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A Plus Carrot Cake

“Tired of the same old, boring carrot cake? THIS is the Carrot cake you'll love forever! A little different because some of the ingredients aren't what you'd find in a 'normal' carrot cake. My own MOTHER, who despises anything coconut, had two helpings for dessert and took some home!! Don't knock it until you try it!! You'll never go back to that boring recipe again.”

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Grandma's Carrot Cake

Submitted by: Brenda Wiley

Home Town: San Jose, California, USA

Living In: Grand Prairie, Texas, USA

This recipe has been a favorite in our family for three generations. Different from traditional carrot cakes, this cake is extremely moist and flavorful and is topped with a buttermilk glaze while still warm. Try it and I think you will agree that it is the best!! Be certain to reduce the baking temperature to 325 degrees F(165 degrees C) if using a glass baking pan.

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Moist Carrot Cake

Submitted by: Koribear

This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.

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Delightful Carrot Cake

Submitted by: Tasha Nilson-Trout

As a youngster I can remember waiting for grandmother to pull this cake out of the oven. Boy did it ever smell as good as it tastes. Enjoy!!

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Mary Anne's Carrot Cake

Submitted by: P.Weiss

This moist juicy dense and nutty carrot cake has been a family tradition for years. The recipe makes 2 Bundt pans and can be divided in half if necessary.

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Mom's Carrot Cake

Submitted by: v monte

The difference between this and other carrot cakes is the fact that the carrots are pre-cooked instead of raw. It is a really moist cake that is better the day after it is made. Cake tastes best after refrigerating overnight.

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