| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 30 min |
| Cook: | 1 hr 15 min |
| Yield: | 10 servings |
Ingredients
- 2 1/2 cups grated carrot
- 1 1/2 cups walnut pieces
- 1 cup chopped pineapple, fresh or canned
- 1 cup golden raisins
- 1 cup shredded coconut
- 2 cups flour
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 eggs
- 1 1/2 cups sugar
- 1 1/2 cups vegetable oil
- Powdered sugar
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, toss together the carrots, walnuts, pineapple, raisins, and coconut with 1/2 cup of the flour to coat them and keep them from sinking to the bottom of the cake batter.
- Sift together the remaining 1 1/2 cups flour, cinnamon, nutmeg, baking soda, and salt.
- In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy (the “ribbon” stage) then drizzle in the vegetable oil. Fold in the dry ingredients and pour over the carrot mixture. Fold carefully to blend, then pour the batter into a buttered, floured 10 by 3-inch cake pan containing a circle of parchment paper in the bottom. Bake until firm to the touch in the center, about 1 to 1 1/4 hours. Let cool on a rack and then turn out. Dust the top with powdered sugar and cut into wedges to serve.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 777 |
| Total Fat | 53 g |
| Saturated Fat | 9 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 5 g |
| Sugar | 45 g |
| Protein | 9 g |
| Cholesterol | 64 mg |
| Sodium | 418 mg |
Reviews
I made this cake today. Easy and awesome. Very moist and not too sweet. I didn’t have coconut so I omitted that and it seemed just fine. Will probably buy some and incorporate next time. I took another reviewer’s advice and used two 8” Wilton cake pans (they are deeper) and that worked out well. We are eating one layer as I write and the second layer is in the freezer. I sprinkled with powdered sugar this time. I’m going to try cream cheese glaze next time. Just a drizzle. Great recipe. Definitely a keeper!
Best carrot cake recipe ever!!!! This has become a staple in our house. Anytime we have a potluck or have company coming over, this cake is a hit!!!
I remember seeing Gale make this on TV ten years ago, and I finally made it! Big hit with friends: “Best carrot cake ever.” I didn’t frost it, and no one thought it needed it. After chopping the pineapple, I pressed out SOME of the excess juice through a sieve so the cake wouldn’t be too wet. That was the right call. It’s a big cake. I used this as an excuse to buy the 10″x3″ round tin she suggests. But the cake was gone in no time.
Made as recipe stated but I didn’t have the correct pan so used 3- 8″ cake rounds. Only cooked for 35 min but not the result I wanted. Liked the pineapple addition, but white flour and white sugar is not my fav. to use.
I don’t cook desserts very often, but it was a cold, rainy day in Raleigh so I went looking for something I could make out of my pantry ingredients. I fell on this recipe and it looked simple enough. It turned out quite delicious and I can see making this again. I did not have golden raisins, so I used dried apricots in place of them, and I added a couple of splashes of Grand Mariner. I sprinkled with powdered sugar as the recipe calls for, but I could see where a dollop of whipped cream would have been a nice touch. Will try that next time. All in all, I’d call this one a keeper.
delicious!! i used a little extra coconut, nuts, and raisins for a heartier cake. i baked the cake in a 13×9 for 40 min and mini muffins for 10 min
Yummeee! The only thing I changed was putting in 3 cups of shredded carrots instead of 2 1/2, because I shredded that much and thought what would it hurt? Then my husband made a pineapple glaze to pour over it while it was cooling and WOW! Fantastically moist and delicious cake. And even better the next day – I can’t stop standing over the cake and eating bites of it with the “community” fork. I am definitely keeping this recipe for the future and writing it in my recipe book where only the best dishes make it in it. Our new Easter dinner tradition, for sure!
Yummy…this was delicious and moist! This will definitely go into my favorites folder!
I used fresh pineapple and substituted chopped dates for the golden raisins. I think the dates added to the moisture. I opted to make mini cupcakes instead of the 10 inch round and iced them with coconut cream cheese frosting with toasted coconut on the top. Nice, bitesize treats.
I used fresh pineapple and substituted chopped dates for the golden raisins. I think the dates added to the moisture. I opted to make mini cupcakes instead of the 10 inch round and iced them with coconut cream cheese frosting with toasted coconut on the top. Nice, bitesize treats.
This was tasty and moist and I really like that it was so chock full of all the fruits and nuts. I used the exact pan suggested and it took about 1 1/2 hours to cook. It was good I can’t say I would make it again as I think Ina’s carrot cake is better.
Wonderful carrot cake! A dessert I consider “healthy” as I modify with 3/4 c whole wheat flour and 1 1/4 cups unbleached white and use only 1 cup of sugar. It does not need frosting – it is that good!