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Nutrition Facts
Serving Size 1 (105g) Recipe makes 15 servings
Calories 338
Calories from Fat 156		(46%)
Amount Per Serving		%DV
	Total Fat 17.4g	26%
	Saturated Fat 3.6g	18%
	Monounsaturated Fat 4.5g
	Polyunsaturated Fat 8.2g
	Trans Fat 0.0g
Cholesterol 42mg		14%
Sodium 360mg		15%
Potassium 122mg		3%
Total Carbohydrate 42.8g		14%
	Dietary Fiber 1.3g	5%
	Sugars 25.7g
Protein 3.8g		7%
detailed view... how is this calculated?

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Phenomenal Carrot Cake

Recipe #108615 | 55 min | 10 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Mel T
Jan 17, 2005

This is a fabulously moist carrot cake that my family has been making for over 25 years. I'm not sure where the original recipe comes from but I really, really appreciate the person who thought this up! It is an extremely quick and easy cake to make, but everyone will rave! For an even more decadent treat, frost the cake with your favourite cream cheese frosting.

SERVES 15 , 1 cake (change servings and units)

Ingredients

3 eggs
1 1/2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups shredded carrots
10 ounces crushed pineapple in juice
1 cup shredded sweetened coconut
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt

Directions

1
Preheat oven to 350°F.
2
Spray a 9 x 13 pan with nonstick spray.
3
In large bowl, beat eggs and gradually add sugar.
4
Continue beating and add oil and vanilla.
5
Add carrots, pineapple, and coconut.
6
Sift flour, baking soda, and salt together.
7
Add flour mixture to wet ingredients and mix well.
8
Pour batter into prepared pan.
9
Bake for 45 minutes, or until the top is golden brown and a cake tester comes out clean.
10
Let cool before frosting.
11
Note: This recipe works just as well for muffins!

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Featured Reviews for This Recipe

From: Tony Rules The Kitchen... Sally Watches!

On Sep 13, 2008

What? No nuts? Are you crazy, of course I added nuts! So so good! Nothing beats Carrot Cake in my book and this one was a 5 star for sure. More in my book!

0 people found this review helpful

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From: Angela #5

On Apr 25, 2007

I have never made carrot cake before. I read the reviews and was unsure if I should add any spice. I decided to just follow the recipe exactly. It came out perfect but when I tasted it I thought I should have added the spice. My husband asked me to frost it but I do not like cream cheese frosting. I found the recipe for allspice cream cheese frosting and decided to frost half the cake. WELL, let me tell you, the frosting was amazing. I ended up frosting the whole cake,or I should say what was left of it. It was delicous and so easy to make. Can't wait to make this again.

1 person found this review helpful

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From: * Pamela *

On Jun 9, 2005

Great recipe, I just love carrot cake!! I made one 9x9 inch cake and 12 cupcakes from the batter. the kids enjoyed the cupcakes even without the icing. I iced the cake with Allspice Cream Cheese Frosting Allspice Cream Cheese Frosting and it was a great addition. The cake actually tastes better the next day when the flavours have blended. Thanks for sharing!

6 people found this review helpful

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From: Charishma Ramchandani

On Jan 18, 2005

Awesome!!! This cake turned out just as you had described out. Extremely tasty! We had it on its own without the frosting. It is a favourite already My family loved it. Thank you so much!