.
3. Cream the margarine and sugar together until pale and fluffy, add the beaten eggs and vanilla essence a little at a time.
4. Carefully fold in the grated carrot, raisins and walnuts with the flour and spices, to form a soft dropping consistency.
5. Pour mixture into tin and bake cake for 50 minutes.
6. When cooked turn cake out of tin and leave to cool.

This is one of my favourite recipes and turns out nice everytime, try it and see what you think, opinions welcome! :)

My family owned a small seafood market on the west coast for a number of years. For some reason we also sold desserts, and it was my designated task to make most of them. This cake, slathered with Cream Cheese Frosting, was one of the most popular desserts we sold. (Buttermilk Glaze and Cream Cheese Frosting recipes are both included)

Carrot Cake

  • 2 cups all-purpose flour (220 gr)
  • 2 tsp baking soda (5 gr)
  • 2 tsp cinnamon (5 gr)
  • 1/2 tsp salt (3 gr)
  • 3 large eggs
  • 2 cups granulated sugar (400 gr)
  • 3/4 cup vegetable oil (180 ml)
  • 3/4 cup buttermilk (180 ml)
  • 2 tsp vanilla extract (10 ml)
  • 1 can (8-1/4 oz) crushed pineapple, well drained (250 ml)
  • 2 cups finely grated carrots {approx 3 or 4 medium carrots} (300 gr) 
  • 1 cup chopped walnuts (150 gr)
  • 1 cup flaked coconut (180 gr)

Preheat oven to 350° F / 175° C (325° F / 160° C if using dark-colored pans). Grease and flour 9 x 13-inch / 23 x 32 cm pan. If desired you can use two 9-inch / 23cm round pans instead, but you’ll need to cook cakes for a shorter period of time and may want to increase the amount of frosting. Place dry ingredients in a sealable plastic bowl, shake to combine (or you can sift together, but the bowl is just easier).

In large bowl, preferably using a stand mixer, beat eggs until lemon-colored. Add sugar, oil, buttermilk and vanilla and beat to combine, then add the flour mixture and beat on low to combine. Finally add the pineapple, carrots, nuts and coconut.

Bake for 55 to 60 minutes or until cake tests done when wooden pick is inserted in center. If coating with Buttermilk Glaze: while cake is still hot, poke holes in top with a fork or wooden pick and pour glaze over top. If frosting cake, cool cake first. If you desire an immediate diabetic coma you can, of course, use both glaze and frosting.

Buttermilk Glaze:

  • 1 cup sugar (200 gr)
  • 1/2 cup buttermilk  (120 ml)
  • 1/2 cup (1 stick) butter (120 gr)
  • 1 Tb white corn syrup (15 ml)
  • 1/2 tsp baking soda (1.2 gr)
  • 1 tsp vanilla extract (5 ml)

Combine all ingredients except vanilla in saucepan; bring to boil. Boil 5 - 6 minutes, until thick and syrupy. Stir in vanilla.

Cream Cheese Frosting: 

  • 8 oz cream cheese, softened (230 gr)
  • 1/2 cup (1 stick) butter, softened (120 gr)
  • 1 tsp vanilla (5 ml)
  • 1/2 tsp lemon juice (2.5 ml) 
  • 1 lb powdered sugar (450 gr)

Beat the cream cheese, butter, vanilla and lemon juice to combine. Add powdered sugar and beat on low speed until combined, increase mixer speed and beat until smooth (I usually use a hand-mixer for the frosting instead of the stand mixer).

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