Award-Winning Carrot Cake Recipe

Preheat your oven to 180°C (375°F). Line a deep square baking pan (30 x 23 cm / 9 x 13 inches) with parchment paper or spray with cooking spray.

Prepare the Cake Batter:

In a bowl, mix together flour, baking soda, spices, and salt.

In a separate bowl, whisk together the sugars, eggs, buttermilk, oil, and vanilla until smooth.

Stir the dry ingredients into the wet ingredients until combined, leaving a few streaks of flour.

Add Mix-ins:

Fold in the pineapple, grated carrots, shredded coconut, and nuts.

Stir in the soaked raisins, reserving the soaking liquid.

Bake the Cake:

Pour the batter into the prepared pan and bake for 30 minutes.

Cover with foil and bake for an additional 10-15 minutes, or until a skewer inserted into the middle comes out clean with just a few moist crumbs.

Prepare the Caramel Drizzle:

In the last minutes of baking, combine sugar, buttermilk, butter, and corn syrup (or honey) in a saucepan. Bring to a boil, then reduce heat and simmer for 5-7 minutes until thickened and golden brown.

Remove from heat, stir in vanilla extract and 3 tbsp of the soaking liquid from the raisins. Add a pinch of salt and stir well.

Drizzle the Cake: