Mom's Pineapple-Carrot Cake

geat recipe. used only 1/2 cup oil and replaced other cup with unsweetened applesauce. fantastic!! moist and delicious

This was very good - it had a tasty, crunchy, crusty exterior and moist interior. The directions didn't specify whether the beating should be done by mixer or hand, so I beat by hand which probably accounted for the homey, coarse texture (which I prefer). I think this cake could be improved by a combination of spices as an earlier reviewer had suggested,and I did cook it an additional 10 minutes - it looked a little jiggley although the knife came out clean. I had half a block of leftover cream cheese in the fridge, so I beat that with the pineapple juice and then added the 10X sugar. I spooned that over the cake and topped with additional walnuts. I took the cake to work for a bake sale, and had several comments on the beautiful appearance of the cake and 2 requests for the recipe. I will definitely make this again, as I love Bundt cakes for their ease of frosting.

I made "Mom's Pineapple-Carrot Cate" for an Easter Sunday dinner that I was invited to. It was moist and delicious--everyone loved it! Only changes I made was adding 1/4 cp. more oil, & also added 1 tsp. ea. nutmeg & allspice & changed 2 1/2tsp. cinnimon to 2 tsp. Instead of Bundt pan I used 9x13 pan. It's definite a 5-star winner!

I had so many problems with this recipe. I have a Pampered Chef spring form bundt pan, that is 10 inches but too small for this recipe. I had to change the cookie sheet under the cake 3 times during cooking. Once the cake was done though it tasted awesome. My husband and step father really enjoyed it. I will reserve some batter for cupcakes next time I use this recipe. Thank you

Excellent recipe. It took at least l hr. 30 min baking. A keeper. Very moist.

I looked and looked for this one recipe. If you like carrot cake you'll LOVE this one!!!

Even though I forgot to put in the pineapple..it was still very moist and delicious. The cake disappeared in a matter of moments. I will make this again.

This is the best cake ever! Try it with almond extract instead of vanilla. This is definetely a new favorite in the family.

I made the cake for a dinner party. It also took me about 40 minutes more to cook it and it did overflow from my bundt pan but it was great! The others at the party also loved it! moist in the middle. easy to make. will do again definitely!

This cake was moist, flavorful, and yummy! I bake it for a community dinner and receive many compliments and requests for the recipe. I added lemon juice and zest to the cream cheese frosting which enhanced the cake even more.

Hands down the best carrot cake I've ever HAD or MADE. It is requested most often and practically inhaled when it hits the plate. I don't care if it overflows a bit. I frequently put the extra into a mini bundt pan or muffin pan. Thanks Doris!

Made this for my wifes birthday per her request. My Dad said it was the best carrot cake he has ever had. I added extra cinnamon and a little nutmeg for good measure. Is super moist, great texture, and very tasty. I will add more pineapple in the future but otherwise was a sure fire hit with everyone at my house from age 4 to age 55!

I'am a chef and i found this recipe to be simple to follow and the results are very good. I made one for a sample for a wedding that i'am catering and the bride liked it very much.

I had to bake this for 60 minutes. I would advise cooling it much longer in the pan, as some of it stuck to the sides when I turned it out. Overall it is a 5 star cake. Delicious. Even the pickiest member of my family loved it. Thanks. I will be making this recipie again.

Awesome and fairly easy. Freezes well. A keeper.

This cake tastes even better the next day. Very moist!! I baked it weeks ago and friends are still asking me for the recipe.

This was really good, took it to family get together for Easter and everyone loved it. I left out coconut (was out) and replaced walnuts with pecans (southern thing), one of the best carrot cakes I've made.

I prepared this cake to take to a sports banquet for my daughter's track team. It was quite a hit! It took a bit longer to bake than the recipe called for, though.

Did not like at all. Will not make again. Came out to oily.

Great cake! Easy to make and excellent results.

Fantastic when shape is changed. Tastes fantastic, to.

this is a no fail carrot cake recipe. Very moist, not too sweet - perfect!

Good carrot cake. It was unbelievably simple to make & very tasty. I used raisins as a substitute to the walnuts (didn't have any in the pantry). The men at work thoroughly enjoyed it, as did my peeps at home (husband & toddler).

it tastes great (apparently; i've never eaten it but have made it for friends), but overflows the bundt pan EVERY TIME. if i didn't get requests, i wouldn't have made it again. for some reason i didn't make a note of the overflow after the first time. i haven't come up with a solution other than to pour some batter into a loaf pan. bottom line: great flavour, but be prepared for the excess.

Fast and easy, my grandkids loved it!!

Everyone loved this recipe, even with my changes listed below:! I used 1 c. whole wheat flour + 2 c all purpose flour. Also used 1 c unsweetened apple sauce + 1/2 c oil Baked in 15x10 pan for 40 minutes. The texture is not oily at all.

Followed all the directions, carefully measured, took it out as directed - what a mess, didn't turn out, just doughy, awful, would never make it again.

I had to cook this baby longer...it overflowed my pan..however the taste made up for it..everyone enjoyed including the kids and myself... these would make great cupcakes too..

Right on! Super!

took much longer to cook than stated, and over flowed the pan. Good taste though.

I've used this version of the carrot cake for many years now, and this is by far the best recipie I've found for it. The only thing I change in my version are the nuts; I'm allergic to walnuts so I substitute with macadamia, pine nuts are also a great option. Excellent cake, moist and very flavorful all on its own. IMO this cake stands on its own without a need for any frosting. Also, this cake ships extreemly well. I sent 2 doz cupcakes to my hubby overseas and they made it to him and his buddies moist and fresh as the day I baked them. They absolutly LOVED it (even though they had to settle with canned icing, yick) and cant wait for a seccond batch. Quick, simple, excellent cake for any occasion or need.

This cake turned out to be delicious! not too moist with a nice crumb and great flavor because of the pineapple and coconut! it was my favorite out of the 3 that I tried on this site : the other two being Carrot cake 3 and Sam's famous carrot cake.

I've made this over and over, it so yummy! The best part for my family is that it's milk/butter free. My little girl is allergic to the whey protein found in dairy products. It's nice to have a cake that she can eat.

Great cake. I cut the white sugar down to 2 cups, used 1/3 cup of the oil with 2/3 cup of applesauce, used only 1 cup of coconut and 8 oz. of crushed pineapple. I also used only 3 eggs. I used 2 cups of shredded carrots. And I added a tablespoon of Allspice. I put honey pecans on top of the cake, but no nuts in it since some family members cannot eat nuts. For the frosting, I mixed 1/2 stick of softened butter, 8 oz. cream cheese together, then added 1 cup of confectioners sugar. Mixed til creamy. Yummy. I will definitely make this cake again. It was great!

This was Easter dessert yesterday and loved by all. It's even better today, so moist!!! The only change I might make would be to cut back on the sugar as it was quite sweet. I made a glaze out of melted cream cheese, confectioners sugar and pineapple juice.

This was dense, moist, and delicious, although be careful that you use the proper sized bundt pan or it takes FOREVER to bake.

I made this for Easter. I made cream cheese frosting that was a bit thin so that it would flow down the sides. Very rich but, good.

This makes exactly 24 cupcakes baked for 35 mins. Very good flavor, texture, and moisture level but next time will cut back on oil to 1 cup as EXTREMELY greasy and cut back on sugar to 2 1/4 cup as it was too sweet to frost. Some changes: Used the large grater (the one to grate cheese), desiccated coconut (not sure whether that is the same as flaked coconut), raw granulated sugar (as we don't buy white sugar) and tidbit pineapple (as I couldn't find crushed pineapple).

My husband loves carrot cake. This was a hit with him.Joyce Ober

In my oven, definitely busted the hour on cooking, but apart from that, delectable. Had no coconut, but that was no problem and I think I might have added a little more carrot than asked and I squeezed out the carrot juice with my hands, grosso-modo.

Great recipe! It's a bit sweet, so maybe less sugar next time and more cinnamon. Made mine into cupcakes! Put cream cheese frosting in the middle :) amazing!!

Great recipe! Just changed a couple things- used applesauce instead of oil, only one cup of sugar and no vanilla. Will definitely be making this again!

Love this recipe! So moist and yummy.

I made this cake and it fell apart when I turned it over to dump out of the pan and it was oily. Was very disappointed! Had a good flavor bug will never make it again!

I usually don't bake from scratch but wanted a carrot cake for Good Friday. This was excellent. It did take longer to bake that called for in the recipe but may have been due to small electric oven at camp. An Eggcellent Easter Cake.

I made this to take out to my mother's for Easter and everyone just love it, I will be making this cake again.