Carrot and Pineapple Cake
Show: Barefoot Contessa
Episode: Pots and Plans
Rate This RecipeRead users' reviews (496)
- Recipe categories: Raisins, Pineapples, Fruit, Dairy, Eggs, Cream Cheese, Cheese, Nuts,
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Average Rating:
Total Reviews: 496
Showing 21-30 of 496
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By G. Redline
Mira Loma, CA
on January 09, 2013
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Absolutely delicious!!! Cake is very moist and frosting is not too sweet.
By NatZen
on January 03, 2013
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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!
By FFF(food fanati...
Huntington Beac...
on January 02, 2013
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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.
By csdiva2g
Dallas, Tx
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!
By mia35
new york
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.
By dgoss_5812947
Tampa, FL
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!
By mgiverny_5623192
memphis, TN
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.
By DC Cook 2
Falls Church, 86
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.
By valentina918
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.
By OtterPup
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!