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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

⁽²⁷⁸⁾ 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: Michael Stoner

On Nov 7, 2009

Delicious!! I made these into muffins and adjusted the cooking time to 30 min. I can't stop eating them!!

0 people found this review helpful

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From: Chel9702

On Oct 31, 2009

My husband has been requesting carrot cake for a while now since its his favorite. I have never been a big fan of it but I finally decided to try this recipe today. And OMG this is good!!! I followed the recipe exactly and it was so easy. The middle sunk in just a tiny bit but not enough to notice once iced. The icing is wonderful too! I am waiting for DH to get home so he can taste it! Thank you for the recipe. Absolutley deserves 5 stars!

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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!!

57 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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