Spiced Walnut Carrot Cake with Pineapple

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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.

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delicious!! i used a little extra coconut, nuts, and raisins for a heartier cake. i baked the cake in a 13x9 for 40 min and mini muffins for 10 min

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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!

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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.

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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.

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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!

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I've made this cake multiple times for friends and family. It's easy to make and wonderful to eat. I substitute dried cranberries for the raisins and it creates a nice contrast between the tartness of the cranberries and the sweet pineapple and cake batter. I also use one store container of cream cheese icing and a container of coconut-pecan icing to ice the cake. This cake is a real gem.

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We used raisins soaked in spiced rum and made half the cake, then added a cream cheese (8 oz. ,butter (half stick, powdered sugar (1.25 cup, frosting. It turned out to be the very best !

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Better than I hoped for. I omitted the coconut, added a extra carrots and walnuts. Used 2 8-inch pans. The cakes were so rich and thick, I cut them in half to make a 4 layer cake. Made a cream cheese frosting for inbetween the layers and on top. My husband and said it was better than our local French pastry shop. It was not a difficult cake to make, simply amazing.

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I just finished my last bite and yes...it was the best I have made since I lost an old hand-written one my grandmother gave me. Every year around Thanksgiving I try a new recipe in hopes to rediscover that texture and rich flavor of Grandma's Ol' Carrot Cake. I found it!

My special twist was the frosting I whipped up: two 8oz. bars of 1/3 less fat cream cheese, 8oz. Cool Whip Lite, 1 teaspoon vanilla extract, 1 heaping tablespoon of brown sugar.

I took it out at 50 minutes instead of an hour. I baked it in a 13x9 pan and it was just the right size.

This is IT people. Just bake it!