Reviewed: Mar. 10, 2012

Delicious cake! We did cut the oil down to 3/4 cup but added nothing else. It was super moist and great to decorate!

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Reviewer:

Jessica P.

Reviewed: Mar. 4, 2012

This is a great Carrot Cake recipe! I've made carrot cakes for years and my family loves them so I'm pretty familiar with the process. Now, I will say that I changed the recipe just slightly, omitting the raisins (just for preference) as well as the corn syrup in the icing (I make cream cheese icing quite a bit and find that the corn syrup is unnecessary). It's super moist and smells sooo good when it's baking. I like to make layer cakes so I actually made 3 layers out of this batter, and baked it for about 25-30 minutes. Rave reviews!!

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Reviewer:

KDReese23

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

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Cooking Level: Intermediate

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

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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