A heavenly, homespun dessert perfect for a party or just simply for the family!

Recipe Summary

Servings:
12
Yield:
1 - 10 inch Bundt pan
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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 350 degrees F (175 degrees C). Coat Bundt pan with vegetable oil spray. Flour pan and tap out excess flour.

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  • In a medium bowl, sift together flour, salt, soda and pumpkin pie spice. Set aside. In a separate bowl, combine coconut, walnuts and raisins. Set aside.

  • Grate carrots (to make 3 cups). Set aside.

  • In a large bowl, combine sugar, pineapple with juice, oil and applesauce. Beat on high speed for 3 minutes. Beat in eggs one at a time. Add vanilla and carrots.

  • Add flour mixture and beat on low speed until combined. Add coconut, walnuts and raisins and combine.

  • Put batter into 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes, or until toothpick inserted into center of cake comes out clean. Cool in pan on wire rack. Invert onto serving plate. Frost, and refrigerate one hour.

  • To make the frosting: In a large bowl, combine cream cheese, butter, confectioners sugar, orange zest and juice. Beat until smooth.

Nutrition Facts

639 calories; protein 8.3g; carbohydrates 88.3g; fat 29.4g; cholesterol 90.2mg; sodium 519.8mg. Full Nutrition
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Reviews (49)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/08/2007
Very good! I omitted the orange in the frosting and substituted 2 tsp. vanilla extract. It worked great. One thing I would change though. Instead of calling for "1 pound of carrots" I would just put "3 cups grated carrots" instead. I like to simplify whenever possible. Read More
(46)

Most helpful critical review

Rating: 3 stars
01/06/2004
Just an average carrot cake the icing was much better than average. One of my 4 yr. olds liked it and the other didn't. Read More
(9)
53 Ratings
  • 5 star values: 42
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
11/08/2007
Very good! I omitted the orange in the frosting and substituted 2 tsp. vanilla extract. It worked great. One thing I would change though. Instead of calling for "1 pound of carrots" I would just put "3 cups grated carrots" instead. I like to simplify whenever possible. Read More
(46)
Rating: 5 stars
03/08/2004
We thought this cake was fabulous. I made these alterations: I used two cups all purpose flour and one cup whole wheat flour and this seemed to make the cake more dense--something I really liked. Also I used low-fat cream cheese for the icing. Since this made the icing rather thin I refrigerated the cake after frosting it and it was fine. Read More
(33)
Rating: 5 stars
04/14/2009
I'm stingy with 5 star ratings but this cake deserves it! I made the batter exactly as listed except for the pumpkin pie spice. Didn't have any and based off of a recipe for pumpkin pie spice on this site (seriously!) I mixed into a small container 3/4 tsp each of ginger cloves nutmeg and about 2 tsp cinnamon. Mixed together and it was just about perfect for 1.5 tbl of pumpkin pie spice. PLEASE NOTE I baked this carrot cake in TWO 9" WILTON ROUND PANS not a Bundt pan. If you choose to do this too the baking time will be approximately 30 minutes. ALSO NOTE that there is too much batter for two standard 9" pans. I placed 3 cups of batter into each pan spread evenly and it was about 3/4 full. It turned out to be the perfect amount as the cake doesn't rise much. There was enough batter left over for 4 cupcakes which I baked for about 20-22 minutes. Before baking in the pans and the paper cup liners I sprayed with cooking spray but didn't bother with flouring. I had no problems getting my cakes out of the pans after they had cooled on racks. I had my doubts over the coconut and pineapple in carrot cake but I couldn't even taste the pineapple and the coconut seemed to give it that decadent bakery flavor. This was a dense cake moist and just delish. It could definitely pass for a professional bakery cake. I paired it with the cream cheese frosting II from this site. I made this on Saturday for Easter dinner. Not sure if making it a day before helped i Read More
(27)
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Rating: 5 stars
01/06/2004
This is one of the best carrot cake recipes I've ever tried. I think this will be my "usual" recipe from now on. Read More
(16)
Rating: 4 stars
01/06/2004
I loved the combination of the walnuts raisins pineapple and coconut. However I thought that the cake itself was a little dry and not sweet enough for my liking. All in all it was a good cake. Read More
(15)
Rating: 5 stars
11/21/2007
Yum! I made this recipe for Thanksgiving at the in-laws. I made a few substitutions based on what I like. Such as pumpkin for applesauce and pecans for walnuts. It turned out great! Very moist. I have to admit I like it better with butter than frosting but I made the Cream Cheese Frosting II (half the sugar) and so far everyone loves it. Read More
(14)
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Rating: 5 stars
05/09/2006
The icing really was the best part!! The orange was so refreshing. Read More
(12)
Rating: 5 stars
10/01/2007
I brought this cake to my family reunion and got a ton of compliments! I didn't have any raisins so I left those out and I used peach-mango applesauce because that's what I had. I also used Pilsbury Cream Cheese icing because I was afraid I'd screw up the icing. It was so very moist. Probably the best carrot cake I've ever had. My grandmother is a baker and was saying that this should be my specialty! My husbands family reunion is next week-end and I'll be makeing this again. Read More
(11)
Rating: 3 stars
01/06/2004
Just an average carrot cake the icing was much better than average. One of my 4 yr. olds liked it and the other didn't. Read More
(9)
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