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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: 494

Showing 471-480 of 494

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  • on February 03, 2008

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    This cake was delicious. I think it will become my new carrot cake. It was extremely easy to make. I wasn't terribly fond of grating the carrots, but aside from that, it couldn't be easier to make. I love the textures with the walnuts and raisins. The pineapple gives it the right amount of moisture. The frosting was very good.

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  • on February 03, 2008

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    My family fell in love with this cake! They are used to wonderful meals and desserts coming from my kitchen, but this was above and beyond the best carrot cake I have ever eaten (and I'm my own worst critic!

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  • on January 31, 2008

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    This was the BEST carrot cake! My husband said it was the best cake he has ever tried!!! I don't like raisins so I left them out and it still turned out perfect. I love anything Ina makes.

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  • on January 27, 2008

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    This has got to be the BEST carrot cake recipe I've every made. However, I made mine in a tube pan because I wanted to use half the frosting, which sounded like a lot. My cookbook software calculate over 1100 calories per slice with Ina's frosting amount. By cutting the frosting in half, I shaved 400 calories off. This cake is plenty sweet, so I just dusted it with powdered sugar and shaved another 200 calories. I got 18 generous slices from my tube pan so I got each slice down to about 450 calories per serving. Whew! Love this recipe, but it's not figure-friendly.

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  • on January 25, 2008

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    For a lower fat version of this I substituted 1/2 of the oil with applesauce and It was delicious! I brought it to work and no one could tell I used a lower fat version.

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  • on January 24, 2008

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    I made cupcakes with this recipe, they were WONDERFUL! I took 40 to work and by the afternoon they were all gone! Perfect, easy recipe. Thanks Ina!

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  • on January 22, 2008

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    Unbelievably moist, dense and delicious.
    Replaced a cup of the oil with apple butter,used canned pineapple, sweeter golden raisins and coarsely grated the carrots in a mini food processor--all with great success. (The finished frosted cake weighed seven pounds! Anyone who loves carrot cake might consider all others "posers" after making this one!

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  • on January 22, 2008

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    This cake I saw Ina make on one of her new shows for 2008 and it looked so yummy. I am a big carrot cake fan. I did not add the nuts and instead added more raisins and a touch more pineapple than the recipes calls for. Word to the wise, when she says use parchment paper to line the pans, use it! It WILL stick and the cake will not come out in one piece.
    The texture is delicious and a almost carmel affect is created on the sides and bottom of the cake. I actually ate it at first without the frosting, it actually doesn't need it, but is pretty decadent with it! When I make it again, I might take the pineapple out and just do straight raisins and carrot. Thanks Ina, I loved it!

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  • on January 22, 2008

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    I made this for my mom and it was a hit! Great cake. Will make again.

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  • on January 22, 2008

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    I loved Ina's carrot cupcakes. I added
    pineapple to mine. I was hoping she would make them into a cake. How wonderful is that? I love Ina and Jeffrey.

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