This was the best carrot cake ever. I made it for my husband's birthday and he LOVED it (he is picky). I will be making this one again.

OH MY WORD! This cake was wonderful! My family loved it. The only thing that I would do next time is use less raisins, it was a bit too much for me although I didn't get any complaints.

I really love this recipe, I omit the raisins and add an extra egg. This recipe makes a lot of batter. I've made in several times and I get rave reviews everytime. I like this recipe because it doesn't taste real greasy/oily and it's very moist. The last time I made it, everyone wanted the recipe and some didn't even real care for carrot cake before this.

I baked this cake for my son's 38th birthday in Sept. 2008. It was asbsolutely terrific. I made one addition to the menu, and that was 2 tsp. of Allspice - just because our family loves the flavour of allspice in things like bran muffins, banada bread and carrot cake. The cake and the cream cheese frosting were excellent. My son loved the cake. I highly recommend this recipe!

Absolutely wonderful recipe. I added 1/2 cup of coconut to the batter. My DH loved it! Definitely marinate the carrots in the brown sugar.

Gave this recipe to a girlfriend to try and she didn't take the time to "marinate" the carrots and the sugar and it turned out awful... so ALWAYS take the time!!! :) This is a wonderful cake recipe. MUCH better than any box. Well worth the time it takes.

I work off this recipe every time I make carrot cake, although I've made quite a few adjustments and experiments over time: currants and cranberries instead of raisins, more brown sugar than white, butter rather than veggie oil, add some coconut and hazelnuts, etc.

Simply the Best!! I, too, soaked the raisins along with the carrots and brown sugar and halved the oil with apple sauce. I made 2 cakes, one being finished the next day at a retirement party and the other one saved until 3 days later. Kept it refrigerated and iced and was a hit and still very moist.

Absolutely the best carrot cake ever - moist and a lovely texture

How i love this cake! Very simple and the results a really amazing.Had family over and they love it my husband said its much better than store bought carrot cake. thank you for this recipe.

The best carrot cake I've ever made. Really moist!

I finally broke down and made a carrot cake for my husband and he loved it.

my husband loves it! Thanks so much for the recipe

I'm a college student, and didn't have a grater when a friend and I decided to make carrot cake. We took a trip to the grocery store and finally decided to used the kind of carrots that are sold for salad. We got a 10oz package and I just chopped them pretty thoroughly until the pieces were quite small. I used that instead of grated carrots, but followed the recipe otherwise... excepect NO RAISINS! The batter wasn't that pretty, but when it came out it looked great. I really liked the texture from the small pieces of carrots and it didn't effect the taste at all. I would definitely recommend carrot cake with the matchstick cut carrots, and might even prefer it over grated carrots.

Soaked the raisins in warm water, but otherwise made as directed and it was perfect! I saw there were several reviews about how the cake was too dense... My preference is that a carrot cake should be heavy as opposed to light and airy. The cake was definitely dense but I wouldn't say it was oily. I think it was perfect as is. Thanks for the great recipe!!

WAY too dense and heavy, even after cutting the oil by a third. good flavor, though, and my friends liked it. i'll stick with my standard recipe.

I haven't even frosted it yet, simply delcious!! left out raisins did'nt have any. Still yummy

This definetly is the best carrot cake i ever tasted!....Even though it wasn't really moist....Because i was paranoid about the cake being too soggy so i strained more than i had to i guess but overall the flavor was so good that it really didn't matter!....Everybody loved it!....Definetly will make it again!