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Rating: 4.78 stars
675 Ratings
  • 5 star values: 568
  • 4 star values: 81
  • 3 star values: 13
  • 2 star values: 8
  • 1 star values: 5

The carrots and pineapple work together to keep this cake moist and wholesome.

Recipe Summary

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
24
Yield:
1 - 9x13 inch pan
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

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  • 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. Stir in carrots, coconut, walnuts and pineapple.

  • Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.

  • To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

Nutrition Facts

329 calories; protein 3.6g; carbohydrates 37.6g; fat 19.1g; cholesterol 38.6mg; sodium 287.7mg. Full Nutrition
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Reviews (532)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/16/2007
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
(475)

Most helpful critical review

Rating: 3 stars
03/18/2014
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. Read More
(23)
675 Ratings
  • 5 star values: 568
  • 4 star values: 81
  • 3 star values: 13
  • 2 star values: 8
  • 1 star values: 5
Rating: 5 stars
02/15/2007
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
(475)
Rating: 5 stars
12/10/2003
This cake is absolutely delicious and the best carrot cake recipe I have ever tried. The icing really makes it. Tip - make sure you stir in the ingredients by hand as suggested. Do not use an electric mixer or the cake will really sink (I learned the hard way). This cake is also great as a bundt cake - make sure you grease the pan thoroughly. Read More
(335)
Rating: 5 stars
10/13/2005
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. Read More
(216)
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Rating: 5 stars
08/21/2004
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. Read More
(129)
Rating: 5 stars
06/21/2003
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! Read More
(116)
Rating: 4 stars
11/07/2003
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! Read More
(80)
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Rating: 5 stars
08/10/2005
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!!!!!!!! Read More
(67)
Rating: 5 stars
06/28/2003
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!! Read More
(56)
Rating: 5 stars
08/29/2004
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. Read More
(51)
Rating: 3 stars
03/18/2014
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. Read More
(23)