Carrot and Pineapple Cake

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I make this cake with the following changes: 1 1/2 c. brown sugar, only 1/2 veg. oil & 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!

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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 :

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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.

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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.

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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!

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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.

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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.

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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 :-

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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

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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!!!!!! :