A Plus Carrot Cake Recipe - Allrecipes.com
A Plus Carrot Cake Recipe
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A Plus Carrot Cake

Recipe by  

"Tired of the same old, boring carrot cake? THIS is the Carrot cake you'll love forever! A little different because some of the ingredients aren't what you'd find in a 'normal' carrot cake. My own MOTHER, who despises anything coconut, had two helpings for dessert and took some home!! Don't knock it until you try it!! You'll never go back to that boring recipe again."

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Ingredients Edit and Save

Original recipe makes 24 servings Change Servings
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Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15x2 inch baking dish or 10 inch Bundt pan with cooking spray.
  2. In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In a separate larger bowl, mix together the eggs, sugar and vanilla by hand. Stir in the oil; the mixture should resemble pudding. Gradually stir in the dry ingredients, then fold in the carrots, pineapple coconut, walnuts and raisins. Pour the batter into the prepared pan, and spread evenly.
  3. Bake for 55 to 60 minutes in the preheated oven, or until a small knife inserted into the cake comes out clean.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr
  • READY IN 1 hr 20 mins

Footnotes

  • Feel free to omit the coconut, walnuts, or raisins as your taste buds suit you. However, getting rid of the pineapple will take away from the moisture of the cake.
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Reviews More Reviews

Most Helpful Positive Review
Feb 19, 2007

YUM! Try my alterations if you want a healthier version of this great carrot cake. I made several changes to the original recipe (based on some of the recs) and it came out smashing... Split the flour 1/2 white, 1/2 wheat... Split and reduced sugar 3/4c brown, 3/4c white, added 1c unsweetened applesauce and 1/4c oil to cut down on grease factor, added pecans instead of walnuts (only about 1/3c smashed) and golden raisins instead of brown. I also didn't add the coconut (forgot!) and instead mixed it into the cream cheese frosting (also made with 1/3 less fat cream cheese and less sugar than recipe called for). The frosting was AWESOME... just let it sit for an hour or so to let the coconut flavor permeate. Also... use a hand mixer to incorporate the wet ingredients and MAKE SURE to DRAIN the pineapple very well by pushing out excess liquid in a metal colander/sieve.

 
Most Helpful Critical Review
Dec 11, 2005

This is a really good cake, but when I tried this I didn't think it tasted like carrot cake. It was more like a spice cake that happened to have carrots in it. It's heavy, moist, and a bit greasy. I followed the recipe to a T, but omitted raisins as I despise them in baked goods. I'll try this recipe again, but next time I'll use 3 cups of carrots and substitute a 1/2 cup of the oil with buttermilk or applesauce to cut back some of the greasiness. I think I'll use a smaller can of crushed pineapple as well since it's almost overly sweet and moist especially after topping with cream cheese frosting.

 
Jun 11, 2006

This is outstanding! I thought my original recipe was the best, I was wrong! The only alterations I did was use half buttermilk and half oil and cut the sugar to 1 1/4 cups and use brown sugar it came out moist and delicious, it cut down on sugars and fats. An excellent recipe, full of fruit and has a low GI rating, a healthy snack that I do not mind my children eating occassionally, with the above alterations, each slice (based on 24 slices baked in a large recantular tray) has under 1/3 ounce (7 grams) of fat! That is less than a granola bar. Thanks for the recipe!!

 
Sep 30, 2005

This cake was delicious, moist and flavorful! I put the raisins and carrots in a bowl with the pineapple while I got everything else ready, to let the raisins hydrate in the pinapple juice and they were extra-plump and yummy in the cake. Thank you for a wonderful recipe!

 
Jun 20, 2006

This cake is so popular with my family that it was requested and served at a cousin's wedding! I use a 10 inch tube pan and frost it with the All Spice cream cheese frosting. The end result is a rich, moist cake that pleases a crowd.

 
Oct 06, 2006

Yes, this recipe is a good one and is exactly like the Cypress Point Carrot Cake recipe from the 70's cookbook, Diet for a Small Planet.

 
Nov 06, 2005

This cake is wonderful!! It reminds me of something my grandmother used to make. Now I actually squeezed out some of the extra juice out of the pineapple before I folded it into the batter so it would come out more firm, which helped out a lot. I baked it in a bundt pan and after it cooled I warmed up some store bought cream cheese icing and drizzled it over the cake. It came out perfect. I'll definitely be making this again.

 
May 09, 2006

The anticipation of baking this cake was far better than the end result. There wasn't enough "cake" to go along with the add-ins and I thought it was too oily. I did make a thick glaze from cream cheese, confectioners sugar, pineapple juice and vanilla that I really enjoyed. On a positive note, it smelled really good while it was cooking and my husband seemed to enjoy eating it. But what does he know? He covers all cakes with ice cream. I will go back to the carrot layer cake recipe I've made for more than 20 years and be much happier.

 

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Nutrition

  • Calories
  • 296 kcal
  • 15%
  • Carbohydrates
  • 36.7 g
  • 12%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 16.1 g
  • 25%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 156 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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