"This moist juicy dense and nutty carrot cake has been a family tradition for years. The recipe makes 2 Bundt pans and can be divided in half if necessary." — P.Weiss
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2 (15 ounce) cans
crushed pineapple, drained
1 1/2 cups
1 1/2 cups
SUPERB!! I tried this recipe because I needed to make two cakes as gifts right away. Very moist!! The first time I made this it was crumbly and a bit greasy. I modified it to just 1 cup of oil, added 1 tsp real vanilla extract and scaled back to just 1 cup raisins. Blend (not stir) the first 4 ingredients then beat mixture for 1 minute after adding each egg, it makes a great difference in the texture. For the "nutty" taste I folded in 1 cup walnuts with the raisins. Pour on a warm buttermilk or creamcheese glaze and YUMMMM!!! I have made it 3 times since and it is quickly becoming a favorite!
Too oily and heavy for my liking. If you don't use bundt pans you can use 1 9x13 and 1 9x9 (just cook for 5-10 minutes longer)
Very good with a few modifications. I halved the recipe as I only wanted 1 cake. As per another review, I only used 1/2 cup oil added walnuts. I also used brown sugar instead of white, added 1/2 tsp baking powder. Next time I will try adding some more carrot and spices to it, and even less oil (I can't handle too much oil). I baked this in mini-bundt muffin pans to serve as individual desserts and only modified the baking time to 22mins. They looked lovely.
Very Yummy! got compliments that this was the best carrot cake they had ever had. Halving the recipe will fill 2 round pans-bake 30 min.
Great recipe. I halved the recipe and made 6 4-inch mini cakes to give away as gifts. I added nutmeg, cloves and ginger, and also threw in some sliced almonds that I needed to use up. This cake is not too sweet, which I really like since my cream cheese frosting recipe is pretty sweet. Next time I might substitute applesauce for half the oil since it was a bit oily, but that's the only change I might make.
Wow! Have to say this was really good. Very moist and flavorful. Used no-sugar applesauce, half brown sugar half white, and walnuts instead of raisens. The carrot, pineapple and nuts give it a really nice (and slightly colorful) texture. Made it for my husband's birthday - carrot is his favorite - and will definitely make it again!
this recipe is great!..thanks
only changes i made were using whole wheat flour to keep it healthy, using 1.5 times the recommended carrots. i didnt have any pineabpples handy so i used apple sauce and it come out great too...thanks for this great recipe..i'll surely use it over and over again!
Without a doubt, the most delicious and decadent carrot cake I have ever eaten - I wish I could only eat this cake for the rest of my life *sigh*
* Percent Daily Values are based on a 2,000 calorie diet.
Mary Anne's Carrot Cake
Serving Size: 1/28 of a recipe
Servings Per Recipe: 28
Amount Per Serving
Calories from Fat: 118
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