Food Network
Home> Recipes> Baking> Cakes>
Spiced Walnut Carrot Cake with Pineapple Recipe

Spiced Walnut Carrot Cake with Pineapple

Recipe courtesy Gale Gand

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (43)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 43

Showing 1-10 of 43

Sort by:

Newest

  • on March 24, 2013

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 28, 2012

    Flag

    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

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 09, 2012

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 28, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 28, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 22, 2010

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 02, 2010

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 07, 2010

    Flag

    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 !

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 16, 2010

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 23, 2009

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.