Recipe by Food Eater
"One of my sisters, Beth, learned how to make carrot cake in home economics class in 1978. A few years ago I asked her to write down what she remembered from the recipe. Only remembering two-thirds of the ingredients, I completed the recipe by trial and error. It was worth all the effort. Simply delicious."
Watch video tips and tricks
1 (8 ounce) can
crushed pineapple, drained
1 (4 ounce) package
cream cheese, softened
I was so excited to try this recipe after I lost my tried and true was but was very disappointed with it, followed the recipe to a T and yet it is taking forever to bake, the top was burning so I peeled that off because the inside was just soup! Don't get me wrong the top tasted great but it has been almost 2 hours of this thing baking and it's still not finished yet very very disappointed especially since it showed such promise!
* Percent Daily Values are based on a 2,000 calorie diet.
Sister Beth's Carrot Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 324
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Watch how to make a 5-star carrot cake recipe.
Make this sinfully rich carrot cake--and sit back and enjoy the compliments.
See how to make a simple, moist, and yummy carrot cake.