Sam's Famous Carrot Cake

    1 hour 20 mins

    My friend Sam was famous for this 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!

    2244 people made this

    Serves: 15 

    • 3 eggs
    • 200ml (¾ cup) buttermilk
    • 200ml (¾ cup) vegetable oil
    • 315g (1½ cups) caster sugar
    • 2 teaspoons vanilla essence
    • 280g (2¼ cups) plain flour
    • 2 teaspoons bicarbonate of soda
    • 2 teaspoons ground cinnamon
    • ¼ teaspoon salt
    • 250g grated carrot
    • 90g (1 cup) desiccated coconut
    • 125g (1 cup) chopped walnuts
    • 210g crushed pineapple with juice (about half a tin)
    • 155g (1 cup) raisins
    • Topping (optional)
    • 125g unsalted butter
    • 45g (3 tablespoons) icing sugar
    • 200g cream cheese, softened

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat the oven to 180 C. Grease and flour a 20cm x 30cm baking tin.
    2. In a medium bowl, sift together flour, bicarbonate of soda, salt and cinnamon. Set aside.
    3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla essence. Mix well. Add flour mixture and mix well.
    4. In a medium bowl, combine grated carrot, coconut, walnuts, pineapple and raisins.
    5. Using a large wooden spoon or a very heavy whisk, add carrot mixture to cake mixture and fold in well.
    6. Pour into prepared baking pan, and bake in preheated oven for 1 hour. Check with a skewer. Allow to cool for at least 20 minutes before serving.
    7. If you want to make a cream cheese topping: mix the unsalted butter and icing sugar together until soft and then beat in the cream cheese. Chill briefly before spreading on top of the cake.

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    Reviews in English (2214)


    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.  -  26 Feb 2003  (Review from Allrecipes US | Canada)


    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.  -  01 Jun 2005  (Review from Allrecipes US | Canada)


    Bravo,this is a wonderful recipie...I took a hint from a Gourmet magazine recipie and added grated rind of a lemon. In addition, I made the cream cheese icing with grated lemon rind and lemon juice..this cut the sweetness of the cake and gave it a glorious citrus flavour!!!!!!!!!  -  15 Apr 2007  (Review from Allrecipes US | Canada)