This is Sam's (my grandfather) famous carrot cake recipe. Everyone who knew him knows of this 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!
Ingredients
- all-purpose flour: 2 cups
- baking soda: 2 tsp
- ground cinnamon: 2 tsp
- salt: 0.25 tsp
- ½ cups white sugar: 1 piece
- eggs: 3 piece
- buttermilk: 0.75 cup
- vegetable oil: 0.75 cup
- vanilla extract: 2 tsp
- carrots: 2 cups (shredded)
- pineapple with juice: 1 can (8 ounce can, crushed)
- flaked coconut: 1 cup
- walnuts: 1 cup (chopped)
- raisins: 1 cup
Metric Conversion
Stages of cooking
-
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x12-inch pan.
-
Sift flour, baking soda, cinnamon, and salt together in a medium bowl; set aside.
-
Mix sugar, eggs, buttermilk, oil, and vanilla together in a large bowl; gradually add flour mixture until just combined.
-
Combine shredded carrots, pineapple, coconut, walnuts, and raisins in a separate bowl; stir into cake batter using a large wooden spoon until combined. Pour batter into the prepared pan.
-
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Allow cake to cool for at least 20 minutes before serving. Cynthia Ross
