Rich Carrot Cake Recipe

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Rich Carrot Cake

Amy Alusa


I had a piece of carrot cake at a church function when I lived in Texas, that was absolutely marvelous. The woman who baked it offered me her email address, and said that she would send me the recipe. When I tried to email her, the email address was invalid. I was so very disappointed. I have tried to make it myself, and this is as close as I can get it. It is wonderful. Enjoy it.

pinch tips: How to Measure Ingredients




20 Min


35 Min


1 box
extra moist spice cake mix
1 pkg
instant vanilla pudding
1/2 c
canola oil
1 can(s)
crushed pineapple, drained, juice set aside
1 1/4 c
pinapple juice, and water to make up the difference
1 tsp
real vanilla
1/2 c
1 c
carrots, peeled, grated
3/4 c
flaked coconut
3/4 c
walnuts, chopped

Directions Step-By-Step

Preheat the oven to 350 degrees. Grease liberally and lightly flour an angel food cake or bundt pan, 2 loaf pans or a large oblong pan or glass casserole.
Mix in the mixer, the cake mix, pudding mix, eggs, milk, oil, pineapple juice & water mixture and vanilla.
Stir in the other ingredients. The batter will be thick, but if you can see that it is too thick to even spread evenly in the pan, add another 1/4 cup of water.
Pour batter into the pan/s of your choice, spreading batter as evenly as possible, being sure to get it into the corners (if you are using loaf pans or an oblong pan). Bake for 45 to 55 minutes, depending on the heat of your oven. Mine seems to run hot. Cake is done when a thin wooden pick or knife inserted into the middle comes out clean.
cool for 5 minutes before removing from pans to finish cooling on a rack. After carrot cake is cooled, you can frost with your favorite cream cheese frosting or drizzle with an orange glaze.
Orange Glaze:

2 teaspoons Orange juice or
1 teaspoon Orange extract
1 cup of water
3/4 cup of powdered sugar

About this Recipe

Course/Dish: Cakes