By mandabears on January 11, 2005
Photo by mary winecoff
Photo by mary winecoff
"this is delicious, I started making it with a Duncan Hines carrot cake mix in the 1980's and had to switch to Betty Crocker when Duncan stopped making it. I actually made it for Miss Picky's first birthday and she will be 25 in June. The pineapple and raisins really make it moist and the the chopped pecans add a different texture. Try it with cream cheese frosting."
Serving Size: 1 (1260 g)
Servings Per Recipe: 1
"Made this over the weekend, & it's really a nice, moist & yummy cake...added 3 eggs, turned out perfectly. Next time I'll add some shredded carrots. Great recipe!"
"AWESOME carrot cake!! I followed another's comments and used 3 eggs instead of 4 (I probably should have used 2 - it fell apart a little); I used a 9x13 pan and baked for 40 minutes; and lastly I replaced the raisins with shredded carrots. My family loved it! And they're used to the fancy bakery carrot cakes! Cream cheese frosting - a must. THANK YOU!!!"
"Great recipe! I used milk instead of water and added 1/2 cup shredded carrots. I made a 2 layer cake with 8" pans. For frosting I mixed 1 8oz tub of cool whip and 1 can of cream cheese frosting."
"I made this for my son's second birthday sans nuts, and I added some grated carrots. Our friends just went crazy for this. Fantastic with cream cheese frosting. Wonderful recipe!"
"I also added shredded carrots, and walnuts and raisin. Great!!!!!!!!"
"I made as posted except that I only used 3 eggs, which is enough, and used chopped walnuts instead of pecans. Really tasty cake, moist, enjoyed by everyone!"
"Made this for my father's birthday on New Year's day, he loved it! Incredibly easy and really pretty. Frosted with recipe #68975 . Thanks for sharing!"
"Excellent recipe and very easy to make. I made it in a 13x9 pan and added the Cake Mix Extender (recipe #54269) to make it larger and fluffier. Sliced it in 1/2 horizontally and added a internal row of frosting, and topped it with the top 1/2 of the cake and another top row of frosting. Very good and easy."
"Thanks for this quick carrot cake recipe. I needed to bake a carrot cake for my co-worker's birthday, but I had very little time. I have a reputation as the office cook, so I needed something that didn't seem like I cheated, but I needed it to be quick. This fit the bill. I used shredded coconut instead of the raisins. I baked it in a 13X9 pan and frosted it with a cream cheese frosting."
"This is a great tasting, easy, very moist cake. I made it for DH's birthday, in a 9x13 pan, topped it with canned cream cheese frosting mixed with drained pineapple and warmed in the microwave. It was delicious! I served it at a family reunion, and everyone loved it! "
"This recipe was the BONB!! It was awesome, so moist and delish!! The only thing I did different was add pineapple tidbits and I made cupcakes....YUMMY!! I will be making this again and again!! THANKS!!!! "
"Wow, this cake was really impressive, and really easy. My MIL asked me to make a cake while I was staying with her, but she owns *nothing* necessary for baking. This recipe tasted great and let me save face. I actually made two cakes at once, and baked them in disposable cake pans (eek), 9x13. I used walnuts instead of pecans. Moist, quick, easy, delicious, and you would never guess that it started with a mix."
"So easy! I will never grate carrots again. I made this for a friend who celebrates his birthday on Christmas Eve. He never gets a birthday cake so I made this as a special surprise. Very moist.....I highly recommend."