Mom's Pineapple-Carrot Cake Recipe
This cake brings back memories of Easter, childhood and family.
I made "Mom's Pineapple-Carrot Cate" for an Easter Sunday dinner that I was invited to. It was moist and delicious--everyone loved it! Only changes I made was adding 1/4 cp. more oil, & also added 1 tsp. ea. nutmeg & allspice & changed 2 1/2tsp. cinnimon to 2 tsp. Instead of Bundt pan I used 9x13 pan. It's definite a 5-star winner!
View recipe photos of Mom's Pineapple-Carrot Cake posted by millions of cooks on Allrecipes.com
I had so many problems with this recipe. I have a Pampered Chef spring form bundt pan, that is 10 inches but too small for this recipe. I had to change the cookie sheet under the cake 3 times during cooking. Once the cake was done though it tasted awesome. My husband and step father really enjoyed it. I will reserve some batter for cupcakes next time I use this recipe. Thank you
This was very good - it had a tasty, crunchy, crusty exterior and moist interior. The directions didn't specify whether the beating should be done by mixer or hand, so I beat by hand which probably accounted for the homey, coarse texture (which I prefer). I think this cake could be improved by a combination of spices as an earlier reviewer had suggested,and I did cook it an additional 10 minutes - it looked a little jiggley although the knife came out clean. I had half a block of leftover cream cheese in the fridge, so I beat that with the pineapple juice and then added the 10X sugar. I spooned that over the cake and topped with additional walnuts. I took the cake to work for a bake sale, and had several comments on the beautiful appearance of the cake and 2 requests for the recipe. I will definitely make this again, as I love Bundt cakes for their ease of frosting.
geat recipe. used only 1/2 cup oil and replaced other cup with unsweetened applesauce. fantastic!! moist and delicious
The difference between this and other carrot cakes is the fact that the carrots are pre-cooked instead of raw. It is a really moist cake that is better the day after it is made. Cake tastes best after refrigerating overnight.
Loaded with grated carrots, crushed pineapple, chopped pecans, and walnuts, this classic cake is topped with cream cheese frosting and pretty candied carrots.
The carrots and pineapple work together to keep this cake moist and wholesome.