Sheep Wagon Cake (Carrot Cake) Recipe

Name: Sheep Wagon Cake (Carrot Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups sugar; 1 1/3 cups water; 1 1/3 cups finely grated carrots; 1 cup raisins, washed and drained; 1 tablespoon butter; 1 teaspoon cinnamon; 1 teaspoon nutmeg; 1 teaspoon clove; 1 cup chopped nuts (for Christmas I use 1/2 cup nuts and 1 cup glazed fruit); 2 1/2 cups sifted flour; 1 teaspoon salt (I use 1/2 teaspoon); 1 teaspoon baking soda; 2 teaspoons baking powder

Servings: persons

1 1/3 cups sugar
1 1/3 cups water
1 1/3 cups finely grated carrots
1 cup raisins, washed and drained
1 tablespoon butter
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon clove
1 cup chopped nuts (for Christmas I use 1/2 cup nuts and 1 cup glazed fruit)
2 1/2 cups sifted flour
1 teaspoon salt (I use 1/2 teaspoon)
1 teaspoon baking soda
2 teaspoons baking powder

1
["In mid sized sauce pan, put sugar, water, carrots, raisins, butter and spices, bring to boil turn down and simmer five minutes.", "Remove from heat, cover and rest for 12 hours, Comment on the recipe ""the secret of this cake is to let the boiled ingredients stand for twelve hours"" I have always followed this step.", "Then add the baking soda mixing to dissolve, add the flour, salt and baking powder. Lastly fold in the nuts (if you decide to also add the glazed fruit as I do for the holidays, fold these in as well).", "Put the batter into two well greased loaf pans or 1 tube pan -- (as with many of the old recipes I use my judgement on the loaf pans) Have used the 8 1/2 x 4 x 2 1/2. One friend makes these for gifts using a number of small sized loaf pans. I would think it depends on the size loaf you are wanting.", "Bake 275 for 2 hours. This may vary from oven to oven.", "Cool and wrap -- I like to leave this one mellow a few days before using. Keeps well. Yield depends on serving size but should make for 10 to 12 servings."]

594

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/3 cups sugar, 1 1/3 cups water, 1 1/3 cups finely grated carrots, 1 cup raisins, washed and drained, and more.

Yes, Sheep Wagon Cake (Carrot Cake) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sheep Wagon Cake (Carrot Cake)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions