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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (8 ounce) can
crushed pineapple, drained
1 (4 ounce) package
cream cheese, softened
Great cake! Didn't add nuts though'
Excellent. Drain your pineapple thoroughly. Did not have/use coconut. Thanks for sharing!
I made this for my family and they loved it! I did add chocolate chips and excluded the coconut. Followed the rest to a T, came out perfect.
I made this recipe for my wife,kids, and mother and father in laws and it was a huge hit......I made cupcakes with little Easter bunnies and they were super cute..... Can't go wrong with this recipe...
A keeper! Made the cake exactly as written. It was moist and sweet enough that I didn't even put icing on it. No leftovers! I look forward to making this again!
Keeper! Kid approved too! Make sure you drain the pineapple! I made this as directed - I did leave out the coconut and nuts - family preference - did not adjust any other amounts or ingredients. I used a 13 x 9 pan and it was done in about 45 minutes. One note - next time I would probably add a teaspoon of baking powder in addition to the baking soda to give it a bit more lift. The taste was perfect as written. Enjoy!
Have used this recipe as is for years! Despite the other person saying to drain the pineapple, if you add the coconut do NOT drain it! This recipe is great as is-works great in an angel food pan too!
This is the first carrot cake I've made, and I don't need to keep looking! This cake is so delicious! I followed the recipe, omited nuts, baked in a glass 10x13 for 53 min and was glad I checked it when I did. It would have been dry if left for the full hour. The cake is moist, light, and so full of healthy fiber! I did end up doubling the frosting recipe. It didn't look like enough, and I really love cream cheese frosting ;)
Next time, I'll add more spices to get a spicier cake. I'd also like to try some golden raisins!
* 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
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
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.