This carrot cake is chock full of "goodies": carrots, walnuts, golden raisins, coconut, AND pineapple! Is cramming so much tastiness into one Bundt theoretically possible? Folks, I think Gale Gand actually rewrote the laws of physics when she created this carrot cake recipe--it's that good. Please take a moment of silence to marvel at her genius.
Done? Good. When you're finished here be sure to check out The Food Librarian's blog for more tasty Bundt cake recipes. In honor of National Bundt Day (November 15th--who knew??), she is running a series called "I Like Big Bundts" (Sir Mix-a-Lot, anyone?): 30 Days of Bundt Cakes. Neat!
Recipe: Spiced Walnut Carrot Cake with Pineapple by Gale Gand, courtesy of the Food Network.
I read online reviews of this recipe before making it, and here is a (paraphrased) sampling of what I've seen. (And my response):
"Ohmygosh this cake totally tastes like walnuts! There's like a walnut in every bite. I can't eat it!" (Um...not only is "walnut" in the recipe title, it's also the SECOND word. Of course the cake will be full of walnuts, what didya expect?)
"I hate pineapple (or coconut or raisins). So gross! I rate this recipe 0 out of 5 stars." (Again, pineapple is in the name. Read the recipe first, and if you don't like an ingredient, swap it out. Or make something else. Simple.)
"I made this, but used X instead of Y, Z instead of B, decreased C, increased A, and left out D. It was terrible! What a waste of ingredients. Would not recommend this recipe to anyone." (Sounds like you've made so many changes, you've got yourself a whole new recipe. No wonder it didn't work out so well. Don't blame Gale Gand, because you didn't actually make her recipe now, did you?)
My take? This cake is wonderful--moist, spicy but not overwhelming, and full of the sweet, good things I happen to like. Frosting not required. Which is a good thing because now we can have it for breakfast. Win!