As a youngster I can remember waiting for grandmother to pull this cake out of the oven. Boy did it ever smell as good as it tastes. Enjoy!!

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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 (190 degrees C). Grease and flour a 9x13 inch pan.

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  • In a medium bowl, stir together the eggs, sugar, carrots, vanilla and oil. Combine the flour, baking soda, cinnamon and salt, stir into the carrot mixture. Fold in the pineapple, nuts and raisins. Pour into the prepared pan.

  • Bake for 45 to 50 minutes in the preheated oven, until cake springs back when lightly touched. When cool, frost with cream cheese frosting.

Nutrition Facts

296 calories; protein 3.2g 6% DV; carbohydrates 32.5g 11% DV; fat 17.9g 28% DV; cholesterol 31mg 10% DV; sodium 219.8mg 9% DV. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/11/2003
Forget all the other carrot cake recipes -- this is absolutely THE BEST !! Have made this cake at least 20 times in the past year and everyone has raved about it. Make it for birthdays at work (at least once a month) and recently for two baby showers. Everyone thought it was bakery-made. Was just asked to make it for a home wedding reception too (increased the recipe to 48 servings). Couldn't be easier because of the carrot baby food -- no more shredding carrots. What makes it even better is the frosting. Used a combination of whipped cream and cream cheese (look in the frosting recipe section), and its not as heavy as cream cheese alone and it decorates and freezes well too. If you had 10 stars, I'd give it 20!!! Read More
(46)

Most helpful critical review

Rating: 1 stars
08/29/2002
When I was a small child my grandmother taught my sister and I this same recipand we have been useing it ever sence.I am now 34 and teaching my girls the sameone.Hope everyone enjoys it! Paula Figueroa Lorain Ohio Read More
(10)
32 Ratings
  • 5 star values: 25
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/11/2003
Forget all the other carrot cake recipes -- this is absolutely THE BEST !! Have made this cake at least 20 times in the past year and everyone has raved about it. Make it for birthdays at work (at least once a month) and recently for two baby showers. Everyone thought it was bakery-made. Was just asked to make it for a home wedding reception too (increased the recipe to 48 servings). Couldn't be easier because of the carrot baby food -- no more shredding carrots. What makes it even better is the frosting. Used a combination of whipped cream and cream cheese (look in the frosting recipe section), and its not as heavy as cream cheese alone and it decorates and freezes well too. If you had 10 stars, I'd give it 20!!! Read More
(46)
Rating: 5 stars
11/25/2006
Fantastic recipe - I couldn't stop eating it. Admittedly I made a number of changes: - Replaced half the flour with whole wheat (nutty flavor and better texture) - Made my own mashed carrots by boiling carrots and blending the pieces - Added some fresh nonmashed uncooked carrots - adds a LOT to the flavor - Replaced about half of the oil with applesauce (homemade I just peeled and blended some apples) - Used fresh pineapple (or I would suggest get the canned pineapple rings and cut them up yourself - it was really nice to have small chunks of pineapple to bite into - Jumbo raisins from Trader Joe's - absolutely FABULOUS to bite into! - I also added a bit of nutmeg and ginger to balance the cinnamon Read More
(24)
Rating: 5 stars
01/19/2004
When I made this cake I put in all the ingredients in a bowl mix it all together. I first tasted the mix from the bowl as I have sense I was a kid and let me tell you it was the best thing I have ever tasted. I greased my pan put the mix in and baked it. When it came out it was even better moist and rich I njoy the carrot baby food taste in the cake it made the whole cake so delouses I have never had a carrot cake made with baby food. Again it very good and out of this world my Compliments. Read More
(15)
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Rating: 5 stars
10/21/2003
Excellent cake. Truthfully I only tried this recipe because I was curious that the rating for it was only one star but the review that went with the rating seemed very complimentary - thus piqued I took the recipe to the proof - my three teen age sons - and it passed with flying colors! Read More
(12)
Rating: 1 stars
08/29/2002
When I was a small child my grandmother taught my sister and I this same recipand we have been useing it ever sence.I am now 34 and teaching my girls the sameone.Hope everyone enjoys it! Paula Figueroa Lorain Ohio Read More
(10)
Rating: 5 stars
02/04/2008
IT IS THE BEST CARROT CAKE.YOU ONLY HAVE TO FOLLOW DE RECIPIE Read More
(9)
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Rating: 5 stars
01/20/2009
A very different spin on the old stand by carrot cake. Nice touch with the pineapple! UPDATE: I took this recipe and minus the pineapple nuts raisins. Cut it by a serving of 18 and put in a jelly roll pan. Made a carrot cake roll with my fav cream cheese frostings. Read More
(8)
Rating: 5 stars
08/29/2002
This is by far the easiest carrot cake recipie I've ever found -- and delicious! I made it for my wedding cake! Read More
(6)
Rating: 5 stars
11/21/2003
This cake was an hit at my house. The cake was so moist and had great flavor. I also tried it with the whipped cream chesse frosting. My husband was making fun of the baby food but when he tasted it he said that he did not care what it had in it I had to make it again. Both of my sons came back for seconds and they just loved it. This is a must keep recipe for me!!! Read More
(6)