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
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.
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 great food choices for most individuals, including those with Type 2 diabetes mellitus (T2DM).
- by James W. Anderson, M.D., Professor of Medicine and Clinical Nutrition, Emeritus, University of Kentucky.