Carrot and Pineapple Cake

Total Time:
1 hr 10 min
Prep:
10 min
Cook:
1 hr

Yield:
8 servings
Level:
Intermediate

Ingredients
  • For the cake:
  • 2 cups granulated sugar
  • 1 1/3 cups vegetable oil
  • 3 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups plus 1 tablespoon all-purpose flour, divided
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons kosher salt
  • 1 cup raisins
  • 1 cup chopped walnuts
  • 1 pound carrots, grated
  • 1/2 cup diced fresh pineapple
  • For the frosting:
  • 3/4 pound cream cheese, at room temperature
  • 1/2 pound unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 pound confectioners' sugar, sifted
  • For the decoration:
  • 1/2 cup diced fresh pineapple
Directions
Watch how to make this recipe For the decoration:

Preheat the oven to 350 degrees F.

Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

For the cake:

Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.

Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.

Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.

For the frosting:

Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.

Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.


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4.8 535
Delicious! Best carrot cake ever and followed recipe exactly. I did take a tip from Ina's other carrot cake recipe and added finely chopped crystallized ginger on top of frostingon both middle & top layer. Loved the fresh pineapple! I didn't top it with the fresh pineapple as I wanted it to last longer & wasn't sure pineapple on top would still look good. This cake tasted good 4 days after I made it for my husband's birthday. Everyone loved it. Ina never disappoints! item not reviewed by moderator and published
Delicious!!! I loved the added pineapple chunks. I garnished it with some grated carrots. It looked so pretty! I also added a couple teaspoons of pineapple juice to the frosting.  item not reviewed by moderator and published
Everyone I've baked this for says it is the BEST carrot cake they've ever had. I love the addition of the pineapple. I think that makes it over-the-top special. item not reviewed by moderator and published
This is the BEST recipe for carrot cake!  It's so moist and delicious, it's become my go-to.  I have Celiac, so I swap in Cup4Cup gluten free flour in exact measurements and it comes out beautifully.  I found the icing recipe to be a bit too sweet for my tastes, so I always add some fresh lemon zest and a squeeze of lemon juice and I find that balances out the sweetness.  (And allows me to eat more cake!)  My grandpa is a sucker for carrot cake and he always raves when I make this and says it's the best he's ever had.  Thanks for the great recipe, Ina! item not reviewed by moderator and published
..geee whizz..  I have to put in my 2 cents as well.  Well followed the recipe to the T.  Im dumbfounded that most everyone says it was moist.  For me the cake was drier than Arizona.<br />.I noticed the flour to liquid ratio was off, and seem to dry.  Then I thought the carrots will add the juice to the batter, it did but still looked very dry.  Im saying this because I baked for 9 yrs and made lots of carrot cakes.  Will look elsewhere for better recipe.<br /> item not reviewed by moderator and published
love it.   made it so any times.  changed a few things.  used canned chopped pineapple and less sugar in the frosting.  item not reviewed by moderator and published
I have made this several times. The first time was for Easter and my entire family loved it. Very moist and a great combination of flavors!<br /> item not reviewed by moderator and published
I made this for my family's Thanksgiving meal and everyone loved it! I doubled the recipe and made a 4 layer cake, piped rosettes all around the sides and covered the entire top of the cake with lots of freshly cut pineapple chunks...everyone thought it came from a professional bakery! Like many other reviewers, I used a 9 inch pan, checked for at 35 minutes and ended up baking for 40 minutes exactly. I think the reviewers who reported dry cakes may have baked theirs too long. I made the mistake of not buttering the pan and using parchment paper the first time, because I thought it wouldn't be a issue with a non-stick pan. 1/4 of my cake stuck to the bottom of the pan...oops! I buttered and lined my next batch and it came out of the pan perfectly. For extra moistness, I used 1/2 cup of canned small pineapple chunks AND fresh pineapple chunks. I soaked the raisins in the juice from the canned pineapple and added nutmeg. The cake was extremely moist, delicious and easy to make! item not reviewed by moderator and published
This was my first try at a carrot cake and I'm glad I had this recipe! I made it for my daughter's birthday and everyone loved it. The frosting is to die for and I loved the nuts and pineapple in the cake. item not reviewed by moderator and published
Great cake. My family and friends love this cake w/o frosting and just a little powdered sugar on top. I have pans w 12 squares per pan and this recipe make exactly 24 perfectly delicious wonderful carrot pineapple cakes. I use one of my trio of cookie scoops to fill them and it makes the whole project just fly. I cook them about 35 mins at 350 and what little delights they are….cannot say enough about the taste and texture. item not reviewed by moderator and published
I really want to make this cake. Can I use just ONE 9" pan instead of 2? I would like the height/thickness.. no frosting. item not reviewed by moderator and published
I typically post comments, however... this is the best carrot cake I've ever had! I served it for my boyfriends birthday and everyone was blown away, using such words as, "amazing, OMG, wow, this is the best carrot cake I've had in my life, and so on". The addition of fresh pineapple was wonderful. I left off the pineapple on top and used 9" pans (because that's all I had) and it came out perfectly. Enjoy!! item not reviewed by moderator and published
yummy item not reviewed by moderator and published
I surprised my mom with this cake for Mother's Day! Everyone loved it! It was pretty much gone before the night was over. I will definitely make this again. Thanks Ina! item not reviewed by moderator and published
This cake is delicious, moist, and fluffy. I followed the recipe as best I could. I did not have fresh pineapple and forgot the walnuts. However, I did have fresh homemade pineapple topping. So I used that in place of the fresh pineapple. I baked in 2 9" rounds cause that's what I have. I live at a high elevation around 4,000 ft. so my bake time is different took about 35 minutes. Since I did not have confectioners sugar to make Ina's version of frosting &amp; no time to run to the store I used Rose Levy Beranbaum Dreamy Creamy White Chocolate Frosting which can be googled online. It went well with this cake and I had to use approx. 4 cups of frosting to fill and frost this cake. Other than that this cake is absolutely fabulous. Thanks Ina for a tasty cake. item not reviewed by moderator and published
The cake turned out tasting amazing, but the frosting was too runny. I read in online forums that maybe I over beat the frosting. I wish there was a warning about that in this recipe. Otherwise, it was a great cake. :) item not reviewed by moderator and published
loved it ! item not reviewed by moderator and published
I have made this several times and it is always a hit. It is sweeter than I personally like cakes to be, especially with the raisins and frosting, however, I have had no complaints from guests and a co-worker even ordered one from me so that's a huge vote of confidence. item not reviewed by moderator and published
My first time making carrot cake and it came out off the charts. Wow so sooo good! I used less powder Sugar with the frosting. Soo moist and yummy!!! item not reviewed by moderator and published
VERY AWESOME !!!!!!!!!!!Everyone loved it .I didn't have the right nuts so I used almounds it was great.I didn't put enough carrots in it but it still turned out great. item not reviewed by moderator and published
I had a couple of very ripe mangos so I chopped them up and used them instead of the pineapple- OMG! delish!! item not reviewed by moderator and published
Not too sweet, everything was perfect! item not reviewed by moderator and published
First time making this....fantastic result...family and co-workers LOVED it!! item not reviewed by moderator and published
The perfect dessert because after you eat it, you want nothing else. You are satisfied. My kids loved it and asked for it as birthday cake instead of the usual. item not reviewed by moderator and published
Delicious cake! I had a lot of frosting left over and I really didn’t taste the cream cheese as much as I would’ve liked. The next time I make it I will try cutting the confectioners’ sugar down by a fourth. item not reviewed by moderator and published
I made this for hubby and he just loved it. It is a bit sweet but he loveees sweets. Followed the recipe exactly and it came out wonderful. Definitely a keeper in my recipe binder. Will make again. item not reviewed by moderator and published
Awesome cake!! I think this is my all time fav cake. I made this cake almost as is except i omitted the nuts, reduced the oil to 1 cup and added 1/3 cup milk. I also made it in 3 layers which took about 18 minutes to bake. I added a small amount of cinammon into the cream cheese icing that i normally make. i didnt really use this icing recipe. This cake is sweet but so delicious. This is absolutely the best carrot cake i have ever had and probably the best cake i have ever eaten. I would give it 10 stars if i could. It was definitely a hit at my christmas party. item not reviewed by moderator and published
Overall a wonderful recipe, very moist and flavorful. The reason for just 4 stars goes as follows: I thought the recipe called for too much sugar, so cut the cake portion to 1-1/3 C instead of the 2 C and still thought it was too sweet. I also cut the powdered sugar in the icing to just under 9 oz. and also added about 1/4 C of rum, and it was more than sweet enough (probably could use even less sugar). Instead of raisins, I used dried cranberries for a little tartness. And instead of serving the diced pineapples on top, I marinated bite sized pineapples in rum and served them on the side, really nice. I served this to my 2 Swiss guests (one is a chef), and they felt the same as me in terms of the sweetness, that it could be even less sugar involved. Otherwise, I've made my notes and am definitely going back to this recipe! item not reviewed by moderator and published
My family and the extended family LOVE this carrot cake. My three kids and my husband request this cake all the time. It has been a hit at every party I bring to. I made a couple minor adjustments to cater to our own liking such as cut the sugar in 1, double the pineapple amount + pineapple juice. Also, for the icing, I added pineapple juice to make it less dense. Add it 1 tbsp a time to get to your liking of consistency. item not reviewed by moderator and published
Delicious! You just can't go wrong when you pick this recipe. Like others, I also added more pineapple. This is a new go-to recipe for me :) item not reviewed by moderator and published
My family absolutely loves when I make this! I use crushed pineapple and double the amount, I also add coconut as well probably between 1/2-1cup. I also add pineapple juice and coconut to the frosting. It is always a hit at any party or family gathering. My favorite hands down - even if I doctor it up a bit! item not reviewed by moderator and published
I just made this cake for a friend's birthday. It was a huge hit. I was asked by several people to make it for them, and the recipe was requested. Thank you, Ina, for having a delicious cake recipe and making me look so good. item not reviewed by moderator and published
five stars.I was dreaming of carrot cake and just knew Ina would not disappoint. absolutely perfect. Must have recipe. item not reviewed by moderator and published
This cake is fabulous.The only reason I didn&amp;#39;t give this five stars is that there is just barely enough frosting to frost it. I mean I had to scrape every morsel off the beaters and bowl to cover this cake. The cake and frosting are both wonderful, but I would definitely increase the frosting measurements (a full pound of cream cheese and another half stick of butter with an increase in sugar and vanilla I also added a pinch of salt to the frosting. I didn&amp;#39;t have walnuts but no one missed them. item not reviewed by moderator and published
DELISH!! only thing i&amp;#39;d change is using a little less sugar in the frosting &amp; adding a little lemon zest to freshen it up and cut the sweetness a bit!! otherwise i&amp;#39;d give it 5 stars! EXCELLENT! item not reviewed by moderator and published
Meh. I made this cake for my husband's 40th birthday party and was glad I was making several batches of cupcakes so I could alter the recipe. I added 1 t nutmeg, 1/4 t cardamom, scant 1/8 t white pepper, scant 1/8 t clove, extra 1/4+ C fllour, swapped 1 C of the granulated sugar for 1 C dark brown sugar, increased pineapple to 1 C. My husband (a carrot cake aficionado gasped and got a little emotional : He said it was, hands down, the best carrot cake he's ever had. I had several people tell me "I really don't like carrot cake, but this was AMAZING." My final feeling about this recipe is that it was too bland, which made it a really great starting point for a little experimentation. item not reviewed by moderator and published
Such a moist, lofty cake! I left out the raisins and walnuts (personal preference. I baked it only 45 minutes as it was done then (everyones oven is different. The pineapple gave it an extra bit of wow-husband impressed and that's what matters : item not reviewed by moderator and published
I followed the recipe exactly to make mini-bundt cakes. The cooking time was approximately 30 minutes. I had to give it 3 stars. The cakes came out moist and perfectly formed. It's a good base recipe to work with; however, I was disappointed with the lack of flavor. There was little carrot flavor which could have been the carrots I used. Still it was lacking flavor in general. If I were to use this recipe again I would add more cinnamon and vanilla, and add allspice and/or nutmeg. I modified the ingredients for the icing. I used 1/3 less fat cream cheese, 1/2 lb confectioner's sugar, 1 stick of butter, and a little lemon zest. The flavor and texture were great. The icing had the right level of sweetness and I was complimented for it. I think to many desert recipes call for to much sugar. item not reviewed by moderator and published
The Best! I baked the cakes in (2 9 in round cake pans for 35 minutes, with excellent results. I also used chunk canned pineapple and the cake was moist and delicious. We couldn't get enough of this cake! 5 stars and worth the splurge! item not reviewed by moderator and published
Delicious! Made this cake today for my husband's birthday and it turned out perfectly! Moist, dense and the most lovely flavor. Wouldn't change a thing! Thanks, Ina!! item not reviewed by moderator and published
I made this cake for my friend's birthday party. It was my first time baking a cake in a loooong time so following the instructions to the letter was imperative for me. I used one less cup of sugar for the frosting because I didn't want it to be so sweet. The cake was super moist, really really tasty and was a huge hit at the party. I will definitely make this recipe again. item not reviewed by moderator and published
LOVE LOVE LOVE IT!!! I've been baking this cake for years now. I've yet to have a single person eat it who hasn't raved about it. My extended family has stopped eating carrot cake anywhere else, and will only eat this one. Almost everyone who's ever eaten this cake says it's the best they've ever had. It might seem bit labor intensive, but using a food processor to shred your carrots helps A LOT! Seriously, the best carrot cake you will ever have. **A word to the wise...don't bake your cakes for 50 minutes. They will burn. If you bake a lot of cakes then you know around 30 min these babies are done. The edges will start to pull away from the pan and a toothpick will come out nice and clean** This is my go-to recipe for summer parties!! Thanks Ina! item not reviewed by moderator and published
Excellent and easy receipe. I just bloomed the rasins by adding them to my favorite alcohol to soak for an added treat. No kids here. Moist and perfect. Great job Ina. item not reviewed by moderator and published
Made this cake for my husband's birthday last week and he loved it. Followed the recipe except substituted the raisins with dried cranberries. I don't care for raisins anyway. Cranberries worked great. Very easy to make, but like most people here, I cut the baking time. Pulled it out of the oven after 30 min because the tops were getting brown already, but I was really afraid that the inside may not be fully baked. Actually turned out perfect. Very moist &amp; delicious! For some reason I had a ton of icing left over and I caked it on (no pun intended!. I also thought the icing was extremely sweet, but I have a major sweet tooth, so that wasn't a problem for me. However, I could see how some people may think it's too sweet. Overall, the cake was a success and I'll definitely be making it again! item not reviewed by moderator and published
This cake was easy to make and it tasted amazing. Even people who don't think they like carrot cake will love how moist and flavorful this cake is. Pay close attention while yours is in the oven. I only left mine in for about half of the recommended time. item not reviewed by moderator and published
Delicious and easy recipe. I left out the raisins and it was still very good. Icing was the perfect amount for the cake and it was a good balance of sweet and cheesy. Make sure you use fresh pineapple. Canned would not be nearly as good. item not reviewed by moderator and published
Wonderful!!!! This cake was the perfect texture. It was moist, but did not taste super "oily". I only baked it for 50 minutes based on the other reviews, and it came out perfectly. I used golden raisins, and added 3/4 cup of pineapple instead of 1/2 cup. Although I liked the frosting, it was a bit on the heavy side--because the cake itself is so hearty, next time I'll whip up a lighter cream cheese frosting. Thanks, Ina! item not reviewed by moderator and published
Easy recipe. Cake came out great. Was very moist and had great flavor. item not reviewed by moderator and published
Wow, so sorry that person had a bad experience with making this cake. I have watched Ina bake this cake on FoodTV several times and watched her make it on the video. I followed the directions and measurements exactly. This cake and her Coconut cake are the absolute best I have ever had. My husband, who does NOT eat sweets will ONLY eat the carrot cake and this one only. We love it. Moist and delicious. item not reviewed by moderator and published
I make this cake with the following changes: 1 1/2 c. brown sugar, only 1/2 veg. oil &amp; 1/4 c. applesauce, 3/4 c. buttermilk, 3 cups grated organic carrots, 2 tsp. pure vanilla, sifted 2 c. flour, only 1/2 tsp. salt, pecans instead of walnuts and 1 cup of baker's coconut. All other ingredients the same. It takes longer to cook in a 9x13 pan about 50 - 60 minutes. Check with a toothpick. It's the bomb with cream cheese frosting! item not reviewed by moderator and published
I made this cake, followed the receipe only baked it for 50 min. it was luscious, moist and a dream to the pallete. My husband and friends were very happy to have this cake and showered me with compliments. Really don't know why someone else had such a poor experience the numbers really tell the story : item not reviewed by moderator and published
This is the worse of the worse! I would not even give the cake one star if I had that option. I am not a beginner this cake is tasteless and dry as shoe leather. The time and money spent is "senseless". I am so disgusted with it. The garbage can is the receiver of this cake.A good carrot cake is moist. I followed the directions to the tea. I cannot understand whoever would give this 5 stars let alone any star. Big tip if the readers want a excellent carrot and pineapple cake go to "SHERMANS DELI" in Palm Springs, Calif. now that is how it should be done. Make the trip is worth it. Sorry I have to be truthful on this. item not reviewed by moderator and published
This was the first carrot cake I've made. I made as directed, except I used canned pineapple pieces, Turbinado sugar and baked only 45 minutes and it was done. Any longer in my oven and it would have been a brick. I used two 10" round pans and since oven temps/pans vary the outcome I would check after 30-40 minutes. I frosted and decorated with carrots and a pineapple flower top, center so I adjusted my frosting by adding meringue powder. It was a heavy fruitcake like cake. I will cut recipe in half next time, use a loaf pan and make a light glaze. It was very rich and delicious, but I prefer a lighter cake. item not reviewed by moderator and published
This carrot cake is delicious! Well worth the time to make. I soaked the raisins in Jack Daniels Honey, used 3 cups of finely shredded carrots, and baked about 38 minutes in a 9" pan. It was perfect and the frosting goes very nicely with the cake. I even converted somebody that doesn't like carrot cake...so I'd say it's a good recipe! item not reviewed by moderator and published
Wonderful. Was my first Carrot cake and the best ever. I read the other reviews first a good thing. I replaced some of the flour with cake flour. I just wish she would've listed the ingredients in Cups. Had to google. I also used 2 nine inch pans and cooked only 30 min. Thank you Ina. Now onto trying more of your cakes. item not reviewed by moderator and published
Gorgeous! Made this for my son's 21st birthday. Quantity enough for 3 x 8" pans, baked for 35mins and made an impressive 3-layer cake. item not reviewed by moderator and published
Just made my first carrot cake, per family tasty and please make again. I changed recipe by using 1 cup all purpose flour and 1 1/2 cups cake flour. Cake was fluffy and moist. Have to rate recipe five stars :- item not reviewed by moderator and published
This is the only recipe that I have been using for several years with no problems unless I messed up somewhere in the process. I have to agree with "dgoss_5812947" I think the size of the pans people are using in addition to the actual temp of your oven plays a critical role in the cake's moisture. You may have to make adjustments. My personal suggestion based on my experience: 9-in pan, drained crushed canned pineapples (I'm too lazy to fool with fresh pineapple, reserve the juice to soak the raisins before adding them to the cake batter (I'm not a big fan of raisins but this will rehydrate the raisins adding to the cakes moisture. Insert a toothpick into the center of the cake. When it comes out clean with a few crumbs adhering, the cake is done. Look at the edges of the cake. When they start to pull away from the sides of the pan, the cake is done. Touch the surface of the cake near the center—it should bounce back to the touch without leaving a finger imprint. Hope this helps item not reviewed by moderator and published
Ina has done it again....SUPERB!!!! this is by far the best carrot cake ever...the pineapple chunks give the cake a rather unique flavor with the raisins..that i didnt expect..and YES...it does take less than an hour to bake..45 min tops at 350...must save this recipe for ever!!!!!! : item not reviewed by moderator and published
Absolutely delicious!!! Cake is very moist and frosting is not too sweet. item not reviewed by moderator and published
DO NOT bake this cake for almost an hour! Check it at 35 minutes, for me it was PERFECT at 40minutes 350degrees. It was moist and tender. I tweaked two things I added 1/4 teaspoon of ginger and added pineapple juice to the icing, just a splash. The carrot cake lovers in my family went crazy for it, and want me to make another soon. Enjoy! item not reviewed by moderator and published
I found the baking time was too long. At 35', it should be checked or the cake will come out dry and burnt. Thanks to some of honest reviews. item not reviewed by moderator and published
All I can say is YUM, YUM, YUM!!! I prepared this cake exactly as instructed with the exceptions of adding 1/2 tsp of allspice and substituting golden raisins (personal preferenceand it turned wonderfully moist and delicious! But the frosting was the real hit; simple and scrumptious! Thanks again for a GREAT recipe Ina! item not reviewed by moderator and published
made this cake first time came out way too dry for my taste..fallowed all the instructions...batter was way too thick i though and time too cook was way too long..dissapointed..dont know if i would make this cake again..not moist enough its missing some other liquid in there i feel..if i make it again i think i will soak the raisins in gran magneir first than add them to batter..for extra flavor and moistness. item not reviewed by moderator and published
This is the BEST recipe bar none - moist and delicious. I believe the issue most folks have had with cake being dry and overdone is two things - be sure of your pan size - I used a 9" pan not an 8" one which reduces cooking time by about 10 min. Second - I use canned drained crushed pineapple instead of fresh - much moister result. Good luck and enjoy! item not reviewed by moderator and published
My daughter and I made this cake for Thamksgiving,and I'm thankful she checked the cake before the timer went off. It was almost overdone at 40 minutes. We will cut it tomorrow and hope it isn't dry. item not reviewed by moderator and published
I just made the cake tonight. Please heed the warnings that the baking time is way off. I thought that 40 minutes would be ok since the recipe has it in the oven for 55 to 60 minutes. 40 minutes was way too long. I've just spent 15 minutes cutting the sides off the burnt and crusty cake hoping to salvage it. I would follow the others who only put the cake in for 25 minutes. Don't follow this recipe. It'll be a waste of money spent on the ingredients. item not reviewed by moderator and published
Wonderfull recipe!! Most people make fun of me because I'm not much of a cook, but this showed them!! Haha. I love the way Ina cooks, very easy to understand and very yummy. The pineapple on this cake made it the best carrot cake, me and my family have ever had. item not reviewed by moderator and published
This cake is really something. Probably one of the best cakes I've ever had! The only issue I had was there was too much batter for 2 8in cake pans, and I had some over flow in the oven. I added shredded coconut and maple-glazed pecans to the top for added decoration. Delicious and lovely! item not reviewed by moderator and published
WOW- this is my "go to" carrot cake recipe now. I added a bit more spice (pinches of nutmeg and cloves, and the cake layers baked perfect at about 45-47 minutes in my oven. Very moist. I decided to ramp up the pineapple (you really must use fresh pineappleso for the middle layer I diced pineapple and cooked it with sugar and water and orange zest to make a syrupy chunky sauce that I spooned on top of a layer of the icing. I also mixed in diced pineapple to the rest of the icing (keep the pineapple relatively dry or the icing will get too loose. Used most of 2 pineapples. Got rave reviews ("carrot cake crack" was my favorite. A truly decadent cake, but with enough carrots to qualify as a veggie side dish I tell them. item not reviewed by moderator and published
I LOVE this recipe and make it every week to sell at our local Farmer's Market....I make it in mini loaf pans and sell them individually...it always turns out fabulous and is a HIT at the Market...it is also my most requested birthday cake....another great recipe from Ina...Thanks: item not reviewed by moderator and published
Best cake ever, I always use this for the base of my fondant cakes. Very moist and without fail a crowd pleaser item not reviewed by moderator and published
I made this for a baby shower so I used a 16 inch pan. 1 1/2 times the batter filled the pan and made a few cupcakes. The baking time is perfect for the big pan. The cake is moist and totally delicious. I added some extra cinnamon and toasted pecans instead of walnuts. But other than that followed everything to a T. Because of the heaviness of the ingredients and not much leavening I expected to have altitude issues (we're above 6000 ft but I had none. This is the best carrot cake I've had. And everyone now thinks I'm some great baker! I will be making it again! item not reviewed by moderator and published
I gave it a four star because the time for baking is way off. Thankfully I was in the kitchen and could tell by the smell of the cake that it had overbaked. I took it out at 45 minutes. I was so disappointed because carrot cake is my husband's favorite cake and I don't make it very often. Also, it is an expensive cake to make with all of the ingredients. item not reviewed by moderator and published
One of the best Carrot Cakes I have ever baked! My fiance could eat Carrot Cake daily if I baked that often. He was in heaven when he tried this one. I agree with the review made by MizKelly though; I cut down the cooking time to 25 minutes and it was perfect. item not reviewed by moderator and published
So I usually love Ina's recipes, especially her lemon cake (that's my fiance's favorite cake of all time. He also loves carrot cake, but after trying countless carrot cake recipes on food network, I eventually gave up. Today is his birthday so I thought I would try Ina's and once again, I am disappointed. I followed the recipe exactly. I popped it in the oven, checked on it 30 minutes in and and was over baked and nearly burnt. The recipe calls for 50-60 minutes. The cake was flavorful, but extremely dry. UPDATE. I had extra time and so I decided to give this recipe another go considering the flavors were there. This time, I took it out after 25 minutes and it was moist and delicious. I finally found a good recipe. My fiance loved it and I'm so happy. Thanks Ina!! item not reviewed by moderator and published
This cake has turned carrot cake haters into carrot cake Lovers! This is a must have recipe in you collection. item not reviewed by moderator and published
Made a gluten free version with Bob's Red Mill GF flour. Added a 1/4 tea of ground clove. LOVE THIS!!! Making over and over again! item not reviewed by moderator and published
I made this cake for my husband's birthday because he loves carrot cake. I have found a winner! This cake is like the one my mother maked when I was a child. The pineapples are a must. Cake is moist and very flavorful. I modifiy the icing by adding powdered sugar to taste. I am no where near a pound of sugar. This is a keeper that I am teaching my daughter today. Thanks, Ina for another great cake. item not reviewed by moderator and published
My Husband's Favorite Cake is Carrot. I made this for His Birthday. He called Our Boston &amp; Chicago Daughters' and told them his Cake was the BEST Carrot Cake he ever tasted. My next lifetime, I hope I return as Ina Garten. I never fail, when I use Ina's recipes. item not reviewed by moderator and published
Very easy and yummy carrot cake item not reviewed by moderator and published
The best cake of the world! item not reviewed by moderator and published
I was a bit hesitant when I saw this recipe till I actually made the cake. Very easy instructions to follow and it was perfect! I loved it! its was rich and smelt beautiful : I added coconut shavings instead of the nuts it was great. Cream cheese frosting is the best for this recipe : item not reviewed by moderator and published
I do not own a scale - yet, so I did some researching and found that 3 cups of shredded carrot works well in this recipe. I highly recommend that you chop the nuts, mix dry ingredients, dice the pineapple, prepare the pans, shred the carrots, flour the nuts and raisins and crack the eggs before assembling the ingredients. It takes quite a few minutes to do those things. Otherwise, assembling the cake will be a long and tedious process. The cake batter was quite thick. So thick, I double-checked the ingredients list, thinking I might have left out a liquid. However, that is the way it is supposed to be and the cake came out moist and delicious. I ran out of unsalted butter. However, the salted butter tasted delicious in the frosting. I used walnut halves instead of pineapple as a garnish, since pineapple has a tendency to bleed and then dry out. My family was amazed, as this is the first time I have ever served them a layer cake. Very nice recipe. item not reviewed by moderator and published
This cake was absolutely perfect--by far, the best carrot cake I have ever had. I followed the recipe and added one thing: I put a layer of fresh diced pineapple on top of the frosting layer between the two cakes. When it came to decorating, I pressed coconut around the outside of the cake and I decorated around the top border with crushed walnuts instead of pineapple. A smash hit at our Father's Day bbq. item not reviewed by moderator and published
Ina, I don`t think there is a recipe you have done i haven`t liked, but, this one "takes the cake", no pun intended. I have been looking for a recipe with pineapple in it for about 20 yrs.So am very pleased. Thank you so much. vic win7 item not reviewed by moderator and published
Simply amazing!!! item not reviewed by moderator and published
Very delicious. Did not use raisens, but thats a small differential. Would defininitly make it again, although cake without the frosting, is a tad bland item not reviewed by moderator and published
Out of this world! MOist, delicious and definitely a hit ! There was not a crumb remaining. The cake was finished in a few minutes! There is no water used. All the moistness comes from the delicious pineapple! The raisins give it extra crunch and sweetness and the walnuts not only good for health give s nice bite too. The carrots are not even tasted. So no kid will even know its in there. Try it and you wont be disappointed. item not reviewed by moderator and published
This is the best carrot cake recipe ever! I used a small can of crushed pineapple well drained instead of fresh and it works well. I am always asked to bring this cake to family birthdays and any get-togethers. It is so moist and flavorful and easy to make. Friends that said they didn't care for carrot cake ate this and raved over it!! item not reviewed by moderator and published
The Best recipe. This is my first carrot cake + pineapple recipe and I just baked this in muffin pans. The muffins came out flavorful and moist. Thank you, Ina. item not reviewed by moderator and published
Absolutely amazing! Recently married, I wanted to impress my husband by making his favorite type of cake for his birthday. This recipe was extremely easy and a huge success! It has now started a new tradition since he requested that I make this cake every year for his birthday. You will have to try this out! item not reviewed by moderator and published
Excellent! Made this for my mother's birthday last night. It was the hit of the party. Better than the bakery. Thanks Ina. item not reviewed by moderator and published
Everyone loved this cake - I added coconut too - couldn't help myself. item not reviewed by moderator and published
This is the first cake I have ever made from scratch and I made it for my mom's birthday. I am not a fan of carrot cake, but this was DELICIOUS!!! I gobbled it down. The icing was amazing. For someone who is not that good at baking, this wasn't bad. item not reviewed by moderator and published
This recipe seems to be very forgiving. I am not good at multitasking, but tried talking on tge phone while baking, and made several big mistakes. I purposefully left out the extras ie. Nuts, raisins, but accidentally mismeasured the cinnamon and the baking soda! Then, as if that weren't bad enough, completely forgot to add the pineapple! It STILL turned out delicious! Also, I used a bag of baby carrots that I put in my blender on "icey" mode. item not reviewed by moderator and published
This cake was awesome!!! Made it in a bundt because I didn't have an 8 inch cake pan and had to increase baking time by 25 minutes. Also could have made just half the frosting since I didn't have to frost in between layers. Will definitely make again! item not reviewed by moderator and published
best carrot cake! make it every easter. moist and awesome with pineapple! item not reviewed by moderator and published
This is absolutely the best darn cake I have EVER made. Easy peasy to make and DELICIOUS. Thank you Ina! item not reviewed by moderator and published
I love this recipe. If you love carrot cake you will definitely love this one. Thanks Ina!! item not reviewed by moderator and published
Would love to know about your pan? item not reviewed by moderator and published
I would love to know about your pan as well. Is it similar to a muffin pan but with square shapes instead of round? item not reviewed by moderator and published
If you try that, most likely the batter will overflow and make a big mess in the bottom of your oven. item not reviewed by moderator and published
I have a 9" x 3.5" high, round pan that has a removable pan similar to an Angel Food cake pan that I use for no-bake cakes.  I tried to use this pan for 1 nice tall cake, but the center remained raw while the edges were over-cooked + the batter still ran over.  If you want a single, tall cake, try either a Bundt or Angel Food cake pan - a specialty pan w/an open center. item not reviewed by moderator and published
If you didn't try the recipe how can you judge it? Your cake was entirely different than this one. item not reviewed by moderator and published

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Thanksgiving Desserts: Pies and Beyond