The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: May 18, 2009
I loved this cake. Very moist and flavorful. My husband said it was the best carrot cake he has ever eaten!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 13, 2009
i've made this recipe a dozen times. it doesn't matter if you hate carrot cake everyone loves this recipe! i kinda tweak with it by putting in just a little more cinnomon and vanilla but that's just me! definetly put cream cheese frosting. this is a must have at most holiday party's!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
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Reviewed: Apr. 7, 2009
Lovely and moist. I cut the recipe in half and cooked in an 8x8 pan for about 45 minutes. I cut down quite a bit on the amount of walnuts because my boyfriend is mildly allergic to them; other than that I changed nothing. I did notice there's nowhere in the directions to add the allspice so I just did that with the other spices. Very good topped with Brown Sugar Cream Cheese Frosting from this site!
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Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 30, 2009
Everytime I make this cake I get raves! People who claim they hate carrot cake can't resist this cake. I direct them to this site for the recipe. A+ is right!
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sgs

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 31, 2008
I've had this as a fruit coctail cake since 1965 & added carrots cause I had some left over from a carrot cake. My recipe calls for brown sugar, 2 cans of fruit coctail. & jucie from 1 can to pour over cake when done. I also make a butter, brown sugar, cinamon, & nut topping that I add before baking. I serve with a dollop of whipped creme cheese frosting if they want it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 20, 2008
This cake is the best Carrot Cake ever!
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Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 20, 2008
Wonderful! My first carrot cake ever. I took some suggestions: I used 1/4 cup oil and 1 cup sweetened applesauce with cinnamon (had on hand), and cut sugar to 3/4c white and 3/4c brown. I only had about 1/3 cup of raisins so I made them special by soaking in a little rum and hot water until adding them in to the batter, along with about 2tbsp. of the resulting liquid. I didn't have any nuts and I kinda missed them...but only a little because this cake turned out fantastic anyway! Delicious flavor, so moist, and a little bit dense, but not so dense you feel guilty eating it. Slap a cream cheese icing on it(or don't, really), and you have an absolute winner. It also tastes even better this morning than it did last night. Thank you!
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Cooking Level: Intermediate

Living In: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
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Reviewed: Sep. 12, 2008
This is the best Carrot Cake recipe. I made this for someones birthday at work, and almost everyone had two pieces. I made a few changes. I used cake flour instead of all purpose flour. I added one more cup of carrots, and I didn't add the coconut. The recipe does not tell you to add in the allspice, but I added in with the dry ingredients. Other than the few changes mentioned above,I suggest you follow the receipe as instructed.
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Cooking Level: Intermediate

Home Town: Augusta, Georgia, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 18, 2008
I made a slightly healthier version of this carrot cake with varied add-ons and it came out great (and plenty moist, as seems to be the thing for this recipe). First, a cup of the oil became applesauce. Split the flour half whole wheat and half white. Honestly, I didn't notice the whole wheat at all and I might use that for the whole thing next time. Half the sugar was white and half was brown. I may cut back on the white by about half a cup next time because it was plenty sweet. If you were going to put icing on this I think the sugar would be over the top (I didn't ice, though). My additives included raisins, walnuts and coconut though I think next time I would use half a cup of raisins and a full cup of walnuts (I didn't quite have enough for a full cup this time). As I say, even without the pineapple, it was very good!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: May 23, 2008
This is a reciepe I have used for years. I got it out of the Sacramento Bee (Sacramento,California)about1976. It's my families favorite.
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Cooking Level: Expert

Home Town: San Antonio, Texas, USA
Living In: Lone Star, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: May 12, 2008
This cake was finished in a blink when I first made it.It really should be called an "A Plus Plus Carrot Cake"! Now I'm getting orders from relatives and friends! Thank you for posting this recipe.
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Cooking Level: Beginning

Living In: Cheras, Selangor, Malaysia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 16, 2008
This was the BEST carrot cake I've ever tasted. I baked it in a bundt pan and the icing was excellent. It freezes well and great for box lunches. I can't think of any changes I would make. Thanks so much for this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 27, 2008
excellent! very moist!!!
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Cooking Level: Intermediate

Home Town: Wyandotte, Michigan, USA
Living In: Newport, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 25, 2007
This cake is amazing snd sooo moist! I was surprised by how easy it was to make. I also substituted unsweetened applesauce for most of the oil and it still came out great.
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Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA
Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 4, 2007
Very good cake. My boyfriend doesn't really enjoy cake, but I made this on his birthday and he loved it. One suggestion for this cake would be to make your own frosting. I used store-bought cream-cheese frosting, and I think it took something away from the cake. I made this recipe a while ago, and it's hard to place my finger on what it was about the frosting, but the cake was delicious. You could eat it by itself. GREAT!
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Cooking Level: Intermediate

Home Town: Plano, Texas, USA
Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 17, 2007
This cake was very good. I added a cup of dried blueberries. I had to leave in the oven quite a bit longer than the recipe called for, but it was delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 14, 2007
Excellent recipe...need no change at all. A perfect keeper, everytime I bake this cake is a success by itself. Serve it with cream cheese frosting always.
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Cooking Level: Expert

Living In: Panama City, Panama Province, Panama

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 17, 2007
This was good, but it tasted too much like pinapple and not too much like carrot.
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Cooking Level: Expert

Home Town: Kalamazoo, Michigan, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 10, 2007
I used 1 1/4 C of oil as the recipe stated and the oil taste overpowered everything else and it fell apart when I tried to take it out of the bundt pan.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 8, 2007
The taste of this carrot cake is excellent. I cut the oil down to 1 cup and used 1/2 white sugar 1/2 brown sugar. Only problem was that it was still VERY wet, it stuck to the pan very badly so we ended up just breaking it into pieces in a bowl and drizzling frosting over it as it was dished out.
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Cooking Level: Expert

Living In: New Hudson, Michigan, USA

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