Carrot Cake

Carrot Cake

Ready in 45 minutes
35 review(s) averaging 4.5. 89% would make again

Top-ranked recipe named "Carrot Cake"

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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."

- Lcrespy

Ingredients

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2 cups All-purpose flour
2 cups Granulated sugar
1/2 teaspoon Salt
1 teaspoon Baking soda
2 teaspoons Ground cinnamon
1/2 teaspoon Ground nutmeg
3/4 cup Vegetable oil
3/4 cup Applesauce
3 Eggs
2 cups carrots; finely grated
2 teaspoons Vanilla extract
1 8-oz can crushed pineapple; well drained
1 cup coconut; shredded
1 cup walnuts; chopped or pecans

Original recipe makes 9

Servings  

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.

www.fareshare.net

Notes

This is one of my all time favorite cakes.

Credits

Added on Award Medal
Verified by stevemur

photo by lisa48 lisa48

photo by lisa48 lisa48

photo by chantal88 chantal88

photo by Hotelbelmont Hotelbelmont

photo by Avalily00 Avalily00

See 4 more photos
Calories Per Serving: 647 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Carrot Cake All 35 reviews

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Gorgeous!!!
Suzi6560 2 months ago
Hi, I cooked for 50 minutes at 175 Celsius. When I first cut the cake I thought it wasn't all the way cooked but once I tasted I realised it was just that moist. Perfect carrot cake, I omitted the coconut and walnuts and added shredded carrots to my cream cheese frosting. I also shredded carrots on smallest holes, and I puréed my pineapple then squeezed more juice out as not to water down recipe. I baked in two 9 inch cake pans.
Marieblack23 2 months ago
Haven't made it yet, waiting for info on oven temp and time in oven.
Mies 8 months ago
The mix is far too moist. I followed the suggested baking temp and times some of the others reviewers posted but it's positively soggy inside.
AlStewart 9 months ago
Really yummy for my tummy. Thanks for shearing . I made cream cheeses frosting and add some shredded carrots to the frosting I love how its looks
mcrisantos 1 year ago
I loved this cake and making it again for my brothers Bday tomorrow. I added extra pineapple and going to try it with raisins next time
eleya_maureen 1 year ago
This was very good. Added extra nutmeg and some all spice as recommended by another reviewer. Cooked for 55 minutes in a 350 degree oven and used another reviewers recipe for the frosting. This is now my go to recipe for carrot cake!!!
trishmordacq 1 year ago
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.
Lcrespy 1 year ago
Where's the cooking temp and time?
cassandra_c_stokes 1 year ago
Needs a cooking temp and time
Prisow78 1 year ago
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