Food Network
Home> Recipes> Holidays and Parties>
Carrot and Pineapple Cake Recipe

Carrot and Pineapple Cake

Show:

Episode:

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

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 493

Showing 421-430 of 493

Sort by:

Newest

  • on June 08, 2008

    Flag

    This is a great cake. My daughter tasted it and claimed it to be her new birthday cake! The icing was fabulous. I'ver never made cream cheese icing from scratch, but I will from now on. Ina this is a great one!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 07, 2008

    Flag

    Delicious cake, quick and easy to make. I used the round 8 1/2 inch tin foil pans which were the perfect size for the cake mix. Did not use nuts as my kids don't like them. Per the suggestions of other reviewers I also added nutmeg and allspice.
    I thought the icing might not be enough for both inside the cake and out but it was plenty. Everybody loved it, including those who first insisted they didn't like carrot cake:-

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 04, 2008

    Flag

    I made this last month, using 2/3 c unsweetened applesauce and 2/3 c oil, and it made 24 big cupcakes. I did cut down the cooking time, 375 degrees for 20 minutes - done perfectly! The icing is fabulous, but I had so much left over, I decided to freeze it. I made cupcakes using 1/2 the recipe this week and used the thawed icing and it was great! Thank you Ina..I don't miss your show!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 27, 2008

    Flag

    If you're looking for a knock-their-socks-off carrot cake, look no further! I made this as described, except for the following: Substituted half of the oil for unsweetened applesauce, used 1.5 C sugar and will lessen it even more next time, used canned chunky pineapple in its own liquid/drained (no sugar added, and pecans, because I had a huge bag of them already. This is one chunky and hearty cake! BUT, it is so moist and actually on the healthy side, if you don't count the frosting..hehe. But speaking of the frosting, THE BEST I have ever made and eaten. It's silky, fluffy, and beyond delicious. In my opinion, if the cake is decently healthy, it's ok to indulge a little on the frosting. ;- Anyway, enough of my blabbing..JUST GO MAKE THIS! :-D (Thank you, Ina!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 18, 2008

    Flag

    OK, so I love carrot cake and pineapples - so, it sounded like a winning combination - and it was! My husband and I really enjoyed this cake - but, felt that it would be better with more spices like a traditional carrot cake. So, next time, in addition to the cinnamon, I will add some ground nutmeg and cloves.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 17, 2008

    Flag

    I made this cake for a work party and it was a huge hit. I made it into cupcakes and it worked perfectly. The recipe calls for a lot of oil so I used 2/3c. oil and 2/3c. apple sauce and it was really moist and a lot less calories. I am going to make it again for another party I have coming up soon.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 15, 2008

    Flag

    I chose to make cupcakes from this recipe. Baked for 350 for about 45 min (until toothpick came out clean. I also used crushed pineapple instead of the diced for a less chunky affect, a good idea for any of those hesitant about using the fruit. As another suggested, I used 1/2tsp nutmeg, a wonderful touch. Overall these were just delightful and we quite enjoyable without the frosting. A word of advice, if you do plan to make these into cupcakes, cut the frosting in half, you'll have way too much left over!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 11, 2008

    Flag

    This cake is delicious! It has become our new family favorite. My husband asks me to make it every chance he gets!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 25, 2008

    Flag

    This recipe was easy, quick and moist; extremely tasty!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 23, 2008

    Flag

    Made this for my daughter's 7th birthday party and everybody loved it! All of the mom's asked for the recipe. Followed recipe (except I used two 9 inch round pans and it turned out perfect. Will use ALL of the frosting next time!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1... 38 39 40 41 42 43 44 45 46 47 48 ... 50 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.