Greystone Classic Carrot Cake

READY IN: 55mins
Recipe by Gingerbee

This is a luscious recipe from the famous Greystone Bakery Cookbook. Studded with raisins, walnuts and lemon zest; this recipe is a little different and very very good! Carrot cake being my favorite, I enjoy trying all the recipes I can find...I think you'll like this one too!

Top Review by SassyStew

LINE THE PANS!! Despite the fact that this cake ended up in several pieces when I tried to remove it from the pans, it was delicious. It is much lighter than a typical carrot cake. A bit on the sweet side, I might reduce the sugar a bit next time. A dusting of powdered sugar would be sufficient, but the cream cheese frosting would be the best kind of overkill. I used Penzey Cake Spice in place of cinnamon and added a healthy pinch of mace. I also omitted the nuts and raisons, and will definately line the pans with parchment paper as well as greasing and flouring.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Butter and lightly flour two 8-inch cake pans.
  3. Mix together sugar, oil, buttermilk, honey, and eggs in the large bowl of a mixer.
  4. Beat until light.
  5. Sift together flour, cinnamon, salt and baking soda.
  6. Add this gradually to the egg mixture.
  7. Stir in lemon zest, grated carrots, raisins, and walnuts.
  8. Pour into prepared pans; distribute evenly.
  9. Bake for 30-35 minutes.
  10. Center will spring back when lightly pressed.
  11. Turn onto rack to cool.
  12. While cakes are cooling; prepare frosting.
  13. For icing: Mix all ingredients well and chill 1 hour before frosting the cake.

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