Top Review by Chef Carol Kay
First Jimmy let me say that the taste was great! the reason I only gave 3 stars is because of the way the recipe was written, and wantedmaybe new cooks to have a heads up. It looks like a down home cake, not an upscale restuarant cake. My family loves down home cakes. However, there is a few problems with the recipe itself In step 3 it says to add the oil, but the list of ingredients does not have oil . I added 1/2 cup and it worked out fine. and in your instructions you never mentioned the applesauce. I added this with the rest of my ingredients. Love the texture, lots of different things going on with the walnuts carrots raisins and coconut. I had never thought of using five spice like this and the flavor turned out great. thanks Jim
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon five-spice seasoning
- 3 cups carrots, shredded
- 1 cup walnuts, chopped medium
- 1 (8 ounce) can pineapple, crushed and drained
- 1⁄2 cup coconut, shredded
- 1⁄2 cup raisins
- 1 cup applesauce
- 4 large eggs
- cream cheese frosting (recipe)
Directions See How It's Made
- Grease and lightly flour 2 9x1 1/2-inch round baking pans or grease one 13x9x2-inch baking pan.
- Set pan(s) aside. In a large mixing bowl combine flour, sugar, baking powder, baking soda, and 5 Spice Seasoning.
- Add carrots, oil, eggs, coconut. Beat with electric mixer till combined.
- Add walnuts, and raisins and fold into batter.
- Pour batter into prepared baking pan(s). Bake in a 350~F oven for 30 - 35 minutes for round pans or 35 - 40 minutes for 13x9-inch pan or until a wooden toothpick comes out clean.
- Cool layer cakes on wire racks for 10 minutes.
- Remove from pans.
- Cool thoroughly on wire racks.
- Or, place 13x9-inch can in pan on a wire rack; cool thoroughly.
- Frost with Cream Cheese Frosting.
- Cover and store in refrigerator.