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This wonderful recipe dates back to my great-grandmother! You'll love the texture this pretty, moist cake gets from pineapple, coconut and, of course, carrots! Its traditional cream cheese frosting adds just the right touch of sweetness. —Debbie Jones, California, Maryland
Nutritional Facts 1 serving (1 piece) equals 785 calories, 46 g fat (12 g saturated fat), 76 mg cholesterol, 326 mg sodium, 91 g carbohydrate, 2 g fiber, 7 g protein.
Originally published as Carrot Cake in Taste of Home February/March 1993, p25
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Reviewed on Apr. 17, 2012 by VictoriaElaine
Moist & full of flavor! The only thing I will do different next time is add some raisins. YUM! I did use store-bought cream cheese frosting though, to save time.
Reviewed on Apr. 04, 2012 by rendremik
I substituted 1 cup of oil with 1 cup of applesauce, baked it in a glass dish (that's all I have) and reduced the cook time to 40 min and it came out fabulous! Sooo moist and delicious!
Reviewed on Feb. 28, 2012 by tsherretta
This cake was amazing! I used pecans and walnuts. Super moist! I made it for a baby shower and the icing was the perfect consistency for decorationg. I wish I could post a picture of the cake...it was beautiful!
Reviewed on Jan. 09, 2012 by AuntCrabby
The best carrot cake I have ever had! I did replace 1c of the oil with cinnamon applesauce. Cake is moist and the frosting is delicious!
Reviewed on Jan. 03, 2012 by MAS1010
An extremely easy recipe and wonderful dessert. I used my electric food chopper for the carrots. It was a quick and easy - you just have to pulse it a few times and then run it until the carrots are finely chopped. The frosting is well balanced with creaminess and not too sweet. This was the first time that I made this cake - but definitely not the last!
Reviewed on Jan. 02, 2012 by MAS1010
This is an extremely easy recipe and an absolutely delicious cake - moist, flavorful, and attractive - a real winner! I used a food chopper to "grate" the carrots and it worked fine. I cut the into small pcs., pulsed the chopper a few times and then ran it until the carrots were reduced to tiny pcs. The Cream cheese frosting was perfectly balanced with creaminess and sweetness - not too much of either.
Reviewed on Nov. 29, 2011 by amethystra
This is the second time that I've made this recipe, and like the previous reviewer, they all raved about this recipe. I think that part of the moistness of this cake comes from adding in the pineapple. I'll definitely be making this again and again!
Reviewed on Jul. 11, 2011 by misspooches
Excellent cake! Very moist and great frosting!
Reviewed on Mar. 01, 2011 by Alice Leonetti
As reviewers have said, this cake is very moist and has a wonderful taste. The icing really makes it -not too sweet, great flavor.
Reviewed on Feb. 07, 2011 by SweetFlourGirl
This is the best carrot cake I have ever had! I'm curious to use applesauce instead of the oil next time as noted by the reviewer below. It will definitely make it a healthier version & hopefully the taste won't change.
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