Name: Sallie Anne Robinson’s Daufuskie Island Carrot Cake
Yield: Serves 6 to 8
Cuisine: United States
Ingredients: 1½ tablespoons lemon juice or orange juice; 1 teaspoon ground cinnamon; ¾ teaspoon ground cloves; 1¾ cups (all-purpose) flour; 1 cup golden raisins; 1 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon baking powder; 1½ cups sugar; ¼ cup (½ stick) butter, softened; 1½ cups grated carrots (3 or 4 medium carrots); 1 cup chopped walnuts; Two 8-ounce cans (2 cups) crushed pineapple (do not drain); ⅓ cup honey; ½ cup vegetable oil; ¾ teaspoon ground allspice; 3 eggs, beaten; ¾ teaspoon freshly grated nutmeg

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Southern Cakes

By Nancie McDermott

Published 2007

About

This moist cake is a celebration of fruits and vegetables, and sugar and spice. The pineapple and raisins, shredded carrots, nuts, and a small shower of spices give it flavor galore, just the way Sallie Anne Robinson likes it. Born and raised on Daufuskie Island, off the South Carolina coast, Ms. Robinson is the author of Gullah Home Cooking the Daufusk