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Carrot and Pineapple Cake Recipe

Carrot and Pineapple Cake

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (493)

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Average Rating:

Total Reviews: 493

Showing 21-30 of 493

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  • on December 29, 2012

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    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!

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  • on December 26, 2012

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    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.

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  • on December 13, 2012

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    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!

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  • on November 21, 2012

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    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.

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  • on October 18, 2012

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    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.

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  • on October 06, 2012

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    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.

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  • on September 20, 2012

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    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!

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  • on September 06, 2012

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    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.

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  • on August 31, 2012

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    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:

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  • on August 28, 2012

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    Best cake ever, I always use this for the base of my fondant cakes. Very moist and without fail a crowd pleaser

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