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I have a question — Is it possible to make this in a 11X13 baking pan? I’m not good at making the layers & getting the frosting on right. I was thinking that I should use just 1/2 the amount of frosting if I did that. Has anyone ever tried that?
Hi, Katie! You can certainly bake it that way. You might still need all of the frosting just because your 11×13 is larger than the circle layer cake.
I rate this a 10!!!! I have made this 6 times since Easter and everyone who has tried it absolutely LOVES it . I have given out this recipe to numerous people who cannot stop raving about it.
I changed the recipe for the icing. I only use 3 cups of powdered sugar and do not use the lemon juice.
Thank you so much for this recipe. This is all I want to make anymore,
Judi S., Ft Myers, FL
I’m so glad you like the carrot cake Judi!
I made these once as muffins and they were delicious! I forgot to put the salt in thos time, will they turn out ok?
What can you substitute with? Almond or coconut flour? How much as company?
Hi, Thulani! I assume you want to substitute the all purpose flour with something to make it gluten free. If that’s the case, we haven’t tried it with GF flour, but our preferred brand is Bob’s gluten-free 1 to 1 baking blend. Give it a try and let us know how it goes! https://www.bobsredmill.com/gluten-free-1-to-1-baking-flour.html
Great recipe, I do it all the time, it replaced my old carrot cake recipe!
Your recipe looks delicious! I do have a couple of questions before trying it, though.
I am a very amateur baker and am wondering why all carrot cake recipes seem to require oil rather than butter. If I substituted butter for the oil, would the cake still turn out, and if so, how much butter should I use to replace the oil, and how & when would I incorporate it?
Also, would it be okay to add some raisins—say, a cup—to the recipe, or would this make the batter too moist (or have some other deleterious effect)?
Any advice would be most welcome. Kind regards, Dorothy
I think carrot cakes were popular starting in the 70s, and the oil and carrots were supposed to be healthy. Anyway the oil gives it a soft, moist texture, whereas butter would be firmer and drier. Oil cakes are also a lot easier than dealing with butter, because with oil, all you do is mix. Raisins won’t make it too moist, because they are dry. They could soak up a little moisture, so you could consider soaking them in warm water, tea, or orange juice, or similar liquid, to make sure they are nice and plump. Hope it comes out well for you!
Thank you, Willow—I appreciate your advice!
Excellent cake — it was a huge hit for Easter dinner. I made it in a Bundt pan — no changes in the recipe. It probably took 55 minutes to bake (I checked it at 45 minutes and baked it a while longer). Made 2/3 of the frosting recipe (i.e., the same amount as in the original recipe) and that seemed to be more than enough.
Can I bake the cake in a pyrex glass dish? Do I need to change the temperature or duration?
Hello, Zahabia. I have not seen any round glass baking dishes, so I am guessing you are talking about a sheet pan size, 9×13,? You could bake this in a glass dish but you would need to reduce the temperature by 25 degrees and I would check it about five minutes sooner than the recipe specifies. You could do it in this pan size, but you might not have as thick of a cake as you’d like. You can also bake this as cupcakes, too. For more equivalencies, check out this post on King Arthur Flour’s website. https://blog.kingarthurflour.com/2019/04/23/the-essential-alternative-baking-pan-sizes/
I have made this many times,, sometimes as a whole cake, other times baked as cupcakes or in loaf tins. One thing always remains constant – the best tasting carrot cake ever!I am not even a fan of carrot cake, but became a convert after I made this. Thank you VERY much Elise!
I’m so glad you like it Aileen!
This is the BEST carrot cake recipe out there!! I’ve been making this exact recipe for over 20 yrs and gotten rave reviews!! You’ll never want to eat another carrot!!
Hi Ann Marie! That’s so funny….. not wanting to eat another carrot. Glad you like it. Carrot cake is my favorite!
Can this be made without the pineapple and coconut?
Hi, Bethany! Yes, I believe you can leave out the pineapple and coconut and be just fine. Enjoy!
I’m going to make this, I just would like to know how to take out the coconut? Add more carrot? More nuts? More pineapple?
Hi, Nicole! I’d just leave it out. Your cake might end up a little more dense and moist, but I think it should still be just fine. Adding more nuts would also be fine, but avoid adding more carrots or pineapple as that would throw off the moisture content in the cake. Enjoy!
This was a yummy recipe but I have a confession to make. I couldn’t bring myself to use olive oil, subbed canola oil instead. Also only iced the top and middle of the cake. I’m a light weight where rich icing is concerned and everyone still loved it!
What adjustments should I make to switch from canned, sweetened coconut to fresh coconut? I live in the tropics where fresh coconut is in abundance. I’ve never even seen it in a can lolll
Hi, Shanta! Unfortunately, I think that the moisture of fresh coconut would throw off this recipe quite a bit, so I’m not sure I can suggest a good substitution. Sorry!
Love this recipe! Decided to try making it as cupcakes this time for easier transport to my dad’s birthday celebration. They turned out great and he was thrilled to have his favorite carrot cake! : ) For anyone else who wants to try this, they took about 25 minutes (so maybe start checking at 20 mins). I also followed the suggestion from an earlier comment and used lemon zest (1/4 to 1/2 tsp) instead of the lemon juice. Tasted wonderful and kept the frosting from getting too “slippery” at room temperature. Thanks for yet another favorite recipe, Elise!
I don’t know if I had imagined it, but I thought I read that you could substitute grapeseed oil for the olive oil somewhere. Anyway, I wanted to ask how you frosted the cake. It looks beautiful and I’d like to try doing the same!
Great recipe!! Made this for my Mom’s birthday and everyone was very impressed. I was concerned about using olive oil in a cake but it came out tasting delicious. Don’t worry if your batter tastes like olive oil, it balances out after baking and icing, so just follow the recipe exactly! I made a little extra icing and cut my two cake rounds in half to made a 4 layered cake, it held together well and was a huge crowd pleaser. :)
Best carrot cake recipe! I’ve made it so many times…and it always amazes us !!
I made this cake for Easter and forgot to add the carrots. Since it was also April Fools Day, I called it an intentional prank. :) OMG this/these was/were FANTASTIC!!!! Even without the carrots! I halved the recipe, mixed it by hand, (no mixer needed) and made cupcakes out of it. I used the cream cheese frosting from the carrot cake cupcake recipe on this site and it was absolutely perfect. 1/2 c butter, 8oz. cream cheese & 1 cup confectioners sugar! Everyone raved about these and the leftovers were just as good the next day!
The cake tastes much better when you use vegetable oil as opposed to olive oil.