Deviled eggs are a necessary component of every holiday feast. These are a fantastic update on the traditional.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon allspice
- 4 eggs
- 2 cups white sugar
- 2 teaspoons vanilla extract
- 1 ¼ cups vegetable oil
- 2 cups grated carrots
- 1 (20 ounce) can crushed pineapple, drained
- ½ cup sweetened flaked coconut
- 1 cup chopped walnuts
- 1 cup raisins
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15x2 inch baking dish or 10 inch Bundt pan with cooking spray.
- In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In a separate larger bowl, mix together the eggs, sugar and vanilla by hand. Stir in the oil; the mixture should resemble pudding. Gradually stir in the dry ingredients, then fold in the carrots, pineapple coconut, walnuts and raisins. Pour the batter into the prepared pan, and spread evenly.
- Bake for 55 to 60 minutes in the preheated oven, or until a small knife inserted into the cake comes out clean.
- Feel free to omit the coconut, walnuts, or raisins as your taste buds suit you. However, getting rid of the pineapple will take away from the moisture of the cake.
Nutrition Facts
| Calories | 296 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 156 mg |
| Sugars | 26 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I made this cake as dessert for a party. I followed the recipe as is and was very easy to make. It was a huge hit! Everyone loved it, raved about it and wanted the recipe! It was heavenly!
I LOVE this cake. Very similar to the recipe I used to make it with, but I lost that recipe. Made it just as its written, and it was so good. Pineapple added sweetness, necessary because carrots are not cake-sweet. Flavor at so many levels, spice, fruit, cake, vegetables. Question, Can I use it as a vegetable for dinner?
Perfection, and moist!
It is the best carrot cake I have ever eaten or have ever made in my life. Absolutely delicious. I ran out of raisins and walnuts. I used almond slivers and a can of whole cranberry sauce to maintain moistness. I used extra virgin olive oil instead of vegetable oil. I think I can use slightly less next time because it is such a light oil.
This was good, but it tasted too much like pinapple and not too much like carrot.
I made this for a pot luck and thought I would be bringing home most of it, but I was so wrong! Fantastic recipe – the coconut and pineapple are a nice addition. I did make a few changes, out of personal taste: I substituted 1/2 c. apple sauce for same amount of oil, and cut the sugar down by 1/2 cup.
My family devoured this cake. I followed recipe as written and it was excellent. My son doesn’t normally like carrot cake. He wants this one made again. I will make this recipe again and again. The walnuts and coconut really make this cake. Super moist.
the picture is misleading, this, as written not a layer cake. It makes a 10″ bundt cake with no overflow if the recipe is followed as written. VERY easy scratch cake once you have shredded the carrots. It’s flexible. Last time I was out of coconut, this time I’m out of raisins. I always omit nuts. the pineapple and carrots are the required add ins, anything else is gravy. grease the Bundt pan VERY well or it will stick. took this to a group function ans was told by several best carrot cake they’ve ever had. cream cheese icing.. very yum. this would work well as cupcakes, too… perhaps a half recipe?
I make this cake all the time for different people. Everyone loves it. If someone doesn’t care for Pineapples, you can omit it and add 1 cup of buttermilk to keep the cake moist. I would also suggest not to go with lowfat buttermilk as the original one adds a rich flavor.
Very good. I made cupcakes instead of a cake. Would also make wonderful muffins. Will make again.
After making this cake, i deleted every other carrot cake recipe in my recipe box. Thanks for sharing!
This is the best carrot cake I have EVER had. GREAT RECIPE!!!
JUST what I want in a carrot cake. This is very delicious!
Oh my goodness – THE best carrot cake out there!
Ok. First thing I did, was make a few changes based upon the reviews I read. Here are the things I changed: flour-3 cups; cinnamon-1 1/2tsps; nutmeg-3/4tsp; allspice-3/4tsp. Sugar is one where I made a big change: 1/2 cup of granulated sugar and 1/2 cup brown sugar – packed. An even bigger change was made where the oil was concerned. I used: 1/2 cup of grapeseed oil, 1/2 cup applesauce, and 1/2 cup of plain unflavored Greek yogurt. I omitted the vanilla by accident. The cake came out great.
OMG, OMG, OMG!!!!! THIS IS THE BEST CAKE EVER!!!! I am in love and officially addicted…I might get fat off of these cakes if I make them enough to satisfy my NEED for them!!! This cake disappeared the night I made it!!! That’s like record time, 1 or 2 hours? The cake has the right consistency and is moist but not breaking apart moist. I love the way that the walnuts add a bit of crunch to the cake and the flavors change throughout one bite. I wouldn’t take out the walnuts, raisins, or coconuts at all because they add so much to the cake. This truly is an A+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ carrot cake! I will definitely cover it with whipped cream the next time I make this because I can really imagine how these two would fit together. It would make the cake better, if that’s even possible!! The only thing is that I had to reduce the bake time by 15 minutes each time I made it. I don’t know why, but it would burn otherwise. (I have baked it in multiple ovens too, so I don’t get it!!) This is my first cake from scratch, but it made me look like a professional!!! This is totally the ultimate dessert!! Love it and will definitely make it for the rest of my life!!
I think there may be a little bit too much ‘stuff’ for me- I will cut the raisons down next time to see if that helps. Overall a great recipe.
Always a favorite, and my husband asks for this carrot cake over and over. A++++++++++ for sure
Very tasty, moist cake! As per some reviewer(s) suggestion, I reduced the amount of oil (I used 1/2 cup oil, and 3/4 milk with 1 tsp vinegar to make it as buttermilk). Also as per another reviewer, I reserved the pineapple juice and used it to soak the raisins in it. I used golden raisins, not the regular dark brown raisins. I didn’t have coconut, but I’m sure it would have tasted amazing in there. Instead of making cake, I made muffins, and baked for about 20-25 min. I also did a few muffins with a cream cheese filling. The filling I used 1 pkg of cream cheese, 1/4 cup of sugar, 1 egg yolk, 1/4 tsp lemon extract, 1 tsp vanilla. For the muffins with the filling, into the muffin tin I put 2 tbsp of batter, followed by 1 level tbsp of cream cheese filling, topped it off with more batter).
Wow, this cake is the best! I never seen cake disappear that fast. Moist and delicious! I doubled up on the seasonings and added butter instead of oil, it came out divine.
i make a good deal of deserts. ok i make all of them. when folks eat this cake they eat all of it. the platter, the plates, empty.