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I make this cake often for a restaurant to sell for dessert and everyone says it's the best carrot cake ever. I alter the recipe slightly by adding 1t of baking Powder and 1t of baking Soda. I cut the amount of salt in half. I skip the raisins and add 1c shredded coconut. I don't drain the pineapple juice out either. I add an extra tsp of cinnamon and 1/4 tsp nutmeg! It's the secret wow factor ;) enjoy!

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Chef Emily Bird November 24, 2013

The best carrot cake! I did change the recipe slighty to save on some calories and fat. I kind of followed the advice of reviewers on Footv.com and used 1 1/2 cups sugar, 1/2 cup oil and 1 drained 14 oz can pears mashed into sauce in place of all the oil, 4 large eggs, 1/2 tsp nutmeg, toasted pecans, and 1/2 cup canned crushed pineapple. For the frosting I used 6 oz full fat and 6 oz low fat cream cheese, a 1/2 stick butter, and all the sugar for the frosting. That made the perfect amount of frosting without wasting any. My dad, who is a stickler for full fat stuff, didn't even notice and really enjoyed the cake. Thanks for posting! I forgot to add that the cake is best eaten the next day. The longer it sits the moister it gets. I left it in the counter. It's still so terrific after 4 days!

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Kiko July 21, 2009
Carrot and Pineapple Cake - Ina Garten