"This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting." — KORIBEAR
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1 1/2 teaspoons
2 1/2 teaspoons
1 1/2 cups
2 3/4 cups
1 (8 ounce) can
crushed pineapple, drained
Excellent but the printed recipe is a little too moist. I made it to a T the first time, and the cake was good but a bit oily. The 2nd time, as suggested by others, I did 2/3 cup each of oil and applesauce, and it was so moist and wet, like a pudiing cake. The pineapple adds a lot of moisture, so decreasing the oil is ok. So ever since, I've used 1/2 cup oil, 1/2 cup applesauce. Whatever you decide to use (oil, applesauce)just decrease the overall amount to 1 cup. I bake it at 350 degrees (instead of 325) in two 9" cake pans for exactly 30 min. Turned out perfect. I use ALL light brown sugar. Drain/squeeze out all of the pineapple juice before adding to the batter. (8 oz. pineapple = 1 cup) Will definitely make again. Super moist! (4 star original recipe, 5 star with very slight change) Will be my master recipe. Use Cream Cheese Frosting II for a layer cake. If you like heavy frosting, you might need to use 3 packages of cream cheese.
This was a good basic recipe. I like many others here don't care to use so much oil so i used 1/2 cup oil and 1/2 cup of apple butter. I reduced the sugar to 1-1/2 cups and omitted the walnuts and coconut from the cupcake. I made a coconut flavored cream cheese frosting and toasted some unsweetened coconut to decorate.
THIS IS AWESOME RECIPE FOR CARROT CAKE, THE BEST I'VE EVER MADE, BUT I HAVE TO SAY THAT PUTTING IN THAT MUCH OIL IS NOT NECESSARY. INSTEAD I CUT THE OIL IN HALF AND ONLY USED 3/4 C. AND THEN ADDED 3/4 C. OF UNSWEETENED APPLESAUCE. CAKE TURNED OUT MORE FLAVORFUL AND MOIST BESIDES LOSING ALL THOSE CALORIES AND FAT. WILL DEFINATELY MAKE AGAIN. HOPE THIS HELPS.
I have made the cake so many times since I found it. My family loves it. My boyfriend takes it to work on the construction site and the guys just love it. I can never have enough in the house. It is so good you don't even have to use the cream cheese topping. I think the next time I make it, I will cut the oil back by 1/4 cup to see how it comes out. Even though this recipe is excellent, I do find a bit oily.
This is a very good recipe for carrot cake. I was looking for one that included pineapples, coconut, and nuts. I used pecans because I have them readily available. The only modification that was made was that I added 1 tsp. of vanilla to the cake batter. The cake was very moist and I made a cream cheese frosting for it that consists of 4 oz. of cream cheese, 2 tbsp. butter, 1 tbsp. of milk, 1 tsp. vanilla and 2 cups of confectioner's sugar. Make sure that the cream cheese and butter are soft when mixing. I got rave reviews from everyone for this cake and I will definately make it again.
This Carrot Cake is the Best I have ever eaten. my husband likes spice cake so I added 1/2 teaspoon of cloves and 1/2 allspice I also added 1 cup rasins because I had them on hand , but would be just as good without them. When my hasband ate a piece of this cake he says " WOW this is the beat cake you have made in 45 years " That says alot for this recipe ,as over the years I have baked alot of desserts. Allrecipes.com is the best site for recipes. Thanks for the Moist Carrot Cake Recipe
This cake was delicious. I used 3/4 cup of oil & 3/4 cup of applesauce and cut the sugar to 1 1/2 cup to cut down on calories. It was very moist and will make again.
this recipe was really good but, it was a little too oily for me. i think next time i'll put 1 c of oil instead of 1 1/2c. it did take longer to bake as said by other reviews. i baked mine for 15 min. longer.
* Percent Daily Values are based on a 2,000 calorie diet.
Moist Carrot Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 321
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