Carrot Cake VIII

Carrot Cake VIII


"A heavenly, homespun dessert perfect for a party or just simply for the family!"


servings 639 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 639 kcal
  • 32%
  • Fat:
  • 29.4 g
  • 45%
  • Carbs:
  • 88.3g
  • 28%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 520 mg
  • 21%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C). Coat Bundt pan with vegetable oil spray. Flour pan and tap out excess flour.
  2. In a medium bowl, sift together flour, salt, soda and pumpkin pie spice. Set aside. In a separate bowl, combine coconut, walnuts and raisins. Set aside.
  3. Grate carrots (to make 3 cups). Set aside.
  4. In a large bowl, combine sugar, pineapple with juice, oil and applesauce. Beat on high speed for 3 minutes. Beat in eggs one at a time. Add vanilla and carrots.
  5. Add flour mixture and beat on low speed until combined. Add coconut, walnuts and raisins and combine.
  6. Put batter into 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes, or until toothpick inserted into center of cake comes out clean. Cool in pan on wire rack. Invert onto serving plate. Frost, and refrigerate one hour.
  7. To make the frosting: In a large bowl, combine cream cheese, butter, confectioners sugar, orange zest and juice. Beat until smooth.
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  1. 42 Ratings


Very good! I omitted the orange in the frosting and substituted 2 tsp. vanilla extract. It worked great. One thing I would change,though. Instead of calling for "1 pound of carrots" I would just...

We thought this cake was fabulous. I made these alterations: I used two cups all purpose flour and one cup whole wheat flour, and this seemed to make the cake more dense--something I really li...

I'm stingy with 5 star ratings, but this cake deserves it! I made the batter exactly as listed except for the pumpkin pie spice. Didn't have any, and based off of a recipe for pumpkin pie spic...