So glad you liked it, Joye!

This was the best carrot cake I’ve had in my life. I added 1/2 cup raisins, and 1/3 cup sweetened shredded coconut. It took longer to cook than the recipe stated, but I expected that since there’s a lot of liquid in this cake with all the carrots.my husband loved it too.

Wow that’s quite the compliment. Thank you!

In reply to Georgina Marshall.

This won over my carrot cake-loving family as the best EVAH! That pineapple makes it, and I’ll never tell them the magic secret to keeping it moist.
My icing ran short (I did four layers, cutting two pans because that’s all I have and didn’t want to wait to reuse one to bake a third once cooled), so I used extra juice (I squeezed fresh pineapple) to thin it out.
It was my first time browning butter, and I didn’t have enough powdered sugar, so I made that for the first time too.
Thanks for the experiences and THE WIN!

In reply to Michele.

Ok this cake was awesome! Thank you! I made two cakes (one exactly as your award winning recipe and the one with 1/2 raisins and 1/2 walnuts). Everyone LOVED! So many “best ever!” compliments! Thank you 🙂

The recipe is an award winning recipe. I say make it exactly as is.

Should we be adding baking soda if the self-rising flour has baking soda?

They are not a big flavor profile in this cake. They add moisture and a tiny bit of texture.

You can definitely whisk this by hand and get a good workout in. Let me know how it turns out for you.