Carrot Cake

"The pineapple in this cake makes it wonderfully moist and delicious."
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by melissafaye_13121366 photo by melissafaye_13121366
photo by CountryLady photo by CountryLady
Ready In:
1hr
Ingredients:
16
Yields:
1 9x13 cake
Serves:
12
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ingredients

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directions

  • Mix all cake ingredients together and bake at 350° for 50 minutes in 9x13-inch baking pan.
  • Blend all icing ingredients well and cover cake generously.

Questions & Replies

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Reviews

  1. KristinB
    This is the same recipe as mine!!! It is the absolute BEST!!! Mine does have one difference, though. Mine calls for 3 tsp of cinnamon & 1 tsp cloves. It's fantastic!!! I'm off to the kitchen to bake one now!!!!
     
  2. Ray Ray
    I'm not a huge fan of carrot cake but this is yummy! I diced the carrots up after shredding and chopped walnuts further to give the cake a finer texture. Next time, I will add less sugar to the icing. I love sugar, but it's a little too much.
     
  3. Paulina Testerman
    Great recipe... but substitute the 1 1/2 cups of oil for 1 1/2 cups of unsweetened apple sauce and enjoy the same great taste with 336 grams LESS fat per cake!
     
  4. Recipewrestler
    No doubt about it...this one is really grrrate! I made it according to the instructions, using chopped pecans in the cake. In the South, we traditionally put nuts in the cream cheese frosting, so I used finely chopped pecans there too. I made this for my Mom's 82nd birthday. Everyone was super impressed and Mom said it was the best carrot cake she'd ever eaten. Given 82 years of living, that's saying a bunch!
     
  5. Erica in France
    Yeah It was pretty yummy! I made it about 2 weeks ago and I loved the walnuts in each bite.
     
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Tweaks

  1. jes17545
    For a single layer, 9X9 pan, 3/4 C oil, 2 eggs, 1C sugar, 1 3/4 C flour, 1 C shredded carrots, 2 tsp baking soda, 1 tsp cinnamon and 1 tsp pumpkin pie spice, 15 ozs pineapple (chopped and drained if chunk pineapple), and same amt chopped walnuts and salt. For the icing, change only the amount of powdered sugar. I used MUCH less in my icing. Baking for 30 minutes was perfect.
     
  2. DianaEatingRichly
    REALLY good! Love the moist texture thanks to the pineapple. I subbed applesauce for the oil, and whole wheat flour and coconut sugar. Also added some shredded carrots on top with crushed pecans.
     
  3. Michaelk69
    This was very easy to make and delicious. I followed the recipe exactly except I just used one cup of oil, three tsp of cinnamon, and added a handful of raisins instead of nuts. Oh, and unlike some others, I did drain the crushed pineapple before adding. Otherwise I followed the recipe exactly - but took the cake out of the oven maybe 5 mins early (toothpick came out clean) - didn't even bother with the frosting - was delicious "as is"!
     
  4. Greg: Barrow, Alaska
    Best carrot cake I have made. I did not even use the icing because I made vanilla ice cream instead.
     
  5. eatrealfood
    this is a carrot cake from the top drawer. lovely moist texture offset nicely by the crunchy walnut and pineapple. i halved the recipe since it's just the two of us - and had enough batter to fill a 9" pan + make 6 dainty muffins (which my husband will anyway sneak into his lunchbox). i frosted this using recipe #22932. (12/2/07: Note to self in case I make this again - I made this again using applesauce instead of oil, as suggested by the other reviewers, and the result was more of a pudding than a cake. We had it topped with some whipped cream and I didn't think it would hold up under cream cheese frosting)
     

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