Prep 20 mins
Cook 30 mins
This recipe was shared with our family by a family friend who lived in the next stairwell over while attending BYU. I love the fact that it's a moist carrot cake and full of flavor.
- Preheat oven to 350 degrees.
- Combine dry ingredients.
- Add other ingredients.
- Put in 9 x 13 cake pan or a little larger. (The cake pan will be very full.) Bake 30-40 minutes.
- Frost with cream cheese frosting.
This is one of the most moist carrot cakes I have made. My son went as far as to say it was the best he had ever tasted. Whilst I would not go that far this is extremely good. I took it to a family gathering and there was not one person who did not make some sort of great remark about it. Everything from the flavour, to how moist it was, to asking for the recipe. This has gone straight into my repeat recipes and my family have put in there requests for it to be made again soon. I also loved how quick and easy this was to make, with the only time consuming part being the grating of the carrots. Just a note, also to say, I drained the pineapple like Mischka had said in her review. Great recipe chef on the coast!!!
I took this to work and we all really liked it. The pineapple is what attracted me to this carrot cake and it proved a point of difference to other carrot cakes. I didn't have the right sized tin and due to this my cake took 1 hour 45 minutes to bake. While the volume of the tins were the same my square tin made a thicker cake which is why the centre just would not cook. When I make it again I will either borrow a lamington pan (which I am guessing is the same size) or make 2 smaller bar cakes. Also, a note for others, I drained the pineapple as the mixture was wet enough without the juice. Made for Aussie Swap #18.