The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Photo by Southern Lady Cook
Reviewed: Apr. 20, 2009
Yummy....loved this. It was moist and just the right sweetness. I took a shortcut and used canned cream cheese frosting. Very dee-lish!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Southern Lady Cook

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 14, 2009
I combined this recipe with the design for easter suprise cupcakes...I am serving them tomorrow for my family & my fiances family. My mom loves carrot cake so I wanted to make her some special cake AND have it available for the whole family...she tried it tonight and loved it! The glaze tastes wonderful!!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by kpidlaoan4

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 16, 2009
Pretty good Carrot Cake. I made it in a 13 x9 pan but still came out just as good.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 6, 2009
Really good! Cut the oil back to 1 cup, but otherwise left the recipe alone. My glaze turned slightly beige because I used too much vanilla, but didn't affect the taste at all. Husband liked this as well... so it's a keeper. Will make again.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 26, 2009
Excellent!!! I made it for my birthday and I am crazy about the taste of it!!!It will be one of my favorite cakes!!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Eva
Photo by Eva

Cooking Level: Expert

Home Town: Corfu, Ionian Islands, Greece

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 20, 2009
Based on previous reviews, I made some changes: 1/4 oil with 1/2 cup unsweetened applesauce, 1 cup white sugar, 1 cup light brown sugar. I also used the cream cheese glaze as written. This cake was a hit at a recent party. It had just the right amount of moistness and spices.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 3, 2008
SO good!! I tested the recipe first by making it for 4 servings... and I ate it all in one sitting!! I substituted Agave syrup for the sugar, and it still turned out great.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lyd
Photo by lyd

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 28, 2008
This carrot cake has been quite a hit! I've made three of them so far--one was requested as a gift for a party where it received many compliments. I reduced the sugar as suggested and used 1/2 white/brown sugar. In the last 2 cakes I did, I'd run out of white flour and decided "what the hay" and used whole wheat. The whole wheat actually came out better and I highly recommend it. Additionally, I did not use the frosting recipe. Instead, I made a simple sugar glaze using powdered sugar and water--about 1 to 1 and 1/2 Cups powdered sugar mixed with 2 Tablespoons water. Poured over top and allowed to cool for about an hour in the fridge. Non-dairy and just right.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Simone

Cooking Level: Expert

Home Town: Silver Spring, Maryland, USA
Living In: Tel Aviv, Mehoz Tel-Aviv, Israel

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Photo by Bianca
Reviewed: Apr. 24, 2008
Great and easy to make.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Bianca

Cooking Level: Expert

Home Town: El Paso, Texas, USA
Living In: Misawa, Aomori, Japan

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Photo by My Pot Luck
Reviewed: Apr. 7, 2008
I didn't reduce the oil. But...i exchange 1/4 cup of olive oil mix with 1 cup cooking oil. And i add 5 eggs not 4 as in the recipe. The cake turned out to be very delicious, not oily at all. Also i add more nutmeg & 2 tablespoon of rhum..It gave more fragrant and rich flavor for the cake. One more thing...i bake it in the convection microwave oven 180 celcicius for 80 minutes. It bake perfectly!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by My Pot Luck

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 24, 2008
Perfect! Perfect! Perfect! Oh my gosh - I felt like I really knew what I was doing and it was beautiful & delicious for Easter! Thank you!! (3/4c oil, 1c white, 1c brown, 2 8x12 pans, cream cheese frosting II)
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 22, 2008
I too, used 3/4 cup oil, and 1 cup brown sugar-1 cup white sugar, and no rasins. I added about 3/4 cup walnuts, too! It was outstanding! My family loved it and I gave the recipe to my daughter and daughter-in-laws. Even all my grandchildren ate a slice with walnuts in it! I made it in a bundt pan. It made a beautiful presentation with the white cream chees frosting drizzled over the cake!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 3, 2008
This was fabulous. I left out the raisins because I'm just not a fan. I also skipped the glaze and went for readymade buttercream frosting. Yum
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 22, 2008
A terrific recipe just as written. Thanks for sharing!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Sara B.

Cooking Level: Expert

Home Town: Ozark, Missouri, USA
Living In: Springfield, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 16, 2008
I might try this recipe again because I think it might just be my crappy baking skills, but my cake smelled like popcorn. I have no idea why. It also had a funny texture.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Fujiko

Cooking Level: Intermediate

Home Town: Mandan, North Dakota, USA
Living In: Sherwood, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 4, 2008
This cake is DELICIOUS although I followed some tips from some others used 1/2 brown sugar 1/2 regular and 3/4 cups of oil instead of 1 1/4 and I made it in a bigger Pyrex rubbed it down with shortening didn't stick at all cuts without any trouble So moist and it tastes amazing!!! had to make more frosting because of the size of the container I made it in but no biggie tasted till it was perfect! If you are going to make a carrot cake, make this one! Also, cooked at 350 for 35 minutes, 60 and it would have been burnt here!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 14, 2007
Good recipe. Cake comes out moist and tasty. One caveat: the recipe says to leave the cake in the oven for 60-70 minutes. This is too long. I put my cake in a 10 inch bundt pan for 60 minutes at 350 degrees and the cake was overdone. Next time I plan on checking the cake at 45-50 minutes to test for doneness.
Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 3, 2007
Excellent cake! I took it to a BBQ, and was scared taking a new recipe without trying it first. It was GREAT. I had just dug up carrots from my garden and had so many I didn't know what to do. Searching I found this recipe and am glad I did. I used the cream cheese glaze and it was wonderful. I also used my food processor to do the chore of grating the carrots for me. It took less than one minute!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 25, 2007
Best ever! Except I left out the corn syrup in the frosting.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 18, 2007
This was very good. It tasted even better the next day. I will make this again but next time I will reduce the amount of oil down to 3/4 cup because it was very oily. Laura
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Living In: Round Rock, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 1-20 (of 99) reviews
« PREV 1 | 2 | 3 | 4 | 5 NEXT »

 
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?