Reviewed: Mar. 20, 2007

I love this recipe, it is the best carrot cake I have ever had. This is the first and only Carrot cake I will ever make. My friend's and family absolutly love it.

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Worthy

Cooking Level: Professional

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Reviewed: Mar. 19, 2007

I used a mini bundt pan to make indivdual cakes and they were excellent! I had to shorten the baking time, but unfrosted, they freeze wonderfully.

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Stacy Rae

Cooking Level: Intermediate

Living In: Lincoln, Nebraska, USA

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Reviewed: Mar. 17, 2007

I give it 5 stars with the changes people mentioned: reduced sugar to 1 1/2 cups, reduced oil to 3/4 cup, added 1/2 cup apple sauce, and it was wonderful! Baked in two 9 inch pans.

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whblynne

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2007

Pretty darn good I'd say...a lil wetter than I would like though. I followed some of the others advice and used 1 cup of applesauce and 1/2 cup of oil. Maybe that's why it was so wet? Anyways the flavor was awesome and I'm pretty sure none of it will go to waste ;)

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Zap

Cooking Level: Expert

Home Town: Moncton, New Brunswick, Canada

Living In: Manchester, Kentucky, USA

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Reviewed: Mar. 7, 2007

Cheers all around!

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JENNerAsian

Cooking Level: Beginning

Living In: Columbus, Ohio, USA

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Reviewed: Mar. 4, 2007

This actually the texture of carrot cake that was looking for but it came out fabulous, tasted great and it was my first time making carrot cake. My brother begs me to make it all the time. This ones a keeper!

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PrivatePublic

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Reviewed: Mar. 2, 2007

WOW! Made some changes- 3/4 c oil, extra cinmn, added nutmeg, pecans & walnuts, 1c/white, 1c brown sugar. Baked over night, put in 'frige, frosted next morning. VERY moist & dense. Everyone loved it at work, me too. Thanks for sharing a great recipe! OH, and grate the carrots, not your fingers! OUCH!! :)

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SNAB

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Reviewed: Feb. 20, 2007

I made this twice, the first time I followed the recipe to a T, but I found it kinda of oily, and the texture a little off, so the second time I made it I substituted the 1 1/2 cups of oil for 1 cup of non-sweetened apple sauce and 1/2 cup oil. The texture was perfect and it was easier to cut too. Also I used some spenda with the sugar to cut some calories and used lowfat cream cheese for the icing. The second time around I'd give it 5 stars!

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Christine-CanadianCook

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2007

Fantastic! Perfectly moist, Great flavor, I will be making this again soon

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Dawn Anderson

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2007

This cake was awesome! I had a little trouble because it wasn't done after the amount of time it said to cook. But, overall it was great. The frosting was very creamy and sweet.

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dnauqram_zil

Cooking Level: Intermediate

Living In: Manistee, Michigan, USA

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Reviewed: Feb. 15, 2007

Lives up to its name. I also cut back on sugar (by a half cup) and didn't use oil (I used 1/2 cup apple sauce and 1/2 cup flax seed instead). It turned out awesome and super moist.

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AMHND

Cooking Level: Intermediate

Home Town: Fremont, Ohio, USA

Living In: Charlottesville, Virginia, USA

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Reviewed: Feb. 11, 2007

It truly is awesome. In case you're wondering, 3 cups grated carrots is 6 or 7 large ones. (I was wondering how many to buy.) I took other reviewers' advice and only used 1 cup of oil, and it was still plenty moist. I sprinkled flaked coconut on top of the cream cheese frosting, and it looked and tasted great.

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Samantha Li

Cooking Level: Beginning

Home Town: Fremont, California, USA

Living In: Davis, California, USA

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Reviewed: Feb. 11, 2007

Best carrot cake I have made. Really awesome. The family wants me to make it again.

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DIANAE38

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Reviewed: Feb. 6, 2007

I came to this website looking for a carrot cake recipe that was the very best. I came across this one and decided to compare to betty crocker. Exact same recipe except only 3/4 c. oil and no pineapple. I wanted alittle pineapple so I added about a 1/4 cup of juice. For those of you making your first carrot cake from scratch this looks like it is to thick for a cake, not to worry its supposed to look that way. To make mine alittle different I made a graham cracker crust for just the bottom of the cake, yummie!! The cream cheese frosting is awesome, but I only used 3 c powdered sugar. Moral of the story is you only need 3/4 c oil so why add the calories because it is still very very moist. My daughter took most of my cake home with her, thank goodness. I woke up this morning thinking about a piece of that cake.

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Holly

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Reviewed: Jan. 31, 2007

I made the cake part of this recipe and scaled it for 30 servings as I had a bigger pan. This was a huge hit for my boss' birthday. I've already had another coworker request this for her birthday!! Great recipe!!

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TXCYCLIST

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Reviewed: Jan. 30, 2007

TOOO MUCH OIL, it tasted alright but the form didnt come out at all!! The batter was way too lose because the oil was way too much i followed the recipe exactly as written!! it was too oily , my fingers were dripping with oil after i personally didnt like it the form of the cake was tooo moist and oily

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Lekha

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Reviewed: Jan. 26, 2007

This cake was a total hit! Everyone loved it. I made the recipe to specification the only thing I would make sure to do is not let the butter get too soft for the icing or it will be runny. Otherwise fantastic!

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P3ONE

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

Living In: Plano, Texas, USA

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Reviewed: Jan. 18, 2007

This was the first time that I had ever attempted anything close to this caliber and it was a hit. The only thing that I changed was the amount of sugar that I added to the frosting. I would recommend add to taste. And then...ENJOY!!!

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marlowe2k5

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Reviewed: Jan. 10, 2007

This cake is so moist and delicious . I didn't use nuts though and only used a cup of oil insteed of a cup and a half ,I made up for it by not draining the pinnapple juice out when adding it, also added a tablespoon of nutmet yummmmm !

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IleneDavis

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Reviewed: Jan. 7, 2007

I made this for a birthday party and I barely got a piece. Thanks!!

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Kristin

Cooking Level: Intermediate

Living In: Newark, Ohio, USA

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Awesome Carrot Cake with Cream Cheese Frosting

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