Sam’s Favorite Carrot Cake

Recipe courtesy:

photo credit:

I LOVE this carrot cake recipe.  Recipe source

“That is one good thing about this world…there are always sure to be more springs.” –L.M. Montgomery, Anne of Avonlea

This is one of the best carrot cakes I have ever tasted.  It actually tastes better the day after making it and even better the day after that.  I didn’t have buttermilk, but I made the buttermilk as follows: Milk (just under one cup) 1 Tablespoon white vinegar or lemon juice (I used lemon juice) Preparation:  Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.  Add enough milk to bring the liquid up to the one-cup line.   Let stand for five minute. Then, use as much as your recipe calls for.


  • 3 eggs
  • 3/4 cup buttermilk**
  • 3/4 cup vegetable oil (I used applesauce instead in equal amount)
  • 1 1/2 cups white sugar (2 cups makes it sweeter)
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups shredded carrots
  • 1 cup flaked coconut
  • 1 cup chopped walnuts
  • 1 (8 ounce) can crushed pineapple with juice
  • 1 cup raisins
  • Reviewers suggestion: Add 1/4 teaspoon nutmeg and 1/4 teaspoon cloves


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8×12 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 8×12 inch pan, and bake at 350 degrees F (175 degrees C) for 45-50 minutes. Check with toothpick.
  7. Allow to cool for at least 20 minutes before serving.

Cream Cheese Frosting *  This year I grated an entire lemon zest and stirred it into the frosting and it was very good.


  • 1/2 cup butter, softened
  • 8 ounces cream cheese
  • 4 cups confectioners’ sugar
  • 2 teaspoons vanilla extract
  • Zest from one large lemon


  1. Beat softened butter and cream cheese until well blended.
  2. Add powdered sugar and vanilla. Beat until creamy.
*Stir in the grated lemon zest.  Frost cake and enjoy.
It’s too funny that this recipe is out here under Sam’s Famous Recipe. My name is Sam also and I got almost the same recipe from my mom almost 20 years ago and started making it. I am known throughout the World’s Largest and BEST Aircraft Manufacturing Company for this recipe and even brought it in one day to have it put on a company plane for a delivery to a old coworker that was craving a piece of it. Love ya Ira! Only difference between this cake and mine are the following three changes. 1) Drop the raisins (never liked them anyway) 2) I use a total of 2 cups Sugar 3) I cook it for a total of 50 minutes in glass pans or 55 minutes in metal. Use either a cream cheese frosting or… look at the buttermilk glaze on the other recipes here.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.