Golden Gate Carrot Cake

Classic carrot cake with lots of raisins glazed with sweet-sour buttermilk icing.
  • Yields 1 cake
  • Details


      Carrot Cake

      • 2 cups flour
      • 2 teaspoons baking soda
      • 2 teaspoons cinnamon
      • 1/2 teaspoon salt
      • 3 eggs
      • 3/4 cup vegetable oil
      • 3/4 cup buttermilk
      • 2 cups sugar
      • 2 teaspoons vanilla
      • 1 small can (8 ounces) crushed pineapple, well drained
      • 4 cups grated carrots (4 to 6)
      • 1 cup chopped walnuts
      • 1 cup grated coconut
      • 1 1/2 cups California golden raisins, coarsely chopped

      Buttermilk Glaze

      • 1 cup sugar
      • 1/2 teaspoon baking soda
      • 1/2 cup buttermilk
      • 1 tablespoon light corn syrup
      • 1/2 cup butter or margarine
      • 1 teaspoon vanilla


      Sift first four ingredients together; set aside. Beat eggs; add oil, buttermilk, sugar and vanilla. Blend well. Add to dry ingredients, mixing thoroughly. Stir in pineapple, carrots, nuts, coconut and raisins. Pour into greased and floured 13×9-inch pan. Bake at 350°F for 55 minutes, or until toothpick inserted in center comes out clean.

      Meanwhile for glaze, mix sugar, soda, buttermilk, corn syrup and butter in saucepan. Boil 5 minutes. Remove from heat and add vanilla. Slowly pour over hot cake until all is absorbed.

      Nutrition Facts Per Serving

      Calories 680 (42% from fat); Total Fat 33g (sat 10g, mono 12g, poly 9g, trans 0g ); Cholesterol 70mg; Protein 9g; Carbohydrate 93g; (Dietary Fiber 5g; Sugars 70g; ); Iron 3mg; Sodium 500mg; Calcium 73mg; Potassium 466mg

      This recipe is found in the following categories:

      Special Diet

      One Response

      1. Sandy Davis says:

        Years ago our church received a huge bag of California raisins to be distributed to the needy. In the box containing the raisins was a cookbook and in that cookbook was the Golden Gate Carrot Cake recipe. My husband has been making that cake for nearly 30 years. It is always a favorite and the recipe is asked for each time he makes it. He has probably made that particular recipe more often than any other, in any category, all these years. It is absolutely delicious, unique, and moist: a winner for sure! Many thanks, Fr. Calvin and Sandy Davis, Venice, Florida.

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