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Sam's Famous Carrot Cake
SUBMITTED BY:
Brian D'Amico
PHOTO BY:
Opaka
"My Grandfather (Sam) was famous for this cake. Everyone who knew him, knows of his famous carrot 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!"
RECIPE RATING:
Read Reviews
(310)
Review/Rate This Recipe
Original recipe yield 1 - 8x12 inch pan
SERVINGS
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups white sugar
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
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
Allow to cool for at least 20 minutes before serving.
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REVIEWS
Reviewed on Sep. 13, 2003 by SCOTCHGIRL
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SCOTCHGIRL
Sep. 13, 2003
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.
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52 users found this review helpful
This really is the best carrot cake in the world. I changed 3 things: reg. milk + 1...
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Reviewed on Apr. 15, 2007 by
Chris in Montreal
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Chris in Montreal
Apr. 15, 2007
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!!!!!!!!!
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30 users found this review helpful
Bravo,this is a wonderful recipie...I took a hint from a Gourmet magazine recipie and added...
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Reviewed on Jun. 1, 2005 by lmarchant
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lmarchant
Jun. 1, 2005
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.
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26 users found this review helpful
My daughter and I tried 5 different carrot cake recipes to find one suitably delicious for a...
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Reviewed on Mar. 10, 2007 by cja
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cja
Mar. 10, 2007
This cake is FANTASTIC!! Omitted the raisins, baked it in a 13X9 pan for 45 minutes, and topped it off with a thick layer of cream cheese frosting. This is the only carrot cake recipe I'll use from now on. My husband's favorite!
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20 users found this review helpful
This cake is FANTASTIC!! Omitted the raisins, baked it in a 13X9 pan for 45 minutes, and...
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Reviewed on Jan. 6, 2008 by aeth15
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aeth15
Jan. 6, 2008
I made this carrot cake because it had everything (coconut, walnuts, pineapple, and raisins) plus buttermilk. The only change I made was to put it into two round cake pans. If you do this reduce the cooking time by 15 minutes. I topped the cake with "whipped cream cream cheese frosting" from this site which is a great cream cheese frosting because it is not too sweet and went great with this cake. I will make this cake again!
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18 users found this review helpful
I made this carrot cake because it had everything (coconut, walnuts, pineapple, and raisins)...
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Reviewed on Dec. 30, 2003 by BIGBRI
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BIGBRI
Dec. 30, 2003
Modestly, I must rate this the best carrot cake ever since Sam was my grandfather. I wanted to post a public message thanking all those who have reviewed this recipe and gave it such high marks. I hope you all continue to enjoy it!
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17 users found this review helpful
Modestly, I must rate this the best carrot cake ever since Sam was my grandfather. I wanted...
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Reviewed on May 26, 2007 by Zandrae
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Zandrae
May 26, 2007
This is AMAZING! So Moist and filling and the flavour even develops more beatifully over the days. I First made this for mothers day and my mother claims this IS the BEST carrot cake ever tasted. Family has requested it again and again and also makes a lovely morning tea snack as it is quite an enormous cake to get through! Only thing I did first time was omit the raisins (personal preference) and divide mixture into 3 pans for a 3 layer cake used with "cream cheese frosting II" from this site. Second time around I halved the ingredients and still made a wonderful 2 layer cake. My only suggestion is to use your food processor throughout various stages to cut down on time and convenience which then makes this quite a quick cake to prepare. This is definately going to become a "secret" family heirloom for me as well. Thank you Brian for sharing!
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16 users found this review helpful
This is AMAZING! So Moist and filling and the flavour even develops more beatifully over the...
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Reviewed on Mar. 6, 2007 by
hmstarr
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hmstarr
Mar. 6, 2007
Oh my goodness !!!! This was the ultimate best carrot cake I have ever had...and my guests agreed. As others recommended, I used Cream Cheese Frosting II. It was equally delicious. I used two 9 inch cake pans. The cook time was approx. 45 minutes at recommended temperature. I sprinkled cake with crushed & whole pecans. This was a very tasty & attractive way to serve the cake. It really dressed it up. Will continue to make this cake over & over again. However, next time I would like to try a more healthy version utilizing apple sauce verses vegetable oil. I'll let you know how it turns out...
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14 users found this review helpful
Oh my goodness !!!! This was the ultimate best carrot cake I have ever had...and my guests...
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Reviewed on Feb. 18, 2007 by BSainsbury
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BSainsbury
Feb. 18, 2007
We were having a taste off of Carrot cakes and so far this seems to be the winner. Pat's Award Winning is coming in a close second. Cream cheese frosting is a better compliment to this cake because it is not as sweet as Pat's. I think this is going to be my wedding cake. It is really good.
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13 users found this review helpful
We were having a taste off of Carrot cakes and so far this seems to be the winner. Pat's...
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Reviewed on Oct. 29, 2003 by SVPORTER
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SVPORTER
Oct. 29, 2003
I chose this recipe because the fat content was lower than some of the other carrot cake recipes. I reduced the oil to 1/4 C., split the flour to 1 cup white, 1 cup whole wheat, used 3 cups carrots, 3/4 cup coconut, 3/4 cup half walnuts, half pecans and left out the raisins(don't like them). This reduced the fat even more, and it was an incredible cake! Thanks for this recipe.