Reviewed: Jun. 2, 2008

The flavor is great. I did wonder why so many people change a recipe before they tried it as written. I didn't expect it to be health food; just a moist carrot cake. This cake is indeed moist, but upon sitting on a paper plate for a day, (kept some and sent the rest with the birthday girl) quite a bit of oil was on the plate. That makes me believe that the cake may have a bit too much oil so next time I make it-and there will be a next time-I will try a little less oil (maybe try just one cup instead of one and a half) to see how that works. I turned the cake upside down to frost and found the amount of frosting to work great. This is the first carrot cake I have ever made but it won't be my last! Thanks!

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grammied

Cooking Level: Intermediate

Home Town: Fairfield, Maine, USA

Living In: Oakland, Maine, USA

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Reviewed: May 20, 2008

I made this cake for a party and everyone could not stop talking about how moist and perfect this cake was in every way.It was a BIG BIG hit!The name says it all.Definitely a five star recipe. Easy and excellent!

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chacha

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Reviewed: May 6, 2008

This is so great. Perfect as is. My friends husband claims to not like carrot cake but he couldnt leave this one alone. A winner.

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Rhonda C

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Eugene, Oregon, USA

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Reviewed: Apr. 28, 2008

Too much oil! I (foolishly) didn't read the reviews because it had near perfect ratings. My daughter was the one who scrolled down and asked if I had read the reviews about the oil- right after I dumped the oil in the batter! The cake really tasted oily and it would've been just great with HALF the oil.

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Jeanne

Cooking Level: Expert

Home Town: Los Angeles, California, USA

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Reviewed: Apr. 15, 2008

The best, so moist and delicous. The frosting makes so much that you will have leftovers.

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AussieChef

Cooking Level: Expert

Home Town: Melbourne, Victoria, Australia

Living In: Westminster, California, USA

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Reviewed: Mar. 31, 2008

I, too, adjusted the oil with the applesauce. I didn't care too much for the pineapple and the frosting was a bit too sweet for me. I made the cake again, this time without the pineapple, and it was very good. Although my husband loved the cake with the pineapple, we both agreed that this was a good recipe.

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Mrs. B

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Reviewed: Mar. 25, 2008

This was very good. Moist. I did the 1 cup applesauce and 1/2 c oil and it was great! Made the cream cheese frosting to taste(not as much sugar). A keeper!

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Jennifer

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Ixonia, Wisconsin, USA

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Reviewed: Mar. 25, 2008

I made this for Easter & it was great. It was moist and the cream cheese was just yummy. My whole family enjoyed it and they couldn't believe I made it from scratch. It was REALLY easy too. Thanks for posting it!!

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HPELLOWSKI

Cooking Level: Intermediate

Home Town: Canton, Illinois, USA

Living In: Kohler, Wisconsin, USA

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Reviewed: Mar. 24, 2008

Great cake! I made mine into a layered cake. I love how the cake baked nice and flat instead of with a hump in the middle. The layers were nice and firm and had no problems getting it out of the pan. Very easy to work with. This recipe will replace my old one. Thanks!

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 23, 2008

I really liked this recipe, the only changes I made was I only put 1 cup of oil and as I was using a 9inch round cake tin I threw in a carrot and walnut cake mix (I had in the cupboard), 2 extra eggs and a cup of water. And it was absoloultly wonderful!

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kate1810

Cooking Level: Intermediate

Living In: Brisbane, Queensland, Australia

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Reviewed: Mar. 23, 2008

Very good cake! Like some others I only used 1 cup of sugar and 1/2 cup of oil. To make up the difference in oil I used all natural applesauce, about 6 ounces. And because it was easier, Betty Crocker made the Whipped cream cheese frosting:)

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JUDY MALLORY

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Reviewed: Mar. 22, 2008

honestly,,I love to bake and try new recipes frequently and I have to say this recipe is anything but awesome.Skip this one really.Sorry

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OREOCOOKIES2

Cooking Level: Expert

Home Town: Moosup, Connecticut, USA

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Reviewed: Mar. 17, 2008

Tastes really good! Everybody loved it. the only thing that scared me was the amount of oil and sugar added. I'll be making it again but not that soon.

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NERLA

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Feb. 24, 2008

* * #1 Carrot Cake * * The pineapple is key in this recipe-it sets it apart from the other carrot cake recipes, you won't be disappointed if you make this. I make this just to have around sometimes & for my moms birthday every single year!

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Lisa Marie

Cooking Level: Expert

Home Town: Burbank, Illinois, USA

Living In: Oak Lawn, Illinois, USA

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Reviewed: Feb. 21, 2008

I could taste the oil, but the frosting wast outstanding!!!

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cherigal

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Reviewed: Feb. 15, 2008

This recipe makes a wonderfully moist, flavorful cake. Thank you.

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GOMOLLK

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Reviewed: Feb. 10, 2008

Like most other reviewers I modified the original recipe too. Used Egg Beaters instead of eggs, used 1/2 Cup oil plus 1 Cup applesauce and added 1/2 tsp nutmeg. It was very moist and delicious - not a crumb was wasted! I made the frosting as in the recipe and it was just enough to thinly cover the two 9" round layers I made. Will definately make again - my husband has already asked!

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Joyce228

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Reviewed: Jan. 19, 2008

good, but not the best I've ever tasted.

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LikesGoodFood

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2008

Everybody in my husband's office and everywhere we've brought the cake have asked for the recipe, they say that's the best carrot cake they have ever tasted.

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mkgallegos

Cooking Level: Intermediate

Home Town: Saltillo, Coahuila, Mexico

Living In: Springfield, Virginia, USA

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Reviewed: Dec. 28, 2007

I get the best compliments on this carrot cake and I've been making in for a few years now. Even my friend who is really picky said it was close to the best he's ever had! I use half of the cream cheese frosting because it's too strong with the whole recipe, but this is seriously awesome!

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Norisa

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Awesome Carrot Cake with Cream Cheese Frosting

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