Carrot Cake

JM Avallone


I found this cake it was called Sams famous carrot cake, I fiddled with it to my liking and everyone just loves this cake, if you take the time to make this delight to get the best results use freshly ground carrots and cinnamon, the prep time is so suggestive as I take my time and do so many extra steps which I feel made this cake over the top.

pinch tips: How to Use Hand & Stand Mixers





1 Hr


1 Hr




3/4 c
3/4 c
vegetable oil
1 1/2 c
white sugar
2 tsp
vanilla extract (real)
2 tsp
cinnamon, ground ( freshly)
1/4 tsp
2 c
all purpose flour
2 tsp
baking soda
2 c
carrot, shredded ( freshly) i used 3 cups
1 c
walnuts (chopped)
1 can(s)
crushed pineapple ( 8oz)
1 c
1 c
coconut flaked ( i left this out toasted & sprinkled on the top)

Directions Step-By-Step

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan. or 2 round 8 inch or even a sheet cake pan.
2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
4. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
5. using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
Pour into prepared pans, Cook for 1 hour keep an eye on it times and pans my vary. I put it into two round cake pans. If you do this reduce the cooking time by 15 minutes. Allow to cool for at least 20 minutes before serving.
PERSONAL NOTES: I covered my raisins with orange, pineapple juice or whiskey and brought them to a low boil letting it simmer for a couple of minutes or soak overnight took them off the heat and let cool drained add when prompted by recipe. I left out the coconut & increased the carrots to 3 cups; I did toast the coconut and let people sprinkle it on their slice, they did & loved it. you can add extra teaspoon of cinnamon and a little nutmeg if you like, I did try one time changed it up by switching the ½ cup of white sugar for brown just to add some depth the cake is very forgiving so have fun with it. Do not expect a light fluffy cake mine came out sort of fluffy and pudding like
Cream Cheese Frosting
zest of one or more lemons (optional)
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 -3 teaspoon vanilla extract
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla & lemon zest , gradually stir in the confectioners' sugar. Store in the refrigerator I happen to have a splash left of half and half (milk can also be used) it was added for a more smooth frosting, sometimes I also add lemon juice & fiddle with the sugar just depends on how sweet or cheesy you like it

About this Recipe

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American
Other Tag: For Kids