Reviewed: May 16, 2013

Incredibly delicious and moist carrot cake. Stayed perfectly soft and beautiful texture for days and days after baking!

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Reviewed: May 13, 2013

Made this carrot cake for mother's day and everyone loved it, it was a big hit! I was a little nervous because it was my first time making a carrot cake, but it was so simple, yet so delicious!

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Shorty_21

Reviewed: Apr. 23, 2013

I have made this cake a dozen times. It is fantabulous. Unbelievably moist. I have had people tell me they hate carrot cake but absolutely love this cake. I don't drain the pineapple and this makes it extra moist. It is the best cake I have ever had.

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lee ann

Reviewed: Apr. 23, 2013

I am NOT a baker, measuring is not for me, but this receipe was easy and AMAZING! It was the first cake I've ever done from scratch, and I made it for my father's birthday. Everyone raved and raved. So moist and flavorful, without having too many elements. I made 2 round cakes, and layerd them. I highly recommend this recipe!

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BuffaloGal

Cooking Level: Expert

Reviewed: Apr. 19, 2013

My husband and I think this recipe makes the best carrot cake ever. So moist and full of complimentary flavors. Thank you for sharing.

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gertmes100

Reviewed: Apr. 16, 2013

I have been looking for a carrot cake recipe for a long time that makes good muffins/cupcakes. I really liked the taste of this recipe but did not really like the extra "stuff" in this carrot cake recipe because it is not really carrot cake. To me, this was more of a hummingbird cake. I am still searching...

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molissy3

Reviewed: Apr. 13, 2013

Very good. I wasn't sure about the pineapple but it added good flavor

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Brocks

Reviewed: Apr. 8, 2013

OMG!!!! I can't say anything that hasn't already been said. I made just as stated, except that I only had 1/2 C of walnuts, and 1/2 C of pecans so that's what I used (I couldn't really tell, but the cake was so good I will probably do this again next time)! This was one of the best carrot cakes I have ever had. I dream about this cake. Be sure to drain the pineapple very well. I put mine in a mesh stainer and push it down with a spoon to get all the juice out.

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TAURUSGIRL

Cooking Level: Intermediate

Home Town: Midland, Texas, USA

Living In: Broken Arrow, Oklahoma, USA

Reviewed: Apr. 7, 2013

I have made this cake more than three times now. Only change I make is cutting the oil to 1/2 cup and adding 1/4 cup light sour cream. I add a creamy pineapple filling in the middle as well.

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Angie

Cooking Level: Intermediate

Reviewed: Apr. 2, 2013

Not the best ever but good. I would give it 3.5 stars for flavor but I love the moistness of it so leaned to 4 stars. My husband, on the other hand, said it's the best carrot cake he has ever had so there's another reason for 4 stars. I made it exactly as written. I don't care for the texture created by the coconut so I will leave it out next time. Still it seems like something is missing...just can't quite put my finger on it. The frosting is absolutely perfect.

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