Cake Vanilla January 02, 2019
Sam's Famous Carrot Cake
My Grandfather (Sam) was famous for this cake. Everyone who knew him, knows of his famous 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! Enjoy!
This really is the best carrot cake in the world. I changed 3 things: reg. milk + 1 teaspooon lemon juice in place of buttermilk as I was out of it. 1/8 teaspoon nutmeg was added and also I covered my raisins with orange juice and brought them to a boil, letting them simmer for a couple of minutes. Took them off the heat and let cool. Drained them and added when prompted by recipe. Baked in 3 (9) Cushionaire pans for 25 to 28 minutes. Frosted with 16 oz. cream cheese, 1 stick butter, 1 teaspoon each of almond and vanilla extracts and 32 oz. powdered sugar sifted. I had a carrot cake fan taste this and he said it was the best he's ever eaten. It is! Thank you Brian for this recipe.
Sam's Famous Carrot Cake
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My daughter and I tried 5 different carrot cake recipes to find one suitably delicious for a wedding cake and settled on this one. Even though this site says that the 'Best Carrot Cake Ever' is the best, this recipe won out over it as we had a family and friends taste-off before we made our final selection. It by far had the most flavor. Not too moist, not too crumbly. At the reception, person after person raved over the cake and asked for the recipe. We had very little left. Just enough so that we could enjoy some the next day. We did make a few minor changes. We omitted the coconut, walnuts and raisins. And increased the carrots to 3 cups.Author: Brian D'Amico Serves: 15 servings
- 3 eggs
- 2 cups shredded carrots
- 3/4 cup vegetable oil
- 1/4 teaspoon salt
- 1 cup flaked coconut
- 3/4 cup buttermilk
- 2 cups all-purpose flour
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts
- 1 (8 ounce) can crushed pineapple with juice
- 1 cup raisins
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 1/2 cups white sugar
- 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch 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.
- 6. Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
- 7. Allow to cool for at least 20 minutes before serving.