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Nutrition Facts
Serving Size 1 (179g) Recipe makes 12 servings
Calories 659
Calories from Fat 346		(52%)
Amount Per Serving		%DV
	Total Fat 38.5g	59%
	Saturated Fat 11.7g	58%
	Monounsaturated Fat 9.3g
	Polyunsaturated Fat 15.2g
	Trans Fat 0.1g
Cholesterol 83mg		27%
Sodium 564mg		23%
Potassium 210mg		6%
Total Carbohydrate 75.0g		25%
	Dietary Fiber 2.4g	9%
	Sugars 55.5g
Protein 7.1g		14%
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Why-I-Joined-Zaar Carrot Cake

Recipe #73825 | 1¼ hours | 20 min prep | add private note

⁽²⁸²⁾ RATE IT NOW Print Recipe

By: Lennie
Oct 22, 2003

On October 2, 2001, I discovered the Recipezaar Web site. I immediately joined so I could post a request for a recipe I had lost. In less than an hour, I had a reply: this recipe. Unfortunately, I never posted it into the database — until now. My mistake. This cake was the reason I joined, and the friendly response I received was the reason I stayed!

SERVES 12 (change servings and units)

Ingredients

CAKE

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 3/4 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained

FROSTING

1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
2 cups icing sugar

Directions

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2
Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth.
3
Stir in carrots, coconut, walnuts and pineapple. Pour into 9x13 inch pan and bake for about 45 minutes. Don't panic, the centre will sink a little.
4
Allow to cool; when cool, ice the cake. You can certainly use your favourite cream cheese frosting to ice this cake, but the one I've included is highly recommended (I usually leave the cake in the 13x9 pan and just ice the top).
5
To make the frosting: Cream the butter and cream cheese until smooth; add the icing sugar and beat until creamy.

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Featured Reviews for This Recipe

From: mrthing

On Nov 20, 2009

I've never made a carrot cake before, but this one turned out incredibly. I served it to a group of friends and it caused a near riot. I thought there was going to be a fight. One thing to keep in mind. Icing is for a sheet cake, it's not quite stiff enough for a layer cake. It tastes wonderful though.

0 people found this review helpful

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From: Chef Shelly #1242723

On Nov 19, 2009

Well, after sitting and reading ALL 280+ reviews, I decided to make this recipe into cupcakes, to serve at my wedding in 2 days! I realized that I had NEVER made my fiance his favorite cake from scratch, probably because I didn't think I liked carrot cake - WRONG!. I just finished making 2 batches, and am thinking of making another, I am sure they are going to be a BIG hit! They are SO moist! I can't wait for them to sit a bit for the spices to come to full flavor. The preparation went quickly- after grating the carrots. I did incorporate a few changes as recommended in some of the reviews... 1) cut sugar to 1 cup, 2) 1/2 c. unsweetened applesauce for half the oil, 3) added 1/2 tsp. nutmeg & 1/2 tsp. allspice, 4) added an extra 1/2 cup carrots, 5) omitted coconut & walnuts to appease fiance and new in-laws =), 6) baked 18 minutes for cupcakes - yielded approx. 18 cupcakes per batch, using an ice cream scoop to measure. I have only tried one w/o frosting, I think they will definitely be sweet enough once frosted, I like the extra spice, yet it isn't overpowering, I think the applesauce helps to "lighten" the finished product and reduces the chance of "sinking", and I love the pineapple! I used the frosting recipe, but added 1 tsp. vanilla. Will definitely update after the wedding! Thanks for the recipe! I am so glad I decided to try it!

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From: Kasha

On Jul 21, 2004

I made a couple of changes to lower the fat, like applesauce for the oil, all egg whites, no nuts, cut the sugar down to a cup...this was fast to put together, easy, and gave a fantastic result! I love the cinnamon taste in there. My center didn't fall, it gave a beautifully flat cake. This is much easier than the last carrot cake I made, and I love the pineapple in there. A super-winner with my picky French husband!!

58 people found this review helpful

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From: eatrealfood

On Apr 8, 2005

you have a wonderful commemorative recipe! this cake was the piece de resistance of our dinner last night. the thing that tipped the scale to make this our new favorite recipe for carrot cake, was the addition of the coconut - which my husband just flipped over. i was faithful to the recipe except instead of 2tsp cinnamon i used 1 1/4tsp each of cinnamon and nutmeg. for the frosting i used neufchatel cheese and lowfat butter (also added 2tsp vanilla extract) and it didn't compromise the taste at all - in fact it was, errr....literally the icing on the cake.

47 people found this review helpful

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