The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Photo by Holly
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!
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Photo by Holly

Cooking Level: Intermediate

Home Town: Fort Stewart, Georgia, USA
Living In: Wilson, North Carolina, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.58 star rating.
Reviewed: May 21, 2009
I did not care for this recipe.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.58 star rating.
Reviewed: May 14, 2009
Tastes like burnt grease.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 27, 2009
I thought this cake rocked. I make it every year for my birthday, and family picnics, and its a huge hit. I didn't change anything in the recipe and it came out fabulous
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 13, 2009
very good - used unsweetened apple butter for some of the oil (didn't have applesauce). Added walnuts.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 13, 2009
Was a huge hit this Easter! I only put in a cup of oil but that was the only change I made. Delicious!
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Cooking Level: Beginning

Living In: Norwich, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 12, 2009
Very good cake. I made it as is except I decreased the oil to 3/4 cup and added 3/4 cup of unsweetened apple sauce. I also baked it in 2 9' rounds for about 40 minutes. I know some people said there was too much icing but it was the perfect amount for a layer cake.
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Cooking Level: Expert

Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 9, 2009
This recipe is almost identical to my mom's carrot cake recipe. It always gets rave reviews whenever I make it. The oil IS the right amount. It's supposed to be moist! And I have never had a problem with the oil sitting on the bottom of the pan? as some reviewers mentioned. So if you modify this recipe *sigh* then expect the cake not to come out as tasty as it should! And making the frosting from scratch is almost necessary! NO store-bought canned frosting! BLAH. If you are looking for a "healthy & low fat" cake, then pass this one by and make one out of tofu! Life is meant to be enjoyed and that means eating something delicious & sinful once in awhile!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 9, 2009
This really is an Awesome carrot cake! Someone at my work made this cake and I thought it was so good that I asked her for the recipe and thats how I found out about this site. I was so excited to make a cake from scratch for the first time instead of using a box. It was easy and turned out great everyone loves this cake! I made the frosting one time but it is super sweet so I just buy the already made tub of cream cheese frosting and its cheaper.
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Photo by Holly B-More

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 7, 2009
Awesome!! with some changes!!!Left Out the Pineapple and pecans. Came out perfect, light, not to sweet, not even that oily. This is a good base recipe for anyone who wants to experiment and make it there own. For anyone who's complaining about the oil in it. I suggest eating it cold/ refrigerated, Not out of the oven.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 7, 2009
I have made this recipe on several occasions for different friends and family and have never gotten anything but, great responses! I followed the recipe, not changing anything and it is great! The only thing is that it does take a little longer to bake than 30 or 40 minutes.
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Edi

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 7, 2009
I am a baker and this to me is the very best carrot cake I have ever made. This is a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 4, 2009
Tracy, this is just such a fantastic sell out recipe! Thank you for sharing! I baked it 13 times - always to rave reviews and I've passed on the recipe to all. Best wishes for a great Easter, Joy, Malaysia
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Joy

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 3, 2009
I made this cake exactly as the recipe is written and it was absolutly awesome. I did omit the extra pecans from the iceing though and I added a couple of tablespoons of water during the mixing of the iceing.It did take about fifty minutes to cook through.My family has already requested another one.I will definetly use this recipe again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 24, 2009
This is my husband's FAVORITE. I bake a lot and this is the ONE thing people always request again and again. I have always followed the suggestions here to reduce the oil to 3/4c. I have played around with the sugar quantity and also mixed brown and white sugar. It's always wonderful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 15, 2009
5 star recipe as written. 10 star recipe with one tiny little addition.... 1/2 tsp of orange flavoring (or 1 tsp grated orange peel) in the frosting. This is a bakery tip, don't try using orange juice, you won't taste that; use the orange essential oil found in the peel or Lor Ann orange flavoring. Awesome recipe!
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Cooking Level: Expert

Home Town: Shawnee, Kansas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 22, 2009
Made the carrot cake exactly as recipe calls for. Like other reviewers stated, way too much oil. It was definately moist, but you could see the oil on the bottom of the glass dish! Not enough spices either, couldnt taste any! Hubby liked this only because of the thick layer of cream cheese frosting ( didnt use this recipes frosting but used "Cream Cheese Frosting II)- its excellent. As for the carrot cake, I will be trying another recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 20, 2009
EXCELLENT!!! used cream cheese frosting II from this site. Perfect!
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Cooking Level: Intermediate

Home Town: Flushing, New York, USA
Living In: Danbury, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 9, 2009
I just had to let you know that this is the best recipe I found for carrot cake, and I guess the name fits also, I made it and brought it to work, and they asked if I made it, of course I said yes, well it was Awesome, they said! I just had to share that with you. Love2Bake
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 8, 2009
I was looking for a c.c. recipe with pineapple and without coconut and raisins. This is a keeper! Yes, there is a high sugar and oil content, but this can be adjusted if necessary with applesauce for some of the oil. This cake is very moist, which is great! The only change I made was to omit the nuts in the frosting--there were enough in the cake itself. Great recipe!
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