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Carrot Cake VIII

SUBMITTED BY: Anra Lee PHOTO BY: aprldwn

"A heavenly, homespun dessert perfect for a party or just simply for the family!"
RECIPE RATING:
The reviewer gave this recipe 13 stars. This recipe average a 4.5 star rating.
Read Reviews (12)
Original recipe yield 1 - 10 inch Bundt pan

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 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.
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REVIEWS

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 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 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 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 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 May 9, 2006 by Julia-Beth
The icing really was the best part!! The orange was so refreshing. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 5, 2004 by Natalie
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 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 Apr. 14, 2007 by KristyG
I liked this cake. It was very dense. The frosting was the best part. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 19, 2008 by GREBLOS
What a great carrot cake! I made this cake for a wedding aniversary for a couple who had...