Photo: Spiced Walnut Carrot Cake with Pineapple Recipe
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
Directions
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.
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By codeTWO
Raleigh, NC
on March 24, 2013
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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.
By Arielf120
on December 28, 2012
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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
By lshankapov_12105221
Dowagiac, 62
on April 09, 2012
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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!
Read all 43 reviews