A Plus Carrot Cake

A Plus Carrot Cake

90
HEATHERINPUYALLUP 0

"Tired of the same old, boring carrot cake? THIS is the Carrot cake you'll love forever! A little different because some of the ingredients aren't what you'd find in a 'normal' carrot cake. My own MOTHER, who despises anything coconut, had two helpings for dessert and took some home!! Don't knock it until you try it!! You'll never go back to that boring recipe again."

Ingredients

1 h 20 m servings 296 cals
Serving size has been adjusted!

Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 36.7g
  • 12%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 156 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15x2 inch baking dish or 10 inch Bundt pan with cooking spray.
  2. In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In a separate larger bowl, mix together the eggs, sugar and vanilla by hand. Stir in the oil; the mixture should resemble pudding. Gradually stir in the dry ingredients, then fold in the carrots, pineapple coconut, walnuts and raisins. Pour the batter into the prepared pan, and spread evenly.
  3. Bake for 55 to 60 minutes in the preheated oven, or until a small knife inserted into the cake comes out clean.

Footnotes

  • Note
  • Feel free to omit the coconut, walnuts, or raisins as your taste buds suit you. However, getting rid of the pineapple will take away from the moisture of the cake.
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Reviews

90
  1. 100 Ratings

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YUM! Try my alterations if you want a healthier version of this great carrot cake. I made several changes to the original recipe (based on some of the recs) and it came out smashing... Split the...

This is outstanding! I thought my original recipe was the best, I was wrong! The only alterations I did was use half buttermilk and half oil and cut the sugar to 1 1/4 cups and use brown sugar...

This cake was delicious, moist and flavorful! I put the raisins and carrots in a bowl with the pineapple while I got everything else ready, to let the raisins hydrate in the pinapple juice and ...