Reviewed: Nov. 5, 2011

I only made the carrot cake not the icing. I made this recipe for my mom's wedding today. It was great everyone loved it. I used a different cream cheese icing becauce I wasn't sure if this one could be piped and hold up well. I followed the recipe exactly, except that I soaked the raisins in water and rum extract for about 1/2 a day before hand. Very Moist!!

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Reviewer:

karataronno

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Oct. 24, 2011

I have now ended my search for a great carrot cake recipe! I did decrease the carrots to about 2 1/4 cups and added a cup coconut and a cup chopped walnuts. Instead of frosting, I made a glaze with milk, maybe an ounce of cream cheese and powdered sugar. The cake was deeeeeelish!!! Moist and so tasty. Everyone that tasted it fell in love. Thanks for sharing

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Reviewer:

sarebear67

Reviewed: Jun. 25, 2011

Very Yummy, only used 1 cup veg. oil. 1cup white/brown sugar as suggested. used bunt pan and it gave it a very nice "crust" on the bottom, Great Texture! EASY to make, hardest part is grating your carrots!

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Reviewer:

Elizabeth

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

Living In: Lake Cowichan, British Columbia, Canada

Reviewed: Apr. 19, 2011

1 cup chopped pecans 1 cup packed brown sugar 1/2 teaspoon ground cinnamon 6 tablespoons butter or margarine, softened added into half of batter and then on top

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Reviewer:

Curly Sue

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

Reviewed: Feb. 9, 2011

OMG

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Reviewer:

Samantha

Cooking Level: Intermediate

Home Town: Brighton, Sussex, England, U.K.

Living In: Woods Cross, Utah, USA

Reviewed: Jan. 23, 2011

ok let me start by saying i loved the cake however i was not a fan of the icing

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Reviewer:

maranda210210

Reviewed: Dec. 22, 2010

Best Carrot cake I have ever made! (and I have made many) I made this for Easter 2009 and let me say this one is a keeper, it was very moist and flavorful. The frosting was great too. I added some food coloring to some that I had separated and made little carrots and border as well. My family loved it and thought it looked cute! Thanks

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Reviewer:

sharon6

Cooking Level: Intermediate

Home Town: Grant Park, Illinois, USA

Living In: Griffith, Indiana, USA

Reviewed: Jul. 1, 2010

My kids loved this cake. I did use only 1c. of oil and to be honest, next time I make it I will reduce it to only 3/4c. It turned out pretty heavy and greasy for my taste. Update: We now make this with only 1/2c oil and a single serve of unsweetened applesauce. Not only does it rise better but the entire texture is fantastic!

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Reviewer:

Mich

Cooking Level: Expert

Home Town: Boise, Idaho, USA

Living In: Nampa, Idaho, USA

Reviewed: Apr. 19, 2010

We left out the raisins, but otherwise followed the directions exactly. Good, but WAY too oily! Like drippy on the plate after it was cooled and taken out of the pan(we used a 9x11). I would cut back on the oil next time, but otherwise the flavor was great. We did not use the glaze in this recipe, but used a cream cheese frosting also on this site.

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Reviewer:

SooperLowa

Cooking Level: Intermediate

Reviewed: Apr. 11, 2010

Rave Reviews for this Carrot Cake. Followed suggestions of others and reduced the oil to 3/4 cup and used 1 cup of white sugar and 1 cup of brown sugar, no raisins don't care for them. I have made this 3 times now and everyone is asking for the recipe. Used the cream cheese frosting recipe from here instead of the glaze. Also, I baked it in a bundt pan. Its a big hit!

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