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|Calories1910Calories from Fat1040|
|% DAILY VALUE|
|Calories from Fat1040|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Karen Brewster 20 days ago
excellent cake every time. i add a a dash or two of lemon juice to the icing mixture...it works nicely
Madison Ferriola 2 months ago
Didn’t tweak any of the ingredients. I made cupcakes and they were SO good
Earle 5 months ago
It was so much like what I used to make except for the pineapple No, But I will sometime soon
Justin L. 7 months ago
Very lovely cake, and very delicious. However, I didn't use the amount of sugar indicated. I only used 1 cup.
Johns 8 months ago
My son asked for this for his birthday. It was a beautifully moist and flavour packed carrot cake. I stuck to the directions and would again. The pineapple was a wonderful addition. Yum! ;-)
Chrisna Rex 9 months ago
Wonderful. Just as before.
Mathangi Santhirasivam a year ago
Walnuts were overpowering, I would leave them out next time
Rose a year ago
Omg!!! Just baked the best carrot cake ever! It is very moist and delicious! My family loves it!
Jen Hodgson a year ago
Best carrot cake I have ever made.
Diane a year ago
This was delicious! Local store didn’t have baking soda so I used extra baking powder instead. Wasn’t as moist because of it but it was still fantastic! Next time I will double the frosting recipe since it could have used a little extra in the center and in top. Oh and to cut down on the calories I used half vegetable oil and half unsweetened applesauce.
Bonita Martin a year ago
Delicious recipe. I added golden raisins and chopped walnuts on top. I cooked for approximately 49-50 mins. I also made the icing when I had about 20-25 mins left on my timer. I DID NOT use all the powered sugar the recipe called for. In the reviews someone mentioned the icing was too sweet. So, every time I added powder sugar I tasted the icing before adding more. I also added a tsp of vanilla extract. Once icing was to my liking I put in the refrigerator for approximately 20 mins. (I found this to be helpful in getting the icing to thicken) Also, wait until the cake is completely cooled before Icing. I did not have canned pineapples; however, I had a pineapple I diced earlier in the day. I used them... I’ll definitely make this again. Hope u was helpful I would add a picture, but it is half gone already ( I made it last night)
Kelsey Smart a year ago
Added extra pineapple, very moist!
J. Milan a year ago
I made this and I’ve never baked a cake before! EVER! Turned out great I used truncheons colored raisins
Diana Enriquez Ramirez a year ago
Delicious, added dry cranberries
Laura a year ago
I didn’t use the coconut and it came out fabulous without it! It doesn’t even need the frosting
Guanjin M. a year ago
Delicious and easy to follow instructions!
Sandra Cerino a year ago
this was HANDS DOWN the best cake I've ever had. not just best carrot cake, best cake in general. It was soooooo unbelievably moist and perfect. I wouldnt change a thing!!
Bobby Stevens a year ago
OMG!! It was wonderful! Our neighbors ask me to make one for Mother’s Day! Absolutely delicious!!
Janis Painter a year ago
Was delicious going to make again love it moist but not to rich.
Deborah a year ago
Really yummy rich and moist. Definitely for a special occasion. The icing was a little too sweet for my taste but will cut back on sugar next time . Thank you
Tonia L. a year ago
Amazing! Moist, lush, luxury cake. Thank you for sharing recipe.
Gisela Osorio a year ago
PERFECTTT!! super moist, amazing taste and a very important fact for me, it isnt too sweet. I made this recipe as cupcakes and i think its perfect even without the cream cheese topping. Surely will make it again!!
Ioana Ivan a year ago
This is a great recipe! I made it with quantities in the metric system so it was a little bit difficult for me to tranform all of them; because of that I had to add a little bil more oil (eye measured) because the batter initially looked drier than the picture, but in the end, it came out moist. Also, I kept it in the oven for only 30 min (I know that my oven usually cooks faster even if the temperature is the indicated one), so I didn't want to take my chances. After half an hour the toothpick was clean and the cake was ready.
C Galindo a year ago
I made this cake for Easter and my family loved it. I made a two layer cake, so I had to make extra frosting. The frosting was incredible and the cake itself was very moist. Thank you for bringing this recipe to the Yummly community!
Ben 👍🏻 a year ago
Made this cake and didn't use pineapple or coconut. i put flaked almonds in it instead. Easy to follow instructions. Tastes amazing. 👍👌
Dinah a year ago
Brought it to work and it was a big hit!
Zenfira Vincent a year ago
Yum did not use pineapple or coconut flakess
Kane West a year ago
Perfect. tweaked it a little but worked a treat. Now to stop the wife picking at it, luckly the frosting will cover her carrot cake crave. Double thumbs up from her too.
Janet 2 years ago
Excellent! Made them into large muffin size mini cakes. They are moist and yet firm enough to hold in you hand to eat!
Abelson 2 years ago
it dipped in the middle, not sure wh. tastes great though