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    You are in: Home / Recipes / Why-I-Joined-Zaar Carrot Cake Recipe
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    Why-I-Joined-Zaar Carrot Cake

    Why-I-Joined-Zaar Carrot Cake. Photo by SharonChen

    1/61 Photos of Why-I-Joined-Zaar Carrot Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Lennie's Note:

    On October 2, 2001, I discovered the Recipezaar Web site. I immediately joined so I could post a request for a recipe I had lost. In less than an hour, I had a reply: this recipe. Unfortunately, I never posted it into the database -- until now. My mistake. This cake was the reason I joined, and the friendly response I received was the reason I stayed!

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    Ingredients:

    Servings:

    Units: US | Metric

    CAKE

    FROSTING

    Directions:

    1. 1
      Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
    2. 2
      Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth.
    3. 3
      Stir in carrots, coconut, walnuts and pineapple. Pour into 9x13 inch pan and bake for about 45 minutes. Don't panic, the centre will sink a little.
    4. 4
      Allow to cool; when cool, ice the cake. You can certainly use your favourite cream cheese frosting to ice this cake, but the one I've included is highly recommended (I usually leave the cake in the 13x9 pan and just ice the top).
    5. 5
      To make the frosting: Cream the butter and cream cheese until smooth; add the icing sugar and beat until creamy.

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    Ratings & Reviews:

    • on December 02, 2010

      55

      Bye-bye bakery carrot cake, hello homemade! This recipe is amazing as written & we are so happy to have found it!!! We do make a few substitutions: sub whole wheat pastry flour, pare down the sugar to 1 1/4 cups, decrease oil to 1/2 cup & add 1/2 cup applesauce, and add 1/2 cup golden raisins. We prefer to bake this in 2 round cake pans for 30-35 minutes, though it works well as sheetcake & cupcakes alike. This recipe is fabulous as written & provides endless options for those who want to tweak it just so. Thank you for getting me out of the bakery & into the kitchen for outstanding carrot cake!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 12, 2009

      55

      This recipe definitely deserves 5 stars! I made cupcakes instead and took them to work only to receive raving reviews. One lady said it's better than anything she could get store-bought. Some modifications I made after reading previous reviews: 1) applesauce instead of oil, 2) pecans instead of walnuts, 3) decreased to 1 cup of sugar 4) baked 18-20 minutes since I made cupcakes. Also, I let the dried coconut soak for about 15 minutes in boiled water. Then I strained it and added to the batter. That way the coconut is not as dry. Finally, I used a piping tip to swirl the icing on top...they looked absolutely delightful =)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 24, 2010

      55

      Looking for a delicious cake recipe and came across this one. It looked like a carrot cake recipe I had clipped from a magazine many years ago, so I thought I'd check to see how it was different. I discovered it was the same recipe (although the frosting uses only 3 oz. of cream cheese), but noticed the directions were a little more specific for the cake. My recipe says to use sifted flour and then, before adding wet ingredients, says to sift flour, baking soda, baking powder, salt and cinnamon into a large bowl. Thought I would mention it as I think this helps to assure all of the dry ingredients are mixed thoroughly. Additional comment (next day): Another change, I think that makes the directions clearer is to use sifted confectioner's sugar (called Icing sugar in the recipe) and also add 1/2 teaspoon vanilla. It made a nice creamy easy-to-use frosting. I made my cake in two 9-inch round pans (baked for 40 minutes) and had plenty of frosting (using the 8 oz. package of light cream cheese) to frost both layers.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (453)

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    Nutritional Facts for Why-I-Joined-Zaar Carrot Cake

    Serving Size: 1 (183 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 662.0
     
    Calories from Fat 344
    52%
    Total Fat 38.2 g
    58%
    Saturated Fat 11.3 g
    56%
    Cholesterol 77.4 mg
    25%
    Sodium 582.5 mg
    24%
    Total Carbohydrate 76.3 g
    25%
    Dietary Fiber 2.9 g
    11%
    Sugars 56.0 g
    224%
    Protein 6.8 g
    13%

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