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.

Ingredients

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
  • 11/2 Cups California golden raisins, coarsely chopped

Procedure

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

Nutrition Facts Per Serving

Calories 680 (Calories from Fat 42%); Total Fat 33 ( Saturated Fat 10; Trans Fat 0; ); Cholesterol 70; Sodium 500; Potassium 466; Total Carbohydrate 93; Dietary Fiber 5; Sugars 70; Protein 9; Calcium 73; Iron 3;

Try Another Recipe

Mom's Favorite Cake

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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Raisins are fat and cholesterol free.