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We have enjoyed this cake for years. Whenever there's a gathering of family and friends, it seems my cake is always requested.
Nutritional Facts 1 serving (1 piece) equals 599 calories, 29 g fat (11 g saturated fat), 74 mg cholesterol, 378 mg sodium, 81 g carbohydrate, 2 g fiber, 7 g protein.
Originally published as Carrot Cake in Country April/May 1993, p49
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Reviewed on May. 12, 2013 by sener
This is the best tasting and moist Carrot Cake. I omittedthe coconut and was still absolutely moist and delicious. I will be making this recipe over and over again. Thanks for sharing this wonderful recipe!
Reviewed on May. 03, 2013 by sjsFLORIDA
Wonderful recipe, and I have tried many carrot cake ones. I did replace part of the oil with drained applesauce to make this healthier (1/2 cup).
Reviewed on Apr. 28, 2013 by forever2121
It was a hit! Everyone locked it. It is a keeper
Reviewed on Mar. 29, 2013 by coyoteblue
This is THE BEST Carrot Cake I have ever eaten. I baked it exactly as the recipe is written. You don't taste the coconut or the pineapple. It all blends into an incredible flavor and a moist cake. I suggest you make it according to the recipe before you start changing, deleting, or adding.
Reviewed on Mar. 23, 2013 by MarineMom_texas
This is definitely a five-star recipe. I made it last night and it was a huge hit, even with my picky daughter-in-law. I made the recipe almost exactly as written except I omitted the coconut and used evaporated milk instead of the whipping cream. This cake is an all around winner and I will make it again and again.
Reviewed on Mar. 11, 2013 by chocolate7861
Absolutely delicious! hats off to the creator of this recipe, the only thing i did different was i did not add pineapple but it was still amazing. I made it the first time when i had friends over for dinner which is unlike me because i always try a recipe once before i make it for friends. They just devoured it including my kids. I love baking so this was an absolute pleasure, thanks for sharing!!
Reviewed on Mar. 07, 2013 by vmesenbr
I had never made a carrot cake before but wanted to try one for a coworker's birthday. Everyone enjoyed it, especially the birthday girl.
Reviewed on Dec. 04, 2012 by cookbook828
This was a delightful tasting cake. Well make it next Thanksgiving
Reviewed on Sep. 22, 2011 by iluvmyshepards
Fantabulous!! I left out the pineapple, nuts, and coconut but followed the rest of the recipe to a T.
Reviewed on Sep. 10, 2011 by mggfamily
<p>One of the best things about this recipe is that there is much less oil in this recipe than in other carrot cake recipes. GREAT! But it's still the most moist cake I've seen. It's chock full of my favorite things! We did not use the whipping cream in the frosting last time and it was fine. We also cut the sugar back to 1 1/2 cups, and could have even shaved off a bit more due to the sweetness of coconut and pineapple.</p>
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