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Jan 9, 2009 04:17 AM

Best Decadent Carrot Cake Recipe?

I haven't made a carrot cake in eons and would love to know if you have a fave recipe for a cake that includes shredded pineapple and walnuts...that really moist, dense, heavy, messy looking kind.

I'm making one as a birthday cake this weekend (in addition to trying the brown butter Rice Krispy treat recipe!)


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  1. Carrot Cake Epicurious | November 2007

    Mother Berta's Carrot Cake PARADE | August 2002

    Why-I-Joined-Zaar Carrot Cake

    Sam's Famous Carrot Cake

    1. I ended up making this recipe which was exactly what I wanted:

      However I used 100% wheat flour , accidentally used 2x as much pineapple as required, and left out the coconut.

      The result: heavenly! Not too sweet either.

      1 Reply
      1. re: gourmandadventurer

        If you can borrow Colorado Cache (first one) from a library or a friend, and if you have a Cuisinart food processor, the carrot cake in there can be done very successfully in the Cuisinart - only bowl that gets dirty- where the carrot is first grated.
        (I hate washing dishes, so this is a special recipe for me.)

      2. I recommend the UCLA Hospital Cafeteria recipe. If you can't find it online, I will post the recipe. I made it for my former boss's 70th birthday party. Everyone said it was the best carrot cake they'd ever had. It is my favorite. It's made with butter, not vegetable oil.

        1. I prefer the carrot cake recipe from the New York times,
          NYT carrot w/ raisin cake

          1-1/2 lbs. carrots cleaned and grated(approx 4 packed cups)
          2 cups white sugar
          4 eggs
          1-1/2 cups corn oil
          2 cups Flour
          2 tsp. baking powder
          2 tsp baking soda
          2 tsp Cinnamon
          pinch of salt
          2 tsp vanilla extract

          Preheat oven to 450°F.

          Butter the inside of 3 9" cake rounds, line the bottom with parchment paper cut to size, and sprinkle with flour, shake out excess flour and set aside.

          Beat sugar and eggs until thick and then slowly beat in oil gradually.

          Sift together flour,baking powder and soda Cinnamon and salt stir this into the egg,sugar and oil mixture and add in vanilla. Fold in carrots,walnuts and raisins.

          spoon equal amounts of batter into each of 3 cake pans and bake for 35-40 minutes, or until the top springs back when touched. Turn the cakes out on wire rack and let cool.