*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
OMG! This is the best carrot cake ever! I used pineapple tidbits out of crushed. I left during the baking of this cake and did not inform my daughter of the previous reviews that said it may take longer. Anyway she took it out when it beeped. It was nearly raw! LMAO! I put it back in when I got home and it continued to cook beautifully! Thumbs up to the chef!
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
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.