Altered ingredient amounts. This is a great carrot cake recipe. I made some changes as per the other suggestions. I used reg. milk + 1 teaspooon lemon juice in place of buttermilk. I used a litle nutmeg and used sultanas, not raisins, and also pre-boiled them in orange juice, drained and cooled. I used 2 x 23cm cake tins. Both cooked perfectly in 1 hour at 160 C, fan-forced. When cooled, I put one on top of the other, with icing in between and on top. This cake has great flavours and texture. I would like to try it with whole-rice flour for gluten-free diets and with a low-fat icing.  -  07 Dec 2008

Altered ingredient amounts. Sensational recipe! I have been using sultanas, I just cover them in boiling water for 10mins before using, makes them lovely and juicy. I add a little extra spice and sometimes some mixed spice as well. I also like to add lemon or cinnamon to the cream cheese icing.  -  29 Mar 2010

Had to write straight away and thank you, Brian, for sharing Sam's recipe with us. This is the most delicious, moist, tasty, best-ever carrot cake I have ever had. Getting the ingredients together takes a little time, but the mixing is quick and easy and it cooked spot on in 1 hour. I didn't have raisins so mixed sultanas and chopped dates and plumped them all for a few minutes in boiling water, then drained off the water, as someone had suggested earlier. Good job it is in a big tin, but it still won't last long in this house! Congratulations That review was written in 2011. It is now May 2013 and I have used this for at least five fundraisers and school fetes and the family always ask for it and it disappears fast, even though it is a big tin. To make it last longer it will also divide into two 7"x11" tins, baking for about 40 mins and you can freeze one (before icing). Thank you again so much for what is now a family heirloom recipe.  -  22 Jul 2011