One of my all time favorite cakes, specially when topped with a cream cheese frosting
"I made this for my husbands birthday yesterday and everyone loved it! I omitted the nuts and used pumpkin pie spice in place of the nutmeg. It was very moist and flavorful! I also put the batter in (2) 11 inch Round pans so i could have a layer of cream cheese icing in between. The only reason I am
giving it 4 stars instead of 5 is, IMO, the carrot flavor got lost amongst all the other flavors and textures. If I make this again I think I will purée the pineapple and leave out the coconut."
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|2 cupsAll-purpose flour|
|2 cupsGranulated sugar|
|1 teaspoonBaking soda|
|2 teaspoonsGround cinnamon|
|1/2 teaspoonGround nutmeg|
|3/4 cupVegetable oil|
|2 cupscarrots; finely grated|
|2 teaspoonsVanilla extract|
|1 8-oz cancrushed pineapple; well drained|
|1 cupcoconut; shredded|
|1 cupwalnuts; chopped or pecans|
Carrot Cake Preparation
In a mixing bowl, combine dry ingredients; stir to blend. Add eggs, oil,applesauce, shredded carrots and vanilla; beat until well blended. Stirin pineapple, coconut and walnuts. Pour into a greased and floured13x9x2-inch baking pan.
Frost with cream cheese icing if desired.
Contributed to the FareShare Gazette Recipe Challenge by Jennie;1 March 2005.
This is one of my all time favorite cakes.
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