Carrot Cake VIII Recipe - Allrecipes.com
Carrot Cake VIII Recipe

Carrot Cake VIII

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

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch Bundt pan Change Servings
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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 More Reviews

Most Helpful Positive Review
Nov 08, 2007

Very good! I omitted the orange in the frosting and substituted 2 tsp. vanilla extract. It worked great. One thing I would change,though. Instead of calling for "1 pound of carrots" I would just put "3 cups grated carrots" instead. I like to simplify whenever possible.

 
Most Helpful Critical Review
Jan 05, 2004

Just an average carrot cake, the icing was much better than average. One of my 4 yr. olds liked it and the other didn't.

 
Mar 08, 2004

We thought this cake was fabulous. I made these alterations: I used two cups all purpose flour and one cup whole wheat flour, and this seemed to make the cake more dense--something I really liked. Also, I used low-fat cream cheese for the icing. Since this made the icing rather thin, I refrigerated the cake after frosting it, and it was fine.

 
Apr 14, 2009

I'm stingy with 5 star ratings, but this cake deserves it! I made the batter exactly as listed except for the pumpkin pie spice. Didn't have any, and based off of a recipe for pumpkin pie spice on this site (seriously!), I mixed into a small container 3/4 tsp each of ginger, cloves, nutmeg and about 2 tsp cinnamon. Mixed together and it was just about perfect for 1.5 tbl of pumpkin pie spice. PLEASE NOTE I baked this carrot cake in TWO 9" WILTON ROUND PANS, not a Bundt pan. If you choose to do this too, the baking time will be *approximately* 30 minutes. ALSO NOTE that there is too much batter for two standard 9" pans. I placed 3 cups of batter into each pan, spread evenly and it was about 3/4 full. It turned out to be the perfect amount as the cake doesn't rise much. There was enough batter left over for 4 cupcakes, which I baked for about 20-22 minutes. Before baking in the pans and the paper cup liners, I sprayed with cooking spray, but didn't bother with flouring. I had no problems getting my cakes out of the pans after they had cooled on racks. I had my doubts over the coconut and pineapple in carrot cake, but I couldn't even taste the pineapple and the coconut seemed to give it that decadent bakery flavor. This was a dense cake, moist, and just delish. It could definitely pass for a professional bakery cake. I paired it with the cream cheese frosting II from this site. I made this on Saturday for Easter dinner. Not sure if making it a day before helped i

 
Jan 05, 2004

This is one of the best carrot cake recipes I've ever tried. I think this will be my "usual" recipe from now on.

 
Jan 05, 2004

I loved the combination of the walnuts, raisins, pineapple, and coconut. However, I thought that the cake itself was a little dry and not sweet enough for my liking. All in all, it was a good cake.

 
Nov 21, 2007

Yum! I made this recipe for Thanksgiving at the in-laws. I made a few substitutions based on what I like. Such as pumpkin for applesauce and pecans for walnuts. It turned out great! Very moist. I have to admit I like it better with butter than frosting, but I made the Cream Cheese Frosting II (half the sugar) and so far everyone loves it.

 
May 09, 2006

The icing really was the best part!! The orange was so refreshing.

 

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Nutrition

  • Calories
  • 639 kcal
  • 32%
  • Carbohydrates
  • 88.3 g
  • 28%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 29.4 g
  • 45%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 8.3 g
  • 17%
  • Sodium
  • 520 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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