Carrot Cake with Pecan Frosting
Total TimePrep: 35 min. Bake: 40 min. + cooling
I started having a craving for this when I saw the picture a few weeks ago. Yesterday I attended a zoom birthday party for my 1 year old grandson. Several folks had cake which further inspired me, so last night I baked this cake substituting vegan cream cheese and butter because I have a lactose intolerance. It is delicious! Great last night and even better today.
Can this cake be made without the pineapple? To me pineapple ruins the flavor of a good carrot cake. If so are there any substitutions I should make?
Great recipe. Another great Easter recipe to try.
This cake was loved by my family! It was moist and very flavorful with an excellent frosting. I will be making this again!
Not a difficult cake to make, but read better than it tasted. Took much longer to bake to end than recipe specified. Also, broke down badly when it was cut, so a crumbly mess. Taste was for us pleasant yet unremarkable.
Excellent, for the frosting I replaced the pecans with crushed pineapple.
same recipe as I have used for years and yes a 9x13 is great for this cake.
This has to be the BEST TASTING carrot cake I've ever eaten!!! I have quite a few recipes but this is simple yet has an excellent crumb, texture and taste. I added a cup of walnuts to the recipe. You will have to dust the walnuts in flour so they won't sink to the bottom. ENJOY.....
wondering if I can just use 1 9x13 pan instead of 2 round pans? I don't have any round ones. It is different than the carrot cake I usually bake, have to give it a rating to submit.
OMG, so darn gooood!! Not a crumb left from the potluck supper!