In a mixing bowl, combine dry ingredients; stir to blend. Add eggs, oil, applesauce, shredded carrots and vanilla; beat until well blended. Stir in pineapple, coconut and walnuts. Pour into a greased and floured 13x9x2-inch baking pan. Bake in a 350 degree oven for about 45 to 50 minutes or until knife inserted into center comes out clean.
Frost with cream cheese icing if desired.
Contributed to the FareShare Gazette Recipe Challenge by Jennie;1 March 2005.
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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.
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!!!
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.