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Golden Gate Carrot Cake

Yields12 Servings

Carrot Cake
 2 cups flour
 2 tsp baking soda
 2 tsp cinnamon
 ½ tsp salt
 3 eggs
 ¾ cup vegetable oil
 ¾ cup buttermilk
 2 cups sugar
 2 tsp vanilla
 1 small can (8 ounces) crushed pineapple, well drained
 4 cups grated carrots (4 to 6)
 1 cup chopped walnuts
 1 cup grated coconut
 1 ½ cups California golden raisins, coarsely chopped
Buttermilk Glaze
 1 cup sugar
 ½ tsp baking soda
 ½ cup buttermilk
 1 tbsp light corn syrup
 ½ cup butter or margarine
 1 tsp vanilla

Sift first four ingredients together; set aside. Beat eggs; add oil, buttermilk, sugar and vanilla. Blend well. Add to dry ingredients, mixing thoroughly. Stir in pineapple, carrots, nuts, coconut and raisins. Pour into greased and floured 13×9-inch pan. Bake at 350°F for 55 minutes, or until toothpick inserted in center comes out clean.


Meanwhile for glaze, mix sugar, soda, buttermilk, corn syrup and butter in saucepan. Boil 5 minutes. Remove from heat and add vanilla. Slowly pour over hot cake until all is absorbed.

Nutrition Facts

Serving Size 1 cake

Servings 12

Amount Per Serving
Calories 680Calories from Fat 42
% Daily Value *
Total Fat 33g51%

Saturated Fat 10g50%
Trans Fat 0g
Cholesterol 70mg24%
Sodium 500mg21%
Potassium 466mg14%
Total Carbohydrate 93g31%

Dietary Fiber 5g20%
Sugars 70g
Protein 9g18%

Calcium 73%
Iron 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.