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. 29, 2005

Very good. I used 1/8 tsp of cloves and 1/8 tsp of ginger because I like a spicy cake but it was just the recipe I was looking for. I used the whipped cream cream cheese icing on this site. Perfect!!

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Obot77

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Reviewed: Apr. 23, 2005

This is an outstanding cake. Everyone loved it, even my friend who hates anything with coconut or pineapple. Will definitely be making again.

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NURSE WENDY

Cooking Level: Expert

Living In: Lake City, Florida, USA

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Reviewed: Apr. 4, 2005

This was the BEST . I made it for Easter , and it was a big hit . I decided to make it for my Co workers, they now think I am the greatest baker .It was real easy to make , did not take long to prepare . I will never go back to my old recipe again !! Thanks for this great idea .

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CPAYNE319

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Reviewed: Mar. 26, 2005

If you like carrot cake with EVERYTHING, like I do, this one's for you! The only personal adjustment I made was to the spices: 3 tablespoons cinnamon, 1/2 t. nutmeg and 1/4 t. cloves; and I used golden raisins. I didn't have a 10 X 15 baking pan, so I used one of those disposable aluminum pans with lid (12 X 8) baked 50 minutes, plus 6 cupcakes, baked 25 - 30 minutes, with the remaining batter. One other suggestion: For full and improved flavor, after the cake has cooled, and before frosting, cover and refrigerate over night.

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HAVANA217

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Reviewed: Mar. 17, 2005

I've been making this cake for years. It's beyond good...it's heavenly! It's the only cake my husband wants for his birthdays. The biggest change I make is this: I omit the rasins and use chopped marichino cherries instead. And of course, the tradtional cream cheese frosting!

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MSLAURABELLE

Cooking Level: Expert

Living In: Maple Grove, Minnesota, USA

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Reviewed: Feb. 21, 2005

I made this for a carrot cake lover. I was a little worried because it was so moist and heavy. I should have never worried -- he said it was the best!! I totally agree!

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TXDENISE

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Reviewed: Jan. 31, 2005

Use Splinda instead of sugar, this is the best cake I've ever converted to "diabetic". Moist enough not to need icing... WE LOVE THIS CAKE...

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CRITTERMAMA

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Reviewed: Jan. 29, 2005

This recipe, with slight portion variations, has been a part of my family for 30 years. All other carrot cakes I’ve tried pale in comparison. That’s why my carrot cake is named Fourteen (14) Karat Cake. This is a winner with traditional cream cheese frosting.

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