Reviewed: May 17, 2013

HI..This is an AWESOME recipe...did i say awesome? i managed to make a small 6" and an 8" to be shared in office...the taste was perfect...not soo sweet and it is moist...i don't like the dried ones...even some bakery has it..it won't taste like this one... but this is superb!!!

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Reviewer:

Ainul Oon

Reviewed: May 3, 2013

This really and truly is the best carrot cake I have ever eaten. It is delectably moist and has just the right amount of sweetness. It is very, very rich, however, and extremely dense. My husband made this cake for my birthday and, had we known how thick and dense it was, we'd have halved the recipe. Our family of four couldn't finish an entire cake ourselves! I'd definitely recommend this recipe to anyone but if you're making it for a small, home gathering, half the recipe. As is, this recipe would be great for a large potluck or family reunion!

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Reviewer:

Melissa

Reviewed: May 2, 2013

I love this cake! I have made it several times for birthday's and holidays and it has always come out moist and delish! I did change a few changes.. For the oil I did half apple sauce and half melted coconut oil... and for the spices I added a dash more cinnamon, also about a teaspoon each of ginger, allspice, and nutmeg. I also did not add the raisins. And if you want to get really fancy I made maple covered walnuts! But all in all, best carrot cake ever!

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Reviewer:

Oh For The Love Of Baking!

Cooking Level: Expert

Living In: Denmark, Maine, USA

Reviewed: Apr. 22, 2013

i only made one tiny change to this (cut the vegetable oil in half and substituted apple sauce for the remainder). it was awesome... i was reluctant to present it to my father who loves carrot cake, but he raved about this version for weeks. Thank you so much!

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Reviewer:

nom-nomstheword

Cooking Level: Beginning

Reviewed: Apr. 20, 2013

I have made this recipe many times now, and I always get smiles! I love this recipe, thanks for sharing it truly is the best carrot cake ever!!!!!

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Reviewer:

Pearl

Reviewed: Apr. 20, 2013

The first time I tried this recipe was because my daughter had a about 10 pounds of carrots given to her and 15 pounds of bananas and didn't know what to do with it, so I looked at it and thought, carrot cake and banana bread! So I downloaded this recipe and of course being me changed up a few ingredients, like I used white raisens & craisins, I used walnuts and cashews, Vietnamese cinnamon, I added pure vanilla bean and it turned out great! All my friends love it. I actually made it later - the original recipe that is, it was very good and moist too, but I love my additions. I encourage you to play with the recipe - that's the fun in cooking!

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Reviewer:

Cacica_Yve

Reviewed: Apr. 15, 2013

This is my first review, but I felt the need to defend Nan's recipe. I was a little afraid to try this after reading some of the negative reviews. I needed to make a Carrot Cake for a birthday at work (we pay the cake forward), and I was attracted to this recipe because it made a large cake. Everyone LOVED it. All I could hear were the ooohs and aaahs. It was moist, but not soggy, as some said. I had to use 9-inch pans, but it was not a problem. As at least one other person said, this is the carrot cake recipe I have been looking for. Thank you, Nan!

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Reviewer:

Mimi33

Reviewed: Apr. 14, 2013

I LOVE this carrot cake. It truly is one of the best I've ever had. The only thing I did different was soak the raisins in pineapple juice. I think it would have been the best I've ever had, had I taken the time to make frosting, rather than using canned. But I was feeling lazy after grating 6 cups of carrots!!! All that said, I will say, it IS a dense, heavy cake. But that's how carrot cake is supposed to be.

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Reviewer:

Jessica

Reviewed: Apr. 5, 2013

Everyone loved this cake! Some said it wasn't the best one ever. My vote is one of the best. I did not have any problems with a heavy or pudding like texture. I did read a lot of the reviews and I followed some of their advice. I added 1/2 tsp of baking powder. I kept the soda the same. I squeezed the juice from the pineapple. I put the shredded carrots on a paper towel for a bit before I went on to the sugar adding step. I put in 6tsp of cinnamon, 1/2 tsp of each: cloves, nutmeg. 1/4 tsp of ginger (didn't smooth out the top). I used the cream cheese frosting I recipe to put between the layers and top. I had no problems with the bake time. I was surprised when it was ready when it supposed to be since I used 9 inch pans that were really full.

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Reviewer:

stacyb

Cooking Level: Intermediate

Home Town: Indianola, Iowa, USA

Living In: Joliet, Illinois, USA

Reviewed: Apr. 5, 2013

This was so good! I didn't have any pineapples or raisins, so i experimented and used apples. Your probably thinking "Carrots and apples?!?!" Well everyone in the house loved it! I made it in a bundit cake pan, and coated it with homemade buttercream frosting. To add a little decoration, I dyed the little bit of coconut i had left to a bright orange color, and sprinkled it over the top. Came out wonderful thanks a lot :)

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