Reviews & Comments

I made this cake in a 9x13 pan. I omitted the OJ, orange peel, and coconut. I increased the water to 1 cup, and used 3 eggs. I added 3/4 cup of grated carrots as suggested. It was very moist. It did not taste like a box cake. I made my own cream cheese frosting: 4 oz. light cream cheese, 2 tbsp. margarine, 1 tsp. vanilla, and 1 cup confectioner's sugar. It was not overly sweet. It definitely is the ultimate carrot cake!

I've made this recipe many times, but forgot some ingredients. Like the addition of the orange juice and orange peel. My daughter's birthday is March 17th and we are celebrating with a Corned Beef Dinner and this cake is her favorite. I know how to bake from scratch, but sure do appreciate cutting corners occassionally.

I have been using this recipe for several years, and it is a family favorite! I do not add the raisins, but I double the coconut and add a few more pecans. I also use two cans of cream cheese frosting. It is a hit wherever I take it.

Came out awesome. I didn't have any oranges on hand so I added 2 drops of orange extract to the 1/2 cup of water called for. Didn’t add any extract to the cream cheese frosting. I had some left over toasted coconut as well as lightly toasted pecans so I added some to the batter. I should have added more, it gave it a nice sweet crunchy texture. I made this in 3 tiers. I wish I had gone a little thicker on the frosting since the cake it nice and subtle and the sweetness in the frosting and the pieces of pineapple in the cake itself leave you wanting more. Will ABSOLUTLY make again! Also garnished with pieces of pecans on the edges of the cake.

This is the third time I'm made this cake and get GREAT feedback every time. I leave out the coconut and it is still wonderful