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: Feb. 5, 2006

This is a great recipe! I made this for my Dad for his birthday, and he loved it. I cut back on the pineapple because I thought adding the whole can would make it too sweet. It came out great.

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15 users found this review helpful

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Becky

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Jan. 31, 2006

I made this for a group of designers at my dads work and they loved it. Still talk about it six months later.

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7 users found this review helpful

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COLDSTONIED

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Reviewed: Jan. 8, 2006

Very delicious!! Somehow very similar to my mango bread, but still very very yummy!

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7 users found this review helpful

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ONESHOTCHICK

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Dec. 1, 2005

I thought this was just okay. I followed the recipe exactly and was really looking forward to trying it because I like all the ingredients called for. However, after sampling the first piece tonight, I thought there were way too many raisins and I love raisins, but I would cut back on the amount next time. Also I love pineapple but again the amount overshadowed the carrots. So I would definately use less than the 20 oz. called for because I would like more of the carrot flavor to come through. It is delightfully moist, but unfortunately not the best I've ever had.

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6 users found this review helpful

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DCBRUSH

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Reviewed: Nov. 16, 2005

This cake was excellent. I left the carrots as coarse as the coconut and it was really good. My daughter said she had never had carrot cake that had carrots that you could see before. I left out the raisins since it would have been a fight to get anybody to try it if I put them in and I used pecans instead of walnuts. I'll make this again.

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3 users found this review helpful

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Amy

Cooking Level: Expert

Home Town: Dover, Tennessee, USA

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Reviewed: Nov. 6, 2005

This cake is wonderful!! It reminds me of something my grandmother used to make. Now I actually squeezed out some of the extra juice out of the pineapple before I folded it into the batter so it would come out more firm, which helped out a lot. I baked it in a bundt pan and after it cooled I warmed up some store bought cream cheese icing and drizzled it over the cake. It came out perfect. I'll definitely be making this again.

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17 users found this review helpful

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Kristin

Cooking Level: Intermediate

Home Town: Artesia, New Mexico, USA

Living In: San Antonio, Texas, USA

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Reviewed: Nov. 1, 2005

I read all the reviews before I made the cake and was very disappointed. It was awful, but maybe I did something wrong when I baked it.

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3 users found this review helpful

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paralegalmom

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Reviewed: Oct. 30, 2005

Very good - just what I was looking for. My husband and I agree this recipe is more of 'bread pudding' than a true cake in consistency. It's very heavy, very moist, very yummy! Icing would be overkill on this cake, in my opinion. I served warm with a dollop of fresh whipped cream.

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8 users found this review helpful

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MACLEOD26

Cooking Level: Intermediate

Home Town: Mifflintown, Pennsylvania, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Oct. 7, 2005

Very good and very moist. Big hit with my family. Thanks for sharing!

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5 users found this review helpful

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southernstyle

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Reviewed: Sep. 30, 2005

This cake was delicious, moist and flavorful! I put the raisins and carrots in a bowl with the pineapple while I got everything else ready, to let the raisins hydrate in the pinapple juice and they were extra-plump and yummy in the cake. Thank you for a wonderful recipe!

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28 users found this review helpful

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joesgirljeri

Cooking Level: Expert

Living In: Pleasant Grove, Utah, USA

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Reviewed: Sep. 4, 2005

This is a really good cake, but when I tried this I didn't think it tasted like carrot cake. It was more like a spice cake that happened to have carrots in it. It's heavy, moist, and a bit greasy. I followed the recipe to a T, but omitted raisins as I despise them in baked goods. I'll try this recipe again, but next time I'll use 3 cups of carrots and substitute a 1/2 cup of the oil with buttermilk or applesauce to cut back some of the greasiness. I think I'll use a smaller can of crushed pineapple as well since it's almost overly sweet and moist especially after topping with cream cheese frosting.

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19 users found this review helpful

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Mya Cooks

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Reviewed: Aug. 22, 2005

This carrot cake really hit it big at work. I was looking for something different, but really good and this was it. I try new recipes all the time and take them to work. This is the one that everyone raved about all day. That has never happened before in the years I have work in this office.

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2 users found this review helpful

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Lori

Home Town: Bay City, Michigan, USA

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Reviewed: Aug. 7, 2005

Spectacular!

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1 user found this review helpful

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onebirdiema

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Reviewed: Jul. 2, 2005

Very easy and great tasting. Recieved a lot of compliments when I made this for a cancer benefit. Just made this again only this time I needed something sugar free so I used Splenda instead of sugar. The batter was different and it didn't seem to rise as much but it was still excellent.

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4 users found this review helpful

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TJAKS

Home Town: Hartsville, South Carolina, USA

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Reviewed: Jun. 17, 2005

very good.i didnt add the nuts though or the coconut,maybe next time i will try it with the coconut

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1 user found this review helpful

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BLUSHINGRAINBOW

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Reviewed: May 29, 2005

Very good recipe. My office had a bake-off and this one of the favorites. Thanks!!!!

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SOLOMON3

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Reviewed: May 15, 2005

YUMMY!!! served this at dinner tonight with rave reviews. I cut back the oil to 3/4 cup and added 1/2 cup unsweetened applesauce. Did it in a bundt pan and frosted it with homemade cream cheese frosting that I added some pineapple juice to(saved it when I drained the pineapple). Sprinkled on a bit of finely grated carrot to garnish...beautiful!

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6 users found this review helpful

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WYATTDOGSTER

Cooking Level: Expert

Home Town: Annandale, Virginia, USA

Living In: Warrenton, Virginia, USA

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Reviewed: May 8, 2005

This was by far the BEST carrot cake I've ever had. My daughter made it as a surprise for me on Mother's Day, we all enjoyed it very much. Thanks!!! :)

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PSNIGHTOWL

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Reviewed: May 4, 2005

This is my new standard carrot cake recipe. My mom said it was the best she'd ever had! I used Allspice Cream Cheese Frosting, and it turned out amazing.

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2 users found this review helpful

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ANTHM

Cooking Level: Beginning

Living In: Lewiston, Idaho, USA

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Reviewed: Apr. 30, 2005

I made this cake for my best friend's 40th Birthday and he loved it! He won't eat any cake but carrot cake and he said this is by far the best he's ever had. Everyone who sampled it also love it, even those who don't usually like carrot cake. I frosted it with cream cheese frosting but I think it would have been just as great without it (was a little too sweet with it). Also I think a 1/2 cup of raisins would be plenty instead of a cup(a little too much raisins). Thanks for a great recipe!

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7 users found this review helpful