The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: May 9, 2007
Of all of the carrot cakes out there, this one is the best. It is so moist and flavorful. The frosting is delicious. I could eat the entire thing myself.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: May 7, 2007
I made the frosting only for another cake recipe. It was GREAT!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: May 7, 2007
Awesome frosting! The cake was pretty good too although I will make a couple changes next time. I think I will roast the nuts for more flavor. If you want to add raisins 3/4 cup is plenty. I didnt like the pineapple- if I had a food processor to smooth it out I bet it would have been better. All the guys liked it though.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: May 4, 2007
I followed the advice of the others who made this cake using only 1'4 cup of oil and the rest apple sauce then adding more spices and raisens, it turned out well for my first carrot cake. Everyone loved it so I would def. make this again
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 28, 2007
I didn't have 3 cups of grated carrots, I had 1 1/2 cups carrots and added 1 1/2 cup grated apples. I added 1/2 tsp more of ground cinnamon because I love cinnamon. This recipe was DELICIOUS!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
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Reviewed: Apr. 28, 2007
Fantastic result! I drained the pineapple and only used the smaller 8 oz. can. I added 1 cup of flaked coconut and toasted the pecans in the oven for about 15 minutes at 350 before adding to the cake batter. I baked mine in 2 round cake pans and it was the perfect amount. I did not use pecans in the frosting and added a squeeze of fresh lemon to cut the sweetness a bit. Even the kids - who weren't too sure about carrot cake - loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 27, 2007
I've been making this for years and we love it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 15, 2007
Very good recipe,nice and moist,very good texture, but was alittle short on flavor.I added another teaspoon of cinnamon a on my second batch.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 14, 2007
I have been making this cake for a couple of years with great success. I normally double the recipe and bake in a 1/2 sheet cake pan. The only change I make is to increase the cooking time. This time I needed a Gluten Free cake so I substituted Bob's Red Mill Gluten Free Flour mix for the flour and added 1 Tablespoon of Guar Gum (for a double recipe). The cake turned out perfectly.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 10, 2007
I love this recipe!! I made it for Easter, and it was a huge hit. They loved it, even had family ask for the recipe. I did fix it up though, I put 1 1/2 cups of sugar and 1 cup of oil, still came out perfect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 10, 2007
I've made this twice within the last 2-3 weeks and both times it was just "awesome"!!! Both times I doubled it. The first making a layered cake and the second I made a single and a bunch of cupcakes. Also, the second time I added a cup or so of raisins. Thanks for this great recipe!
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Cooking Level: Intermediate

Living In: Wasilla, Alaska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 9, 2007
If I could give this a 4.5 I would. The cream cheese frosting is divine... and even if I find a better carrot cake, I will definitely use this frosting. The cake itself was somwhat bland, I should have added a few more spices (I added cinnamon, allspice, nutmeg).. it's still missing something. I baked it in a 12 inch round dish and it turned out great. Thanks!
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Cooking Level: Intermediate

Home Town: Fremont, California, USA
Living In: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 9, 2007
I haven't had a better carrot cake. My husband said, "Fantastic!" Moist and full of flavor.
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Cooking Level: Intermediate

Home Town: Morley, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 8, 2007
Awesome! The best carrot cake I ever tasted and it was easy to make. I followed the directions, doubling the recipe so I could freeze one. Lots of compliments on this Easter dessert!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 7, 2007
This turned out great!! I heeded the other reviews and substituted the full amount of oil for 1c. applesauce (unsweetened) and 1/2 c. oil. I baked the batter in two 9" rounds (at 350 for 30 minutes) and they turned out beautifully!! I made the frosting with a little more powdered sugar (about 1 c. more) and a splash of milk... I wanted to make sure I had enough frosting for my layered cake. I sprinkled the remaining pecans on top of the frosted cake and the overall presentation was wonderful. Everyone loved the cake and I will definately be making this again!!
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Cooking Level: Expert

Home Town: Franklin Grove, Illinois, USA
Living In: Clinton, Illinois, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 31, 2007
This cake was bland. The ingredients sounded right, but the taste just wasn't there. I even wound up doubling the amounts of cinnamon, adding nutmeg and cardamom, and even golden raisins, as well as a few other attempts at salvaging it.
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Cooking Level: Intermediate

Home Town: Centralia, Washington, USA
Living In: Lappeenranta, Etelä-Karjala, Finland

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 30, 2007
I have been using this recipe for a few yeras now. It comes out great everytime. I made it again last week but I cut the recipe in half (serving 12) and baked it in a glass 8X8 baking dish. It was perfect. Someone even said "it was the best carrot cake they have ever eaten":)
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The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 30, 2007
I made this as the recipe says to, except I made it in two 8" pans. It took 50 minutes to cook until done and was very greasy. If I made it again, I would definitely cut back on the oil.
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Cooking Level: Expert

Living In: Montclair, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 24, 2007
Everyone loved it, it was delicious. The batter was very liquidy though and I had to bake it for a very long time at low heat to get it cooked all the way through the middle but not burn it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 23, 2007
Delicious! I did however make some changes. Used 1/2 whole wheat and 1/2 white flour. I used only 3/4 cup of oil and 1/4 cup of apple sauce. Added about 1/2 tsp of nutmeg, 2 tsp cinnamon and a dash of cloves. I also only used 1 1/4 cup of sugar since the carrots I used were already really sweet. I added pecans and baked in 2 8' round pans. I made a delicious cake w/ cream cheese frosting. yum!
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