This delicious carrot cake cream cheese icing is a favourite family recipe of Harold and Joan Walker, egg farmers in Mt. Brydges, Ontario.
I made this cake for my grandson's 14th Birthday. He said it was the best carrot cake he ever had. My daughter is a fabulous baker and my son in law was a chef. So my grandson gets the best of the best! The whole family liked it and each of us had two pieces! It was very moist and so delicious. I think the pineapple made the cake better. I was a little afraid to take it out of the Bundt pan but I used a plastic knife around the edges and also set the pan on a towel in a couple inches of boiling water before taking it out of the pan. I had read this on a different site and it came out of the pan almost perfect. There was one small area that stuck on the side. But once I frosted it, it wasn't noticeable . Besides it tasted so good. I will make this again.
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The cake tastes great. I wouldn’t make it in a bundt pan again as it was too moist and didnt come out of the pan easily. I had greased and floured the pan. The cake was very moist.
Read MoreI made this cake for my grandson's 14th Birthday. He said it was the best carrot cake he ever had. My daughter is a fabulous baker and my son in law was a chef. So my grandson gets the best of the best! The whole family liked it and each of us had two pieces! It was very moist and so delicious. I think the pineapple made the cake better. I was a little afraid to take it out of the Bundt pan but I used a plastic knife around the edges and also set the pan on a towel in a couple inches of boiling water before taking it out of the pan. I had read this on a different site and it came out of the pan almost perfect. There was one small area that stuck on the side. But once I frosted it, it wasn't noticeable . Besides it tasted so good. I will make this again.
Absolutely fabulous; I would recommend using only 1 cup of oil. When making a bundt cake make sure you grease the bottom and flour the pan correctly in order for it not to stick. I use Crisco shortening and whole wheat flour instead of white. The pineapple was definitely a nice touch!
I made this for Father's Day & it is now our new "favorite cake"! Everyone else loved it too. I was looking for a carrot cake recipe that had (in addition to carrots) raisins, nuts and pineapple. I chose this one as I was also looking for one made in a bundt pan. I didn't want to mess around with layers. This cake was perfect. So moist! I will definitely make this again and again!
Great cake! Only used one cup of oil and it was very moist. Also used gluten free flour and it came out perfect.
Always get lots of compliments when I make this! It's a family favourite! Just finished making it for my grandson's 4th birthday since it's his fav.
Great recipe, made the cake using all ingredients proposed. For the icing I chose to use a ready made vanilla icing that I melted slightly in the microwave and then poured over the top of the cake with a few colored sprinkles and chocolate Easter Eggs for decoration.
The cake tastes great. I wouldn’t make it in a bundt pan again as it was too moist and didnt come out of the pan easily. I had greased and floured the pan. The cake was very moist.
I made this for my husband’s birthday because he loves carrot cake. This recipe is so yummy! Husband said it’s better than any carrot cake he has had before! This recipe is a keeper for sure!!
I made it for a potluck. Received numerous compliments! Will make it again. I did not make any changes.
I substituted dried cranberries for the raisins, just because I happened to have them on hand, and I thinned the icing with some of the leftover pineapple juice. I should have thinned it a bit more, but it turned out very tasty!
I used gluten free all purpose flour and it came out very moist and no one noticed it was gluten free.
