Carrot Cake VIII Recipe
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Carrot Cake VIII

By: Anra Lee  
"A heavenly, homespun dessert perfect for a party or just simply for the family!"

Rating: This weblink has been rated 24 times with an average star rating of 4.5 Read Reviews (22)

Rate/Review | 1,013 people have saved this

 

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Original Recipe Yield 1 - 10 inch Bundt pan
 

Ingredients

  • 1 pound carrots
  • 2 cups white sugar
  • 1 (8 ounce) can crushed pineapple with juice
  • 3/4 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup flaked coconut
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins
  • 1 1/2 tablespoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 cups all-purpose flour
  •  
  • 1 (8 ounce) package cream cheese
  • 3 tablespoons unsalted butter, softened
  • 1 1/2 cups confectioners' sugar
  • 1 1/2 teaspoons orange zest
  • 1 tablespoon fresh orange juice

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Coat Bundt pan with vegetable oil spray. Flour pan and tap out excess flour.
  2. In a medium bowl, sift together flour, salt, soda and pumpkin pie spice. Set aside. In a separate bowl, combine coconut, walnuts and raisins. Set aside.
  3. Grate carrots (to make 3 cups). Set aside.
  4. In a large bowl, combine sugar, pineapple with juice, oil and applesauce. Beat on high speed for 3 minutes. Beat in eggs one at a time. Add vanilla and carrots.
  5. Add flour mixture and beat on low speed until combined. Add coconut, walnuts and raisins and combine.
  6. Put batter into 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes, or until toothpick inserted into center of cake comes out clean. Cool in pan on wire rack. Invert onto serving plate. Frost, and refrigerate one hour.
  7. To make the frosting: In a large bowl, combine cream cheese, butter, confectioners sugar, orange zest and juice. Beat until smooth.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 607 | Total Fat: 26.2g | Cholesterol: 99mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 8, 2007 by Carole R. 
Very good! I omitted the orange in the frosting and substituted 2 tsp. vanilla extract. It... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 8, 2004 by RENA 
We thought this cake was fabulous. I made these alterations: I used two cups all purpose... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 5, 2004 by PIVERLT 
This is one of the best carrot cake recipes I've ever tried. I think this will be my "usual"... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 5, 2004 by REBA1 
I loved the combination of the walnuts, raisins, pineapple, and coconut. However, I thought... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2007 by aprldwn 
Yum! I made this recipe for Thanksgiving at the in-laws. I made a few substitutions based on... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 9, 2006 by Julia-Beth 
The icing really was the best part!! The orange was so refreshing. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 5, 2004 by Karen 
Just an average carrot cake, the icing was much better than average. One of my 4 yr. olds... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 1, 2007 by marina 
I brought this cake to my family reunion and got a ton of compliments! I didn't have any... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 5, 2004 by lenihan5 Supporting Member (Click to learn more about Supporting Membership)
very good cake with all the goodies a carrot cake should have. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2009 by Cheryl 
I'm stingy with 5 star ratings, but this cake deserves it! I made the batter exactly as... MORE

 
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