Reviewed: Nov. 15, 2008

As far as I'm concerned, this is THE carrot cake recipe. Everyone I have made it for just melts the moment they put it in their mouht. HOWEVER, I do make 1 1/2 times the frosting because I like to make 3 round layers and slather the frosting in between each one. YUM! Sometimes I add a bit of shredded coconut to the batter and the frosting for a lil extra something.

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RINI723

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Reviewed: Nov. 11, 2008

MUST USE 1/2 APPLESAUCE for the oil! Otherwise way too oily. Grated the carrots SMALL so mixes in with the rest of the ingredients. I took the suggestions of other reviewers – ½ APPLESAUCE for the oil, boiled raisins in rum before adding, added 1 c. sweet small flaked coconut and 1 large can crushed drained pineapple, much much much better than the other one on this site that got over 1500 reviews. (because I am HIGH ALTITUDE I also had to add 3/4 c. more flour which we have to do with most recipes)

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Kerri

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Oct. 17, 2008

I didn't change a thing and we all loved this recipe!!! This is a heavy duty cake... very rich but boy is it good. Anyone that didn't rate this well must not love carrot cake in general. Yummm

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JOAN2005

Cooking Level: Expert

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Reviewed: Oct. 14, 2008

I also changed this recipe from carrots to lima beans and instead of nuts i used pepper corns. I'm just kidding, but I don't understand why over 800 people can give it such a high score when they alter it. Follow the recipe as it's written and review it honestly. It bothers me so much that people keep changing it and then give it such a high mark. It's not even the same recipe anymore so it's very misleading to people that don't read the reviews and just go by the ratings. It ends up costing people time and money and I think that's totally ridiculous. I tried this cake and honestly, it was terrible. I didn't change a thing so I feel that I can rate this honestly. Some of you should give it a try or make a different recipe alltogether!

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amalia1961

Cooking Level: Expert

Home Town: Winchester, Massachusetts, USA

Living In: Andover, Massachusetts, USA

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Reviewed: Oct. 11, 2008

This definately the very best. Anyone who found it dry did not follow the recipe. I did cut the sugar in frosting in half and I also added a bit of coconut to the cake. I have made it over and over by request. My boss told me he would be giving me a raise if I wasn't retiring because he liked this cake so much.

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nbr1cat

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Reviewed: Oct. 9, 2008

I've been making this cake for my families Thanksgiving for 3-4 years,and it's the best carrot that I've ever eaten and thats what everybody thats eaten it has told me also.It is 5 stars. Kev

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kev

Cooking Level: Intermediate

Living In: Elmira, Oregon, USA

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Reviewed: Oct. 4, 2008

Cinnamon - 2 tsp.

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Sweet Lovin'

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2008

This is soooo yummy! I thought 1 1/2 cup oil was to much, so I put 1 1/4 cup. I also didn't have any crushed pineapple, so I used 2 of the small lunch pack sized containers, and put it into my magic bullet to mix it up a bit. Also, I only used 3 cups of confectioners sugar, which I thought was PLENTY, as my mixer had a hard enough time mixing... YUMMMMMMY!

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AMYROCHA

Cooking Level: Intermediate

Home Town: Tillamook, Oregon, USA

Living In: Pacific City, Oregon, USA

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Reviewed: Sep. 23, 2008

This carrot cake truly is awesome. Nice and moist. Everyone loved it, even those who said they use do not like carrot cake enjoyed this. I left out the nuts since hubby is allergic but threw in a couple handfuls of raisins instead. One note, my oven temp is pretty accurate and it took about 20 min longer to bake than the receipe indicated using a 9x13" pan.

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WORKINGGIRL61

Cooking Level: Expert

Living In: Schenectady, New York, USA

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Reviewed: Sep. 21, 2008

This is a good flavored cake. The icing is a little sweet for my taste. I added a splash of milk, because it was so thick that my mixer could barely keep up with it. Then I used about 2/3 of the icing recipe for a 9x13 cake.

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MARFYC

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Sep. 12, 2008

Very good. I had no problems with oiliness, although I did use half oil and half applesauce. I also added coconut. I halved the recipe and baked it in a 8x8 baking dish, since it was only for me and hubby and 3 year old. This took longer to cook, but I just kept testing it with a tooth pick and adding 3 minutes until it was cooked all the way. Very good. And the frosting was outstanding - I was surprised there was any left to put on the cake! :)

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jettabugfox

Cooking Level: Intermediate

Home Town: Londonderry, New Hampshire, USA

Living In: York, Maine, USA

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Reviewed: Sep. 9, 2008

When I was making this cake, I was surprised that the recipes calls for 1 1/2 cups of oil. I thought I had read it wrong, and had to read the measurements a couple of times to be sure that I was reading it right. Anyway, I followed the recipe to the T. When the cake was done I thought that it was on the oily side, but it was moist and very tasty! I think I will reduce the oil to 1 1/4 cups and squeeze out the pineapple juice the next time I make this cake. I didn't use the cream cheese frosting recipe that came with this recipe. I used the Cream Cheese Frosting II recipe which was really good. It was sweet, but not icky sweet.

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amcgowan

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Reviewed: Aug. 17, 2008

I did a round layer for this recipe and it did not seem to have enough body, I think that if you were transpose the flour/carrots measurements it would come out better, other wise it had good taste but the cake did not get done in the center.

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phillip344

Cooking Level: Expert

Living In: Winfield, Kansas, USA

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Reviewed: Aug. 16, 2008

good...but a bit dry

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Bella

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2008

It's my sisters Birthday. I have NO gift for her. Came across this recipe. Never made Carrot Cake w/Cream Cheese frosting in my life! Just happen to have all the ingredents so I got to work really fast. Presented my gift of "Awesome Carrot Cake w/Cream Cheese Frosting" to my sister. It was the only birthday cake and come to my surprise Carrot Cake w/ Cream Cheese Frosting was her all time favorite. Thanks so much for the recipe! I received great reviews from all and felt so much better that I had a Gift to Give!And PS: Followed Recipe as stated.

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NancieCarole

Cooking Level: Expert

Home Town: Berkeley Heights, New Jersey, USA

Living In: Pueblo, Colorado, USA

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Reviewed: Aug. 9, 2008

Awesome it is. I have done this recipe so many times with great success. I never reduce the oil - it does come out very moist with both the crushed pineapple and oil. It never felt too much as others seem to say. The only difference is, I don't use cream cheese frosting! I put whipped cream instead - and since that is light and fluffy, it makes up for the dense cake.

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Suriya

Cooking Level: Beginning

Living In: Boston, Massachusetts, USA

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Reviewed: Jul. 25, 2008

Made this as written and found it to be very oily. I still thought it was good, very tasty. It can be improved, though. I am going to try some of the suggestions.

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Kelly

Cooking Level: Expert

Home Town: Lansdowne, Pennsylvania, USA

Living In: Berlin, New Jersey, USA

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Reviewed: Jul. 12, 2008

THis carrot cake is brilliant. Its easy to make and quick too. Watch out because it does stick to the tray once you remove it from the pan. you might want to sprinkle some sugar on the tray before putting the cake on it.

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mbfelix90

Cooking Level: Intermediate

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Reviewed: Jul. 3, 2008

I enjoy making this. I do not like carrot cakes but I will eat this one. I use fresh carrots and fresh pinapples. I love it.

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Amanda

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Reviewed: Jun. 18, 2008

I made this for Father's Day and even the nondesert folks ate it up. I did do the recommended exchanging the 2 cups white for 1 of each - white and brown, added the 1/2 teaspoon of nutmeg, using 2 t of cinnamon, and adding another spoon of vanilla. I'm stuck making it again next week but it's worth it!

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Annette

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Awesome Carrot Cake with Cream Cheese Frosting

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