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Carrot Pineapple Cake I

Submitted by: Linda

The carrots and pineapple work together to keep this cake moist and wholesome.

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Carrot Cake IX

Submitted by: DIANE WEBER

This is a great carrot cake recipe that is very simple and it doesn't have all those spices.

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Carrot Cake V

Submitted by: Suzanne Stull

Very easy carrot cake.

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Awesome Carrot Cake with Cream Cheese Frosting

Submitted by: Tracy Kirk

A moist, healthy and nutritious cake.

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The difference between this and other carrot cakes is the fact that the carrots are pre-cooked instead of raw. It is a really moist cake that is better the day after it is made. Cake tastes best after refrigerating overnight.

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Carrot Cake VIII

Submitted by: Anra Lee

A heavenly, homespun dessert perfect for a party or just simply for the family!

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Delightful Carrot Cake

Submitted by: tntcook

As a youngster I can remember waiting for grandmother to pull this cake out of the oven. Boy did it ever smell as good as it tastes. Enjoy!!

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Carrot Cake

Submitted by: Marc Boyer

Here's and old-fashioned carrot cake that's got more carrots than spice. Pecans can be substituted for walnuts.

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Carrot Cake III

Submitted by: Tammy Elliott

I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out.

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Grandma's Carrot Cake

Submitted by: heybejay

Home Town: San Jose, California, USA

Living In: Grand Prairie, Texas, USA

This recipe has been a favorite in our family for three generations. Different from traditional carrot cakes, this cake is extremely moist and flavorful and is topped with a buttermilk glaze while still warm. Try it and I think you will agree that it is the best!! Be certain to reduce the baking temperature to 325 degrees F(165 degrees C) if using a glass baking pan.

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