recipe reviews for:

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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Reviewed: Apr. 14, 2012

Ok. First thing I did, was make a few changes based upon the reviews I read. Here are the things I changed: flour-3 cups; cinnamon-1 1/2tsps; nutmeg-3/4tsp; allspice-3/4tsp. Sugar is one where I made a big change: 1/2 cup of granulated sugar and 1/2 cup brown sugar - packed. An even bigger change was made where the oil was concerned. I used: 1/2 cup of grapeseed oil, 1/2 cup applesauce, and 1/2 cup of plain unflavored Greek yogurt. I omitted the vanilla by accident. The cake came out great.

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Reviewer:

bakingthetimeaway

Cooking Level: Expert

Reviewed: Apr. 4, 2012

OMG, OMG, OMG!!!!! THIS IS THE BEST CAKE EVER!!!! I am in love and officially addicted...I might get fat off of these cakes if I make them enough to satisfy my NEED for them!!! This cake disappeared the night I made it!!! That's like record time, 1 or 2 hours? The cake has the right consistency and is moist but not breaking apart moist. I love the way that the walnuts add a bit of crunch to the cake and the flavors change throughout one bite. I wouldn't take out the walnuts, raisins, or coconuts at all because they add so much to the cake. This truly is an A+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ carrot cake! I will definitely cover it with whipped cream the next time I make this because I can really imagine how these two would fit together. It would make the cake better, if that's even possible!! The only thing is that I had to reduce the bake time by 15 minutes each time I made it. I don't know why, but it would burn otherwise. (I have baked it in multiple ovens too, so I don't get it!!) This is my first cake from scratch, but it made me look like a professional!!! This is totally the ultimate dessert!! Love it and will definitely make it for the rest of my life!!

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Reviewer:

Jael73

Cooking Level: Intermediate

Home Town: Hyderabad, Andhra Pradesh, India

Living In: Lawrenceville, Georgia, USA

Reviewed: Feb. 22, 2012

I think there may be a little bit too much 'stuff' for me- I will cut the raisons down next time to see if that helps. Overall a great recipe.

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Reviewer:

Holly

Reviewed: Feb. 17, 2012

Always a favorite, and my husband asks for this carrot cake over and over. A++++++++++ for sure

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Reviewer:

gigiblu222

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Reviewed: Jan. 19, 2012

Very tasty, moist cake! As per some reviewer(s) suggestion, I reduced the amount of oil (I used 1/2 cup oil, and 3/4 milk with 1 tsp vinegar to make it as buttermilk). Also as per another reviewer, I reserved the pineapple juice and used it to soak the raisins in it. I used golden raisins, not the regular dark brown raisins. I didn't have coconut, but I'm sure it would have tasted amazing in there. Instead of making cake, I made muffins, and baked for about 20-25 min. I also did a few muffins with a cream cheese filling. The filling I used 1 pkg of cream cheese, 1/4 cup of sugar, 1 egg yolk, 1/4 tsp lemon extract, 1 tsp vanilla. For the muffins with the filling, into the muffin tin I put 2 tbsp of batter, followed by 1 level tbsp of cream cheese filling, topped it off with more batter).

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Reviewer:

arlenecherianthomas

Reviewed: Nov. 14, 2011

Wow, this cake is the best! I never seen cake disappear that fast. Moist and delicious! I doubled up on the seasonings and added butter instead of oil, it came out divine.

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