This recipe is much more than the standard spiced carrot cake because it has everything; nuts, raisins, coconut, and pineapple. I made the recipe as written, but would reduce the baking time to 40 minutes as an hour is much too long. I checked the cake after 50 minutes and the top was already too dark and it stuck to the glass Pyrex pan sprayed with Bakers Joy. If you don't like the texture of coconut in a cake, try pulsing it in a food processor to make smaller pieces and bring out the coconut flavor. I used one teas cinnamon rather than two, 1/2 teas nutmeg, and 1/4 teas cloves to balance the spice. I topped this with a very spreadable cream cheese frosting from Cooks Country: 8 oz cream cheese, 6 Tbsp butter, 1 1/2 cups confectioners sugar, and 1 teas vanilla. Thank you Brian for sharing your grandfather Sam's wonderful cake recipe. A keeper.
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This recipe is much more than the standard spiced carrot cake because it has everything; nuts,...