Reviewed: Dec. 21, 2007

I am not much of a baker but this was an incredibly easy recipe and the results were outstandiing. Everyone raved over it.

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Bicycleman

Cooking Level: Intermediate

Living In: Pensacola, Florida, USA

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Reviewed: Dec. 12, 2007

I tried this carrot cake recipe 3 years ago and my family loved it so much that it is requested every family gathering. I did cut the oil to 1 cup and the sugar to 1 1/2 cup. Those are the only changes. The reviews I get from family and friends are AWESOME!

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Kyramonet

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Reviewed: Dec. 5, 2007

Boy, did this hit the spot! Like others, I did cut back the oil to 1 cup, used chopped walnuts rather then pecans. I used 2, 9 inch round pans and cook time was a little less, maybe around 25 minutes. Also, I used shredded carrots in a bag to cut time. I did not use the frosting recipe that was included, but used another from this site. Everyone loved it and it will be a regular treat at our house.

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moonxfive

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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Reviewed: Nov. 21, 2007

Since my husband is diabetic, I used Splenda in this cake. Reduced the amount used according to the Splenda box. I could not taste the difference!. I left out the nutmeg and added extra cinnamon, used chopped pecans. This IS an awesome carrot cake!

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JUSTMARNIE

Cooking Level: Expert

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Reviewed: Nov. 7, 2007

This was very good but I gave it 4 stars because I made a couple of changes because of others comments. I only used 1 cup of oil and it was still very moist, it didn't need any more than that. It took about 15 minutes longer to cook even with less oil. I also added an extra 1/2 tsp of cinnamon and 1/2 tsp of nutmeg to insure good flavor. It was almost not enough spice even with adding that. I used pineapple bits because I didn't have crushed. I used all of the frosting which gave it more flavor. My husband loved it but probably wouldn't have if I had made it as published.

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ANGIENAP

Home Town: Westminster, California, USA

Living In: Spokane, Washington, USA

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Reviewed: Nov. 5, 2007

Have made this multiple times now and get rave reviews every time! I've made this into cupcakes as well and they turn out great (same temperature but bake for about 15 - 20 minutes)...I modified it my second time around by using 3/4 cup white sugar and 3/4 cup brown sugar and omitting the oil and replacing it with unsweetened applesauce...much healthier and a better cake!!!!!

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TAMIE33

Cooking Level: Expert

Home Town: Burlington, Ontario, Canada

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Reviewed: Oct. 25, 2007

i made 2 recipes to compare. this one is by far the best! so incredibly moist. i was wary about the pineapple, but i must say that it was great! don't even try the other recipes. this is the ONE!

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Rachel

Cooking Level: Intermediate

Home Town: Watertown, New York, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 23, 2007

This is the best carrot cake EVER. I ended up with a marriage proposal for making this cake for a co-worker! I did cut back on the oil slightly to 1 1/4 C. Added more cinnamon and cloves.

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sweetcakes

Cooking Level: Expert

Living In: Cumberland, Maryland, USA

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Reviewed: Oct. 15, 2007

I use this recipe all the time and like it's description, it is definitely the moistest carrot cake I've made.

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letstryagain

Cooking Level: Expert

Living In: Oakville, Ontario, Canada

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Reviewed: Oct. 4, 2007

This recipe has potential, but I don't understand why it has such a high rating. It is way too oily and rather bland for carrot cake. I would prefer not to modify it and will keep looking for a better recipe.

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CROPPERSMITH

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Reviewed: Sep. 24, 2007

Best carrot cake I have ever had and best cream cheese frosting too! This recipe is very moist and dense and the frosting is just right (not too sweet).

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Tracy2303

Cooking Level: Intermediate

Home Town: Raisin City, California, USA

Living In: Fresno, California, USA

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Reviewed: Sep. 10, 2007

The best carrot cake I have ever had!

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housgrll

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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Reviewed: Sep. 10, 2007

After reading through all the carrot cake recipes on this site...this one seemed the best. It came out wonderful and was by far the most moist carrot cake I've ever eaten. I did make a few modifications: used 1c. each of white sugar and brown sugar, 1 c. Canola Oil, 1/2 c. Olive Oil, and I used fresh pineapple instead of canned. I baked it in 2 9" pans and used a traditional Cream Cheese frosting. I will definitely make again!!!

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Ali B

Living In: Brooklyn, New York, USA

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Reviewed: Sep. 5, 2007

That was GREAT!!! I did change it though I added 1 cup oil, 2 tsp cinnoman, 3/4 tsp of nutmeg, and 3/4 cup of raisin. We loved it at are house. My 4 year old loved the cake but not the frosting. I will make it AGAIN!!

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JERSEYJOETINA

Cooking Level: Intermediate

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Reviewed: Sep. 2, 2007

so moist. The batter looked kinda runny but when it baked, it was so good, and dense.

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VIRGOVICKY

Cooking Level: Intermediate

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Reviewed: Aug. 30, 2007

I have made this cake several times. My husband absolutely loves this cake, especially the frosting.

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KAVYA29

Cooking Level: Expert

Living In: Aurora, Colorado, USA

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Reviewed: Aug. 19, 2007

This recipe was so awesome!!! I made it for Easter and everyone loved, and we have some pretty tough critics in the family!!!

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hilerfamily

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Reviewed: Aug. 17, 2007

this carrot cake was awsome!!!!!!!!! easy to make and delicious.

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MYGREYTURBO

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Reviewed: Aug. 16, 2007

Definately the BEST carrot cake I have ever made and super easy too! I buy grated carrots from the salad counter at the supermarket to make it even quicker. Always gets rave reviews and recipe requests.

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Trish

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Reviewed: Aug. 14, 2007

This is the best carrot cake I've ever had.

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Ed

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Awesome Carrot Cake with Cream Cheese Frosting

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