Best of the Best Carrot Cake

Best of the Best Carrot Cake

Christina Doerfel

This cake has everything and is reduced fat!

Modified from: Sam's Famous Carrot Cake

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1 h 40 m servings
Serving size has been adjusted!
Original recipe yields 15 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 1. Grease and flour an 8x12 inch pan.
  3. 2. In a medium bowl, sift together flour, baking soda, salt and nutmeg, cloves, and cinnamon. Set aside.
  4. 3.In a large bowl, combine eggs, buttermilk, apple sauce, oil, both sugars and vanilla. Mix well.
  5. 4. Add flour mixture and mix well.
  6. 5. In a saucepan, add the Raisins and the orange juice together and boil until soft and plump, about 2 minutes, then drain the juice.
  7. 6. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
  8. 7. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
  9. 8. Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
  10. 9. Allow to cool for at least 20 minutes before serving.


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