This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

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  • In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.

  • Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

568.5 calories; 5.9 g protein; 59.4 g carbohydrates; 62 mg cholesterol; 470.2 mg sodium. Full Nutrition

Reviews (325)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/18/2007
Excellent but the printed recipe is a little too moist. I made it to a T the first time, and the cake was good but a bit oily. The 2nd time, as suggested by others, I did 2/3 cup each of oil and applesauce, and it was so moist and wet, like a pudiing cake. The pineapple adds a lot of moisture, so decreasing the oil is ok. So ever since, I've used 1/2 cup oil, 1/2 cup applesauce. Whatever you decide to use (oil, applesauce)just decrease the overall amount to 1 cup. I bake it at 350 degrees (instead of 325) in two 9" cake pans for exactly 30 min. Turned out perfect. I use ALL light brown sugar. Drain/squeeze out all of the pineapple juice before adding to the batter. (8 oz. pineapple = 1 cup) Will definitely make again. Super moist! (4 star original recipe, 5 star with very slight change) Will be my master recipe. Use Cream Cheese Frosting II for a layer cake. If you like heavy frosting, you might need to use 3 packages of cream cheese. Read More
(639)

Most helpful critical review

Rating: 3 stars
07/15/2010
This was a good basic recipe. I like many others here don't care to use so much oil so i used 1/2 cup oil and 1/2 cup of apple butter. I reduced the sugar to 1-1/2 cups and omitted the walnuts and coconut from the cupcake. I made a coconut flavored cream cheese frosting and toasted some unsweetened coconut to decorate. Read More
(24)
381 Ratings
  • 5 star values: 293
  • 4 star values: 63
  • 3 star values: 13
  • 2 star values: 8
  • 1 star values: 4
Rating: 4 stars
04/18/2007
Excellent but the printed recipe is a little too moist. I made it to a T the first time, and the cake was good but a bit oily. The 2nd time, as suggested by others, I did 2/3 cup each of oil and applesauce, and it was so moist and wet, like a pudiing cake. The pineapple adds a lot of moisture, so decreasing the oil is ok. So ever since, I've used 1/2 cup oil, 1/2 cup applesauce. Whatever you decide to use (oil, applesauce)just decrease the overall amount to 1 cup. I bake it at 350 degrees (instead of 325) in two 9" cake pans for exactly 30 min. Turned out perfect. I use ALL light brown sugar. Drain/squeeze out all of the pineapple juice before adding to the batter. (8 oz. pineapple = 1 cup) Will definitely make again. Super moist! (4 star original recipe, 5 star with very slight change) Will be my master recipe. Use Cream Cheese Frosting II for a layer cake. If you like heavy frosting, you might need to use 3 packages of cream cheese. Read More
(639)
Rating: 5 stars
12/26/2006
THIS IS AWESOME RECIPE FOR CARROT CAKE, THE BEST I'VE EVER MADE, BUT I HAVE TO SAY THAT PUTTING IN THAT MUCH OIL IS NOT NECESSARY. INSTEAD I CUT THE OIL IN HALF AND ONLY USED 3/4 C. AND THEN ADDED 3/4 C. OF UNSWEETENED APPLESAUCE. CAKE TURNED OUT MORE FLAVORFUL AND MOIST BESIDES LOSING ALL THOSE CALORIES AND FAT. WILL DEFINATELY MAKE AGAIN. HOPE THIS HELPS. Read More
(376)
Rating: 5 stars
06/02/2004
I have made the cake so many times since I found it. My family loves it. My boyfriend takes it to work on the construction site and the guys just love it. I can never have enough in the house. It is so good you don't even have to use the cream cheese topping. I think the next time I make it, I will cut the oil back by 1/4 cup to see how it comes out. Even though this recipe is excellent, I do find a bit oily. Read More
(155)
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Rating: 5 stars
11/03/2003
This Carrot Cake is the Best I have ever eaten. my husband likes spice cake so I added 1/2 teaspoon of cloves and 1/2 allspice I also added 1 cup rasins because I had them on hand but would be just as good without them. When my hasband ate a piece of this cake he says " WOW this is the beat cake you have made in 45 years " That says alot for this recipe as over the years I have baked alot of desserts. Allrecipes.com is the best site for recipes. Thanks for the Moist Carrot Cake Recipe Read More
(88)
Rating: 5 stars
10/27/2003
This is a very good recipe for carrot cake. I was looking for one that included pineapples coconut and nuts. I used pecans because I have them readily available. The only modification that was made was that I added 1 tsp. of vanilla to the cake batter. The cake was very moist and I made a cream cheese frosting for it that consists of 4 oz. of cream cheese 2 tbsp. butter 1 tbsp. of milk 1 tsp. vanilla and 2 cups of confectioner's sugar. Make sure that the cream cheese and butter are soft when mixing. I got rave reviews from everyone for this cake and I will definately make it again. Read More
(80)
Rating: 5 stars
02/16/2007
This cake was delicious. I used 3/4 cup of oil & 3/4 cup of applesauce and cut the sugar to 1 1/2 cup to cut down on calories. It was very moist and will make again. Read More
(72)
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Rating: 4 stars
10/28/2006
this recipe was really good but, it was a little too oily for me. i think next time i'll put 1 c of oil instead of 1 1/2c. it did take longer to bake as said by other reviews. i baked mine for 15 min. longer. Read More
(37)
Rating: 5 stars
10/08/2005
I have made this cake twice now and due to make it again. I have received such wonderful compliments I can only recommend for all carrot cake lovers to try this recipe out it is easy to make and will be such a hit with all friends and family alike. Read More
(28)
Rating: 5 stars
03/03/2012
I have to say that everyone that I have made this for absolutely loves it!! It is easily the BEST carrot cake I have ever had!! Read More
(25)
Rating: 3 stars
07/15/2010
This was a good basic recipe. I like many others here don't care to use so much oil so i used 1/2 cup oil and 1/2 cup of apple butter. I reduced the sugar to 1-1/2 cups and omitted the walnuts and coconut from the cupcake. I made a coconut flavored cream cheese frosting and toasted some unsweetened coconut to decorate. Read More
(24)