Total Time
1hr 25mins
Prep 15 mins
Cook 1 hr 10 mins

Over the years I've grown tired of the somewhat dry carrot cakes and the cream cheese frosting, so when the original of this recipe came to my attention I was intrigued with it. From time to time I reworked it, finally settling on this current version. One of the things I like about it is that with a little imagination, this cake can also be made into a Pineapple Upside Down Carrot Cake!

Ingredients Nutrition


  1. Preheat oven to 350 degrees F. Grease & flour a 13"x9" baking dish, preferably glass.
  2. In a large bowl, whisk or sift together flour, soda, cinnamon & salt.
  3. In a medium bowl, beat eggs, then add oil, buttermilk, sugar & vanilla, & blend well.
  4. Add this egg mixture to the dry ingredients, mixing thoroughly, then stir in the pineapple, carrots, valnuts, coconut & raisins, & mix well.
  5. Pour into prepared baking dish & bake at least 65-70 minutes or until toothpick inserted in the middle comes out clean.
  6. For the glaze-- 10 MINUTES BEFORE THE CAKE IS DONE-- in a saucepan mix the sugar, soda, buttermilk, corn syrup & butter, then bring to a boil & boil 5 minutes. Remove from heat & add vanilla.
  7. Remove the cake from the oven & with a skewer or knife poke a number of holes into the hot cake, making sure the holes reach the bottom of the cake.
  8. Slowly pour the hot glaze over the hot cake, carefully spreading it all over the top of the cake, until it is absorbed.
  9. Let the cake cool completely, then refrigerate. DO NOT REHEAT THE CAKE!


Most Helpful

Very nice, dark, heavy, moist choc full of raisins and flavor carrot cake. I made it according to the recipe except I omitted the coconut and forgot the vanilla in the glaze. It still turned out fabulous. I've never made a carrot cake like it! I can't figure out what it reminds me nut bread?...Mine baked for only 55 minutes until testing clean. I found this even better after the 2nd day. It doesn't need it but I think I'd like to try this with cream cheese frosting. Thanks for the keeper recipe Sydney Mike!

Engrossed February 14, 2007

This is so nice and moist! We loved the addition of crushed pineapple. :) I quartered the recipe to serve 6 and used an 8x8 pan. I also omitted the coconut for personal preference, and we enjoyed it 'unglazed'. It was gone in a flash! :)

2Bleu December 06, 2008

Very good carrot cake! The cake came out moist and has so much good stuff in it :) My family loves it. A change from the cream cheese frosting variety. We don't like things too sweet so I reduced the sugar in the cake to 1 1/2 cup. I also only made only half of the glazing recipe. It was perfectly sweetened. Thank you for sharing Sydney Mike.

YungB November 27, 2008

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