"The carrots and pineapple work together to keep this cake moist and wholesome." — Linda
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1 3/4 cups
1 (8 ounce) can
crushed pineapple, drained
1 (8 ounce) package
Understand that my baking skills are extremely limited. On the other hand, after having a piece of this carrot cake, nobody can tell! I did read these reviews closely, at least until the general techniques that make this good recipe even better began to become apparent. I added 1/2 teaspoon each of nutmeg and allspice to the dry ingredients, substituted 1/2 cup of apple sauce for 1/2 cup of the oil, and added 1 cup of golden raisins to the batter. I also doubled the frosting, and had plenty to frost the cake plus a little left over. Then, since I'm baking at an altitude of 8,000-feet, I increased the flour to 2-1/4 cups, decreased the baking powder to 1-1/2 teaspoons, decreased the sugar to 1-1/2 cups, increased the baking temperature to 375F and decreased the cooking time to 40 minutes. I made 2-9" rounds (parchment/grease/floured, of course) and they came out perfectly. Guess I better start a cake section in my home recipe book, because this one will be made a few times a year! Thanks, Linda! And thanks to all those real bakers who take the time and effort to make such great suggestions for us neophytes!
I wouldn't call a cake that has 3 three eggs and 1 cp. oil wholesome even if it does have carrot and pineapple. I modified this recipe by substituting 1/2 cp. of oil for 1/2 cp. lowfat buttermilk. I also added an extra teaspoon of baking powder. The results were just as tasty.
This cake is absolutely delicious and the best carrot cake recipe I have ever tried. The icing really makes it. Tip - make sure you stir in the ingredients by hand as suggested. Do not use an electric mixer or the cake will really sink (I learned the hard way). This cake is also great as a bundt cake - make sure you grease the pan thoroughly.
A definite "keeper" - moist, delicious and not too sweet. I substituted applesauce for half of the oil and added yellow raisins. The cake, and frosting, were perfect.
I tried this recipe but substituted half the oil with low-fat buttermilk, added another cup of shredded carrots, and doubled the cream cheese frosting. It didn't sink (mixed with wooden spoon) and the cake received rave reviews. Hubby gets his carrot cake fix often at boutiques and bakeries but swears this is the best. Next time I will delete the coconut and switch the eggs with egg substitute. Might even try non-fat cream cheese. This is the best carrot cake I have tried.
Wonderful recipe! I didn't have coconut so I omitted that and I wanted to cut down on the oil--so I substituted 2/3 cup applesauce and used only 1/3 cup oil. It turned out great! Next time I make it, I'd like to use an egg substitute for 2 of the 3 whole eggs to lower the fat even more and reduce the cholesterol. Will definitely make this cake again!
Delicious and SO MOIST! I made it for a birthday, so I decided to bake 2 8" layers. It was so moist that it cracked while I was icing it. I would definetly make it in the suggested 9x13 pan next time. So, so tasty!
this is the best carrot cake recipie/cake i have ever tasted,what ever negative ratings you might see can only mean the cake was not done right.love it thank you Linda!!!!!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot Pineapple Cake I
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 172
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