Reviewed: Nov. 11, 2009

The reason so many are having cakes that are oily is that #1 you mast gradually add the sugar,beating until fluffy before adding more sugar. Continue adding small amounts at a time. # 2 Beat your eggs seperately till very light & gradually add to the sugar, oil mixture. You are not incorperating the sugar & oil & the oil separates & will be on the bottom etc. Try this, you will never have an oily carrot cake again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Hattie7

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 9, 2009

Not a bad recipe, but not AWESOME. Texture is "strange".

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

60schick

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 1, 2009

This cake definately lives up to it's name!!!! I was a little hesitant about how much oil to use, since i read a lot of reviews about it being greasy. I had no problem with it being greasy, however I did cream the oil, eggs, and sugar so I don't know if it made a difference. Other than that I followed it to a T. Everyone loooooved it!!!!!!!! Yummy, you wonn't be dissapointed if you make this one.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

kdelagarza

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 19, 2009

A friend made this last week, and it was the best carrot cake iv'e ever eaten!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Chris

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 17, 2009

I did not care for this. The cake takes forever to bake, and it comes out way too oily. And it tastes like oil. Usually you can't go wrong with a cake. I mean, even if it is bad...it is cake. Someone will eat it. Not this. We threw it away. And that is a lot of food to throw away. We never bothered making the frosting, but I'm thinking that you don't really need that much sugar or that much butter. This was truly a disappointment.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Monica D

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 15, 2009

My family really enjoys this moist cake.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jinlow

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 30, 2009

I made this for my cousin, whose favorite cake in carrot. He is a gourmet cook & I was pleased when he said it was the best he had ever eaten. I discovered I was out of pecans so I used black walnuts & they were yummy.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

GRMAKAY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 28, 2009

I am not a huge carrot cake fan, but this is extremely delicious - as is, the only thing I changed was adding more nuts.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kerry

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 19, 2009

Gave this only 4 stars b/c I made a substitution. After reading lots of the reviews, I subbed out one cup of the oil with unsweetened applesauce. Now I didn't taste this myself b/c it was a Thank You gift for my husband's office but the comments I got back were amazing and included converting someone who doesn't even like carrot cake to someone who had 2 slices! It was moist and delcious! The pineapple is the key! Great recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JUNIPER7799

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Atlanta, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 10, 2009

I have made this cake so many times...and the frostings recipe multiple times on top of that! I always use applesauce to almost completely replace the oil. (1cp applesauce and 1/2 cp oil) It is so moist and flavorful.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Christy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 1, 2009

Cream oil, eggs and sugar with an electric mixer in dry bowl for approx 5 minutes. Then add other ingredients. This makes a nice cake that is not greasy as other reviews have notated.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Cookie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 29, 2009

I was very pleased with this recipe.... however I did double the frosting because it didn't make enough for our liking! I will DEFINITELY make it again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Elle

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 16, 2009

A wonderful cake loved it

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

hopesprings

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 25, 2009

I have made this cake several times and it comes out amazing every time. The cream cheese frosting is delicious!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

USFgirl

Cooking Level: Intermediate

Living In: Clearwater, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 23, 2009

The first thing my husband said was "wow you are definitely going to have to reduce the oil the next time you make this." The cake just sat there. I made it again and used a little over 1 cup of oil and it was a much better cake. The pineapple was not the problem, it was all that oil. And yes, you do have to cook this cake for about an hour.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CJ

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 17, 2009

Very nice cake loved it was very moist.It lasted a whole day.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Anna

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 17, 2009

I have made this recipe several times for family and co-workers. Everyone luvs it and they always ask for more. I have tried other recipes, however this one is the best of all.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BDiaz

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 13, 2009

this cake came out real goooooddddddd

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Shanibaby

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 24, 2009

I used 1/2 oil and replaced it with applesauce This was a good wholesome cake. I would not say it is healthy by any means but it was good. I had alot of batter too, and the 9x13 rose twice it's size but the cupcakes did not rise...weird but def good. Try it!

Was this review helpful? [ YES ]
1 user found this review helpful