Carrot Pineapple Cake I
The carrots and pineapple work together to keep this cake moist and wholesome.
The carrots and pineapple work together to keep this cake moist and wholesome.
Understand that my baking skills are extremely limited. On the other hand, after having a piece of this carrot cake, nobody can tell! I did read these reviews closely, at least until the general techniques that make this good recipe even better began to become apparent. I added 1/2 teaspoon each of nutmeg and allspice to the dry ingredients, substituted 1/2 cup of apple sauce for 1/2 cup of the oil, and added 1 cup of golden raisins to the batter. I also doubled the frosting, and had plenty to frost the cake plus a little left over. Then, since I'm baking at an altitude of 8,000-feet, I increased the flour to 2-1/4 cups, decreased the baking powder to 1-1/2 teaspoons, decreased the sugar to 1-1/2 cups, increased the baking temperature to 375F and decreased the cooking time to 40 minutes. I made 2-9" rounds (parchment/grease/floured, of course) and they came out perfectly. Guess I better start a cake section in my home recipe book, because this one will be made a few times a year! Thanks, Linda! And thanks to all those real bakers who take the time and effort to make such great suggestions for us neophytes!Read More
Understand that my baking skills are extremely limited. On the other hand, after having a piece of this carrot cake, nobody can tell! I did read these reviews closely, at least until the general techniques that make this good recipe even better began to become apparent. I added 1/2 teaspoon each of nutmeg and allspice to the dry ingredients, substituted 1/2 cup of apple sauce for 1/2 cup of the oil, and added 1 cup of golden raisins to the batter. I also doubled the frosting, and had plenty to frost the cake plus a little left over. Then, since I'm baking at an altitude of 8,000-feet, I increased the flour to 2-1/4 cups, decreased the baking powder to 1-1/2 teaspoons, decreased the sugar to 1-1/2 cups, increased the baking temperature to 375F and decreased the cooking time to 40 minutes. I made 2-9" rounds (parchment/grease/floured, of course) and they came out perfectly. Guess I better start a cake section in my home recipe book, because this one will be made a few times a year! Thanks, Linda! And thanks to all those real bakers who take the time and effort to make such great suggestions for us neophytes!
A definite "keeper" - moist, delicious and not too sweet. I substituted applesauce for half of the oil and added yellow raisins. The cake, and frosting, were perfect.
I tried this recipe but substituted half the oil with low-fat buttermilk, added another cup of shredded carrots, and doubled the cream cheese frosting. It didn't sink (mixed with wooden spoon) and the cake received rave reviews. Hubby gets his carrot cake fix often at boutiques and bakeries but swears this is the best. Next time I will delete the coconut and switch the eggs with egg substitute. Might even try non-fat cream cheese. This is the best carrot cake I have tried.
Wonderful recipe! I didn't have coconut so I omitted that and I wanted to cut down on the oil--so I substituted 2/3 cup applesauce and used only 1/3 cup oil. It turned out great! Next time I make it, I'd like to use an egg substitute for 2 of the 3 whole eggs to lower the fat even more and reduce the cholesterol. Will definitely make this cake again!
Delicious and SO MOIST! I made it for a birthday, so I decided to bake 2 8" layers. It was so moist that it cracked while I was icing it. I would definetly make it in the suggested 9x13 pan next time. So, so tasty!
this is the best carrot cake recipie/cake i have ever tasted,what ever negative ratings you might see can only mean the cake was not done right.love it thank you Linda!!!!!!!!
Absolutely scrumptious!! I made this for my Easter dinner, and it was a big hit--even with the kids. I did leave out the coconut, only because some do not prefer that, and I did increase the amount of carrots to 3 cups. Thanks for a great recipe!!
This was an excellent moist cake. I reduced the oil by a 1/4 cup and added a jar of carrot baby food. It was fabulous. Extremely moist. I frosted it with the whipped cream cream cheese frosting and it was perfect. My husband woke up and headed straight for the last piece for breakfast.
This is THE best carrot cake recipe I have ever made, and the only one I will use. I make it healthier by subbing applesauce for all of the oil and then I don't drain the crushed pineapple (add it juice and all). I use 2 tsp vanilla and leave out the coconut. I originally got this recipe from another site, but was glad to find it on allrecipes! I make it into two 9" round layers and double the frosting (to fill, cover, and decorate the cake). This is a MUST try!
This was a lot easier to make than I thought it would be. I got praise from everyone that tried it. They all said it was the best carrot cake they had ever had. Of course now everyone keeps bugging me to make it again. It was a hit!
This is the best carrot cake I have ever made. Every time I take this cake to a gathering, everyone requests the recipe. I did a fundraiser for the American Cancer Society "Relay for Life" and took orders foar this cake. I made 14 cakes on one weekend and have people wanting me to make more. I will be making 3 more tonight. I did not change a thing on this recipe and it was perfect. Thanks for a great recipe.
This cake was made with only one modification: 1/4 cup less sugar. It was notably less sweet, and very good. I baked it in two 9" rounds for about 40 mins, it was actually a light, airy and quite good. Double the frosting recipe for ample quantity to cover the cake - and add a teaspoon of vanilla to the recipe.
I give this four stars instead of five not because it didn't taste good - it was great - but because I modified the recipe. I made two 9 inch rounds, stacked them with a layer of fruit preserves in between, and frosted the whole thing with cream cheese frosting. I also tweaked the recipe to make it a little lighter - 1/4 cup oil + 3/4 cup unsweetened applesauce, 1 1/4 cup sugar instead of 1 3/4 cup, and I used fat-free cream cheese and only 1 cup of powdered sugar for the frosting. I also substituted a cup of golden raisins for the coconut because my husband doesn't like coconut. Ok, so it's still not health food - but those modifications cut quite a few calories, and no one who tried it even noticed the difference!
I modified this recipe by substituting 1/2 cp. of oil for 1/2 cp. lowfat buttermilk. I also added an extra teaspoon of baking powder. The results were just as tasty.
This cake came out perfect - very moist. I used 1/2 cup of applesauce in place of half of the oil, and it came out great! I will definitely be making this again.
This was the BEST carrot cake I've ever made. I took it to a potluck and everyone loved it and asked for the recipe. I mostly followed the recipe except that I added 1 cup raisens, 1/2 tsp. nutmeg, and substituted half the oil with applesauce. I also cut down the sugar to 1.25 cups. *if you want to make a layer cake*: the frosting isn't enough, I would double it next time. I ran out of frosting and ended up covering the top and sides of the cake with cool whip. Still very good!
This is fabulous. I changed a few things but am certain it would be just as tasty as written. (a) 1 cup white sugar and 3/4 cup brown. (b) 1/3 cup appliesauce and 2/3 cup oil. (c) 3 cups shredded carrots. (d) 20 oz can pineapple drained well. (e) sprinkled chopped pecans on top after frosting, rather than putting nuts in the cake -- just because I forgot to put them in, but I think this is how I will do it from now on. (f) Baked in two round tins for a two layer cake rather than a 9 x 13. Reduced baking time by about 10 minutes (but do the toothpick test). This one is a keeper.
Wow !!! I made this cake for friends of ours and it was a big hit ! I loved it and I can't wait to make it again .I think next time I will make a larger batch of icing because everyone wanted a bit more on there piece . *~*Thank you so much for this awesome recipie.It's a do over for sure *~*
Excellent Recipe! Great for bake sales and potlucks....or anytime! I followed the recipe for the cake but changed the frosting. I do not like the sickening sweet typical cream cheese frosting, it over powers a good cake. I made it this way and had a lighter version of the frosting: 1 - 8oz cream cheese, 1/4 cup butter, creamed. Add 1/2 cup powdered sugar, 1 tsp vanilla. Cream. Add 2 Tbl. milk to make it creamy and light and up to another 1/2 cup powdered sugar to a desired consistancy and sweetness. To finish, I added 1 tsp. orange zest for a surprise element that is very complimentary!! YUM!
Very good carrot cake. I only added 3/4 cup of sugar knowing I would frost the cake with a sweet cream cheese frosting. I also did not drain the pineapple. the cake came out nice and moist but not too moist.
Loved this recipe! I altered it for less fat and sugar but substituting 1/4 cup oil and 1/2 cup applesauce instead of one ENTIRE cup of oil...(ick). I also substituted Splenda by using 1/2 cup sugar and 1 cup Splenda instead of the 1 3/4 cups sugar. Last thing I modified was to add about 1/2 cup of grated zucchini. I baked it in a bundt pan for the same amount of time and then iced it with a cream cheese, butter, xxx sugar recipe,,,topped with dried cranberries. Its a beautiful Holiday cake!!
Excellent, and fortunately hard to mess up, since I messed with it a bit-- nothing too grave. We didn't have coconut, AND "the boy" doesn't care for it, so I added another cup of carrots in place of the coconut. 3 cups of carrots is roughly a full pound of carrots, FYI, if you buy them in the smaller 1 1b bags. I shredded with my KA slicer attachment, but probably should have used a smaller grater than the one I did; I had pretty sizable shreds of carrot, and probably would have preferred they "melt" a bit more into the rest of the batter. BUT, my boyfriend raved about it, and I took slices to both of my parents a week and a half later (keeps well in the fridge!), and they both called me later to say it absolutely phenomenal. I threw in some more "baking" spices. Didn't measure, but a few dashes of nutmeg/allspice/ginger. I didn't really notice their flavor, so I guess I could have amped them up-- but the recipe as is didn't need them. I probably went shy on the oil and sugar a little; I always measure the full amount and then toss some of it back into the container so I can feel a little healthier. :P
Made this for a birthday at work. Everyone loved it and it was so easy to make. Like others, I used less oil and added applesauce and raisins. It is a keeper.
I have tried a number of carrot cake recipes over the years and while some were quite good, not one can come close to how perfectly marvelous this one was. I have always tried recipes that included pineapple, as it simply doesn't work without it, but the magic ingredient is the coconut. It adds incredible moisture and shouldn't scare you off if you don't like coconut desserts. It blends in well during baking and my family couldn't believe there was any in it. It was my son's college graduation cake, and everyone fought over the leftovers. It was that good! Thanks, Linda for a wonderful "keeper" in my family.
I followed the recipe exactly except for 2 minor changes, raisins in place of walnuts (realized at the last minute that I didn't have any) and a bit less sugar in the frosting. I really loved the texture (and I can only think it would be even better with the walnuts) but I think it's a little too sweet and it's oily. I made cupcakes instead of a sheet cake and the cupcake liners are totally greasy. If I make this again, I will definitely cut down on the sugar, add the walnuts and use half the oil and add applesauce as others have suggested. FYI, the cupcakes were done between 20-25 min at 350. As for the frosting, I'm not understanding the comments about it being too runny. There aren't any liquid ingredients and so I am wondering if maybe they used melted butter instead of softened butter? The frosting was fine and it's easy to adjust the amount of sugar to suit your taste.
Stick to the ingredients and the amounts listed! If you like very moist carrot cake this is for you. I had to use olive oil and could taste a hint of its aftertaste so recommend using other vegetable oil.
Woah. This cake is AMAZING. I make it with Splenda, whole wheat flour and 1/2 oil/apple sauce and NOBODY believes me when I tell them so. Since I also have someone in the house who wholeheartedly detests cinnamon, I subbed in one teaspoon ground nutmeg, instead. The only other minor adjustment is that I added in vanilla and a dash of lemon juice to the icing to give it a bit more zip.
The best carrot cake ever! I used whole wheat flour and then because it can make the cake dryer I did not drain the can of pineapple juice I just dumped it in there. I added raisons to the cake. Cut the oil by using half cup apple sauce and 1/2 c of oil (I used coconut oil). It was so amazing I have made it a lot of times and it is always a crowd pleaser! You can also add a little of the pineapple juice to the icing (1 tsp or so). I have also made this in a solar oven when I traveled to West africa.
My fiancee's favorite cake is carrot cake, but I have never really liked it till I tried this recipe. The extra tropical flavors make this delicious. I also loved the the cream cheese frosting wasn't too sweet. I made cupcakes with it last july 4th and adjusted the cooking time down a bit. I am going to try making the sheet cake tomorrow for his birthday. He says this is his favorite carrot cake ever.
Delicious and moist. I add between 1/4 and 1/2 cup of raisins. I soak them in the drained pineapple juice for about a half hour, drain them, and add them in with the carrots.
I made this cake as is except for replacing half the oil with applesauce and I used pecans instead of walnuts. This cake is wonderful. Very moist dense cake and the frosting makes this perfect. Thanks for the great recipe that I will share and use often Linda!!
Excellent recipe. I used half wheat flour and half white and added golden raisins. I also reduced sugar to 1 1/4 cups and used half oil and half applesauce. Added nutmeg and allspice as others suggested. I also added 1 tsp vanilla to the cream cheese frosting. Magnificent!
This cake is DEElicious and exactly what you think a great "carrot cake" should taste like!! A real KEEPER!! Thank you for posting!!!
This is the best carrot cake. My recommendation: Don't make any change this recipe it's awesome.
This was my first time baking this, and it was AMAZING! I am a new baker with not much experience, but I still have an instinctive insight for cooking and baking. So, when I didn't have coconut, I chose to leave that out. I was trying to get rid of the carrots in my fridge, so in one cake (I made 3!), I added probably a 1/2 cup more carrots. I think I liked that one better because it was more dense, and held together better. On the other hand, before adding the nuts, pineapple and carrots to one of the cakes, I got tricked into thinking that the batter was too thick/doughy, so I added about 1/2 cup water. This made the cake a lot more moist and spongy. Overall, this cake is literally the best carrot cake I ever made or ate in my entire life. YOU HAVE TO TRY IT! Thanks so much for sharing, Linda. I hope all your dreams come true! :)
This cake was amazing! I served it for Easter this year and it was all everyone could talk about. To this day when my family gets together they mention the carrot pineapple cake. It was moist, fluffy, and had the perfect flavor!
Very good! I wish you could taste the pineapple and coconut more. They do give the cake a nice texture. I left out the nuts and added some vanilla extract to the frosting. I would recommend not draining the pineapple as the batter seemed kind of thick. This recipe is not as good as my usual carrot cake recipe, but still worth making for a change!
This is the BEST carrot cake in the world! If I could I'd give it 10 stars. It should get a 20/10. I have made it 5 times and I am going to make it today for Easter. Look no further for a better carrot cake recipe. I LOVE this and so does everyone else. Thanx for the great recipe! BTW: I omit the walnuts. YUMMY
This was a very tasty carrot cake. Like many others, I added 1/2 teaspoon each of nutmeg and allspice, subbed 1/2 c of applesauce for 1/2 c of oil, and added 1 cup of golden raisins. I also used pecans instead of walnuts (family preference). I baked it in two 8-in rounds and stacked them before icing. The icing was the best! ;)
I added nutmeg and 1 cup of raisins; increased carrot to 3 cups; used 4 oz apple sauce and 1/2 cup veg oil; didn't drain the pineapple. This cake was wonderful; can't go wrong.
This cake is WONDERFUL. It tastes exactly like the bountiful carrot cake that I had at Cracker Barrel Restaurant. I made the cake in two 9" pans and doubled the icing recipe (add more confectioners sugar to the icing or it will be too runny). WHOA...EXCELLENT, EXCELLENT, EXCELLENT! My family loved it.
Great! Very moist. I made it in two round cake pans. I think next time I'll skip the coconut in the cake, just tasted gritty to me.
I really thought I would love this, but it was a big disappointment.
I only made the cream cheese frosting....excellent, but make a double batch.
Our whole family thought it was very moist and they want to eat it again!
I made this just like the recipe said and it turned out perfect.
this was the boom; i likewise substituted 1/2 a.sauce for oil & it came out perfect.... I luvvv allrecipes:) verne~bahamas!!!
LUCIOUS!!!! This is the BEST EVER!! I have made this several times and its always so moist. I use the 9 inch pans and doubled the frosting. Added the confectioners sugar adding more until it is creamy enough and not runny. I must say the only problem I have with this is it disappears to FAST!!! HeHe
I made this cake last weekend for the first time. I followed the recipe almost exactly (only variation is I used store-bought carrot matchsticks, instead of shredding carrots myself), and instead of a 9x13 pan, I made it in two 8x8 pans. One pan I gave to my neighbors, and one I kept for us. OH MY GOSH. This was so, so excellent! This is the only carrot cake recipe I will use in the future. My neighbors were fighting over who got the last piece!!! Thanks much for this posting!
This is a dense, moist cake with lots of flavor. I made this cake exactly as directed and my family loved it! My granddaughter loved it so much that she asked me to make it for her upcoming baby shower! **Note, I recommend not using those little baby carrots as they do not seem to have the same sweet, carrot flavor when used in this type of recipe
I've baked this cake several times, and it always results in a moist and delicious cake. I must note that I've always omitted the cup of shredded coconut and chopped walnuts (my personal preference - I hate walnuts in my cakes and other desserts).
This was an extremely easy cake to make. I first made it for my mother's birthday, as a layer cake. My husband asked me to make one for his co-worker's birthday and I baked it in a bundt pan. I adjusted the baking time accordingly. It is a very forgiving recipe and takes well to ingredient changes (i.e. more crushed pineapple, less oil.) This is definitely a keeper.
This was delicious. I also added 1/2 C. golden raisins and 1/2 C. black raisins soaked in apple juice for 2 hrs. This addition worked out well and contributed to the moisture of this cake. I would definitely make this again.
This is a truly delicious cake. I followed the recipe as written and will do so again the next time I make it. Loved it!
My favorite Carrot cake! I did decrease the oil (I used coconut oil for a little more flavor) and added applesauce. Also added 2 more cups of carrots and used fresh pineapple. I doubled the frosting per other reviews. Perfect amount for the 2 layer cake. It came out wonderful cooking for 20 minutes in 2 round tart pans. Made it for Easter, decorated with chocolate dipped peeps and chocolate eggs and green coconut grass this year and it was a hit!
This carrot cake is the best I've ever had. It's so good that a friend of mine who owns a restaurant makes it to sell to her customers! You have to try it! Mary
Very good! Subbed half of the oil with applesauce. Added white raisins and 1/4 tsp each of nutmeg and allspice
Finally! This is what I have been looking for. I did heed the advice of one of the other reviewers and added half a cup of oil and half a cup of buttermilk. Stirred ingredients just until moist. Baked for exactly 45 minutes. Turned out sublime. Thanks for a great recipe!
The best carrot cake recipe on the planet! I make cupcakes instead of a cake, very moist and delicious. Everyone raves about them! I've made them 6 times now and will follow this recipe for the rest of my life. I'm making batch today. Thank you!!
I made this to take to an Easter dinner and everyone loved it. I made it exactly as the recipe stated, except for swapping in 1/4 c of unsweetened applesauce for 1/4 c of the oil. I think next time, I will even do 1/2c of applesauce to 1/2 c oil. You just don't need all that oil. The frosting was great as well. I had enough to frost 2 8 inch layers. I put the walnuts on the sides like the photo, so the sides could be a bit thinner on the frosting. My husband asked me to make this again for his birthday in a few weeks.
This cake is so delicious and moist. It is the first carrot cake I have ever tried to make. Today I am making it (by request!) for a friends birthday. Thank you for sharing this recipe. I didn't change a thing.
I really expected this cake to be much better based on the reviews. My cake was not very moist...the batter was not the consistancy of a pourable cake batter more that of a brownie batter that must be spread into the pan. The consistancy looked strange to me so I double checked the recipe to be sure there was nothing that I omitted or measured incorrectly. Also, my cake did not sink in the middle like many of the other people commented. I also thought the frosting was a bit runny. Not sure if I would make this again.
Great recipe!! the amounts are perfect, the flavor. thank you!!
I made this for my own birthday yesterday, and it was excellent! I didn't change a thing to the recipe, and today I sent this link to four friends who wanted the recipe. It's perfect exactly as it is!
It's good, but it doesn't have a lot of flavor. It needs something like more cinnamon or something. I covered the cake with foil at one point because the edges seemed to be getting overcooked and the middle was like jello. I finally put the cake on the bottom rack and it did the trick to firm up the middle. The frosting needed a lot more powdered sugar. I don't like the taste of cream cheese so I added a total of 3-1/3 cups of powdered sugar before it didn't taste like cream cheese anymore. My kids loved the frosting and liked the cake! I even put the frosting on my hot cross buns! I may make this again. Was disapointed based on all the rave reviews.
Recipe was excellent! Thanks for the delicious recipe.
This cake was amazing! I made it in a bundt pan and took it to work on Easter. By the end of the night not a crumb was left. One person stated it was the best cake they've ever had and that he could eat it every day for the rest of his life. Perfectly moist and not too sweet. I will never use another carrot cake recipe.
absolutely delicious! my son was hating on it, not liking carrots and thinking the batter looked weird... he was like, "I've never not wanted to lick a spoon with batter on it til now!" but once completed... he asked for 2nds and 3rds... and said it was amazing! :)
This recipe is outstanding! I made 12 cupcakes and a 9x9 cake. I substituted 4 oz. cinnamon applesauce for 1/2 the oil and omitted walnuts. I added 2 tsp. of organic coconut sugar to the frosting, slightly filling the cupcakes and added a sprinkling of coconut sugar over frosting for a perkier presentation. Winning over some of my toughest taste testers!
Excellent! Flowed the recipe, except where I added 1/2 cup of sour cream and 1/2 cup pecans... but that's just preference. This cake vanished very quickly and was "the best carrot cake" my husbands work buddies have ever had! THANK YOU! You made me look awesome :) lol
This was a REALLY good cake and really easy to make. We added about a teaspoon of fresh minced ginger, 1/2 cup more rasins, and 1 exrta egg. Yummy! We will make this aagin soon!
I made this substituting a gluten-free flour mix and made cupcakes without the icing and they were delicious.
Super moist, I actually cut the recipe in half and made a little over a dozen cup cakes, the frosting is delicious and it is the first time I made cream cheese frosting, I added vanilla extract to the frosting along with some rum to add more flavor. It is a delicious and easy recipe which I will be using again!
Made the recipe exact and it is amazing! second time around I tried muffins and baked for 32 min. they were so moist that they were tricky to get out, but I only broke two out of 19 muffins. I did it this way so I could easily share them! Next time I want to try subbing applesauce for the oil and using light cream cheese!
Excellent cake. Moist, tasty, not too spicy, tender crumb and not greasy. Thank you so much. My favorite carrot cake now. Oh, the only thing I would suggest is only bake it for about 38-40 minutes. 45 minutes was a bit too much for my oven.
My husband LOVED this cake. Really good. I do think it would be improved by the addition of some golden raisins, just needed that little extra, and double the frosting. Make sure cake completely cool before frosting, because it is so moist, it will crumble. Yum yum yum, thanks!
Very yummy! The entire family enjoyed this cake. I added about a quarter teaspoon of fresh grated nutmeg and used about 3 cups of powdered sugar in the frosting since I too found it a bit runny. I mixed mine with a whisk and the center didn't sink in at all; the baking time was just right. I will probably make this again but I think I would try to cut down the oil and use some applesauce since I found it a little too oily, but it was still delicious!
Outstanding cake! Everybody loved it
I had to omit the walnuts as I was making this cake for a friend who has nut allergies. Nevertheless, it turned out GREAT. I added about 2 oz. of extra pineapple and about 3 TBSP. of wheat germ to compensate, along with some nutmeg as other reviewers had suggested. Also, I halved the recipe and baked it in a 9 x 9" pan for about 40 minutes. I will certainly make this cake again.
I've been making this cake for years and it's one of the best carrot pineapple cakes ever!!! You rock Linda!!!
This is the best carrot cake recipe! Moist and delicious! The only thing I did different, which was very minor, is I used 3/4 of the vegetable oil instead of the whole cup, otherwise I followed the recipe to the "T". 45 min. baking time was perfect! Thanks so much for sharing!
DELICIOUS. I used fresh pineapple because I had it on hand, and left out the nuts because I didn't have any. Still amazing...thanks for the recipe!
That was one of the best carrot cake we made and tasted. Delicious!!
I made this cake for the first time for Easter. I followed the recipe. Everyone loved it. someone told me it was the best carrot cake she ever had. Also the pineapple and coconut is not chunky; which I enjoy.
This cake is awesome!! The best I've ever had, but I decorated the top with halved strawberries....needless to say, there wasn't any left over :(
Best Carrot cake I've ever had
I never made carrot cake before because I thought it was hard. This recipe is easy--and delicious. I took it to a friend's for dinner and everyone loved it. It was great!
I tried a few times of carrot cake recipe, and I combined my previous recipe with this one and it turned out fantastic! The first batch i did with this recipe, i followed the directions asking you to mix all the dry then make a well in the middle and stir eggs,oil,sugar and vanilla. It turned out so thick and my spatula simply stick to the batter. I had to throw away the first batter. So, i tried the second one. I used 4 eggs, and beat the eggs with electric mixer until slightly foamy first. Then add the sugar gradually with the mixer. And then add all the dry and oil. I did add about 1/4 cup of water to loosen the batter. I omitted the coconut, increased cinnamon to 4 tsp (i like cinnamon), and reduced sugar to 1 1/2 cup. And it surely will be a hit in the house! Not too sweet, not too dense, not too spongy. Would definitely keep this recipe.
Really great recipe, I left out the nuts did not have them and the rest of the recipe I made as written. The cake was moist, tasty and with the cream cheese icing was over the top yummy. Everyone remarked how good it was.
My son's favorite is carrot cake so I made this for his 13th birthday. I am not much of a baker but my parents were coming into town and I wanted to make the cake myself instead of just buying one. This cake was really easy. Everyone loved it. My dad even called me the next day to tell me how good it was. Everyone said it was the best they had ever had!!!
This cake was a hit! Loved it and the frosting was good too! I did not use the coconut or nuts, but kept everything else the same. This is a keeper! Thank you.
This is the first time I make a dessert and the result was amazingly good. The cake is quite moist and the pineapple, surprisingly, doesn't take away the "carroty" feel of the cake. It was an instant hit. There are a lot of comments to double the icing, but I do not recommend this! We ended up having enough icing for 4 cakes!
I followed the recipe to the letter except for the addition of a tablespoon of pineapple extract added to the cake batter. This was a huge hit at the work function I brought the cake to! Will make again!
This was great!! I made it for Mothers Day and everyone loved it. Will definitely be making again!
Delicious! Next time I might omit the walnuts. I only used about 1/2 cup and could have done without them. I also added melted white chocolate and lime juice to the frosting. Was a huge hit at my husbands birthday.
This cake is simply delish. Made this 3 times so far and everyone loves it. Real easy to make it just took me slightly longer then 1 hr and 15 minutes to be done since it took a while for it to cool down so I could spread the frosting. Highly recommend and have your cup of coffee or glass of milk to enjoy with it.
I made this cake for my husband's 60th birthday today, and got rave reviews from everybody! I did as one reviewer suggested, and added 1/2 cup oil and 1/2 cup applesauce, also added a packet of baking raisins. For the frosting, I added more chopped nuts and sprinkled the top with some extra coconut I had. I will DEFINITELY make this one again!
This has to be the best carrot cake I've ever had, and it's really quick and simple to make.