We suggest using freshly grated carrots rather than packaged preshredded carrots for the best flavor in this cake.

Recipe by Cooking Light January 1996


Recipe Summary

18 servings (serving size: one 3- x 2-inch piece)


Ingredient Checklist


Instructions Checklist
  • Combine first 7 ingredients in a medium bowl; stir well.

  • Combine sugar and oil in a large bowl; stir well. Add eggs, one at a time, beating well with a wire whisk after each addition. Stir in carrot, raisins, buttermilk, vanilla, and pineapple. Add flour mixture, and stir well.

  • Spoon batter into a 13- x 9- x 2-inch pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.

  • Prepare Cream Cheese Icing while cake cools. Spread Cream Cheese Icing over top of cooled cake.

Nutrition Facts

274 calories; calories from fat 18%; fat 5.6g; saturated fat 2.2g; protein 3.9g; carbohydrates 53.3g; fiber 1.6g; cholesterol 33mg; iron 1.3mg; sodium 212mg; calcium 31mg.