Carrot and Pineapple Cake

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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 :-

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!!!!!! :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Absolutely delicious!!! Cake is very moist and frosting is not too sweet.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.