Rating: 4.65 stars
101 Ratings
  • 5 star values: 79
  • 4 star values: 14
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2

This moist juicy dense and nutty carrot cake has been a family tradition for years. The recipe makes 2 Bundt pans and can be divided in half if necessary.

Recipe Summary test

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
28
Yield:
2 - 10 inch Bundt pans
Advertisement

Ingredients

28
Original recipe yields 28 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 10 inch Bundt pans. Sift together flour, baking soda and salt. set aside.

    Advertisement
  • In a large bowl, combine carrots, pineapple, oil and sugar. Add eggs, cinnamon and nutmeg. Add flour mixture and mix well. Stir in raisins.

  • Pour into prepared greased and floured pans. Bake for 45 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool, then frost with cream cheese frosting.

Nutrition Facts

300 calories; protein 3.3g; carbohydrates 44.3g; fat 13.1g; cholesterol 39.9mg; sodium 182.9mg. Full Nutrition
Advertisement

Reviews (102)

Most helpful positive review

Rating: 5 stars
05/08/2004
SUPERB!! I tried this recipe because I needed to make two cakes as gifts right away. Very moist!! The first time I made this it was crumbly and a bit greasy. I modified it to just 1 cup of oil, added 1 tsp real vanilla extract and scaled back to just 1 cup raisins. Blend (not stir) the first 4 ingredients then beat mixture for 1 minute after adding each egg, it makes a great difference in the texture. For the "nutty" taste I folded in 1 cup walnuts with the raisins. Pour on a warm buttermilk or creamcheese glaze and YUMMMM!!! I have made it 3 times since and it is quickly becoming a favorite! Read More
(124)

Most helpful critical review

Rating: 3 stars
06/11/2007
Too oily and heavy for my liking. If you don't use bundt pans you can use 1 9x13 and 1 9x9 (just cook for 5-10 minutes longer) Read More
(32)
101 Ratings
  • 5 star values: 79
  • 4 star values: 14
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
05/08/2004
SUPERB!! I tried this recipe because I needed to make two cakes as gifts right away. Very moist!! The first time I made this it was crumbly and a bit greasy. I modified it to just 1 cup of oil, added 1 tsp real vanilla extract and scaled back to just 1 cup raisins. Blend (not stir) the first 4 ingredients then beat mixture for 1 minute after adding each egg, it makes a great difference in the texture. For the "nutty" taste I folded in 1 cup walnuts with the raisins. Pour on a warm buttermilk or creamcheese glaze and YUMMMM!!! I have made it 3 times since and it is quickly becoming a favorite! Read More
(124)
Rating: 5 stars
02/15/2006
Very good with a few modifications. I halved the recipe as I only wanted 1 cake. As per another review I only used 1/2 cup oil added walnuts. I also used brown sugar instead of white added 1/2 tsp baking powder. Next time I will try adding some more carrot and spices to it and even less oil (I can't handle too much oil). I baked this in mini-bundt muffin pans to serve as individual desserts and only modified the baking time to 22mins. They looked lovely. Read More
(103)
Rating: 5 stars
08/13/2007
Very Yummy! got compliments that this was the best carrot cake they had ever had. Halving the recipe will fill 2 round pans-bake 30 min. Read More
(69)
Advertisement
Rating: 5 stars
10/18/2007
Great recipe. I halved the recipe and made 6 4-inch mini cakes to give away as gifts. I added nutmeg cloves and ginger and also threw in some sliced almonds that I needed to use up. This cake is not too sweet which I really like since my cream cheese frosting recipe is pretty sweet. Next time I might substitute applesauce for half the oil since it was a bit oily but that's the only change I might make. Read More
(36)
Rating: 5 stars
06/05/2007
Wow! Have to say this was really good. Very moist and flavorful. Used no-sugar applesauce half brown sugar half white and walnuts instead of raisens. The carrot pineapple and nuts give it a really nice (and slightly colorful) texture. Made it for my husband's birthday - carrot is his favorite - and will definitely make it again! Read More
(33)
Rating: 3 stars
06/11/2007
Too oily and heavy for my liking. If you don't use bundt pans you can use 1 9x13 and 1 9x9 (just cook for 5-10 minutes longer) Read More
(32)
Advertisement
Rating: 5 stars
11/12/2004
Without a doubt the most delicious and decadent carrot cake I have ever eaten - I wish I could only eat this cake for the rest of my life sigh Read More
(31)
Rating: 5 stars
03/22/2008
this recipe is great!..thanks only changes i made were using whole wheat flour to keep it healthy using 1.5 times the recommended carrots. i didnt have any pineabpples handy so i used apple sauce and it come out great too...thanks for this great recipe..i'll surely use it over and over again! Read More
(30)
Rating: 5 stars
05/31/2007
This is a moist and fluffy carrot cake. I was looking for something more dense but this is good. Boyfriend said it's the best cake I ever made. Instead of 1 cu of raisins I put in 1 cu of crushed walnuts. Next time I'll put in 1/2 cu more. I also followed a users comment and cut the oil to 1 cu. Did anyone taste the baking powder like I did? That's my only complaint. Read More
(24)