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!
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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.
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Cooking Level: Expert

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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
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Cooking Level: Intermediate

Living In: Round Rock, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 16, 2007
I used regular raisins soaked in rum, and added a few walnuts too. Really moist and tasty. I didn't make the frosting this time because I didn't have the cream cheese on hand. Next time I'll try the frosting too. This recipe beats the dried out stuff we get at the grocer's bakery any day.
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Cooking Level: Intermediate

Home Town: Pierre, South Dakota, USA
Living In: Moorhead, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 12, 2007
I could not get over at how DELICIOUS AND MOIST this cake was! Before making this cake, I only had eaten carrot cake. I could not believe I had actually made such an incredible cake!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 25, 2007
I made this specially for my dad's birthday. It came out great, but broke into two big pieces while I was taking it out of the pan.. I used butter to keep the flour on the pan, and I'm not quite sure what went wrong. The frosting tasted great and, despite appearances, turned out to be enough for even a 10" bundt cake (more surface area than a normal cake). Used 3/4 cup vegetable oil as recommended.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: May 21, 2007
It is a little bit too greasy. For the rest is excelent! I reduced 1/4 cup of oil on the second try and it came out fluffier. I will try to reduce the oil more on the next batch.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 13, 2007
Wow a keeper for sure. I used 1 cup of oil and 1 c brown sugar and 1 c white sugar, also I baked at 350 40 minutes in 9x13. I also used cream cheese frosting. Tip: I use a Kitchen Aid chopper (any chopper will do they sell some at Walmart mini choppers for $5 on black friday) I put my carrots in there and pulse until finely chopped, work as well as shredded and a lot easier. Yummy!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 11, 2007
I used 1/4 cup less oil and used store bought creamcheese icing, then coated the entire cake in walnuts. It tasted alright, but I had big problems with the batter overflowing the pans. You should see my oven! It is definately too much batter to put in just two round pans! Pretty good recipe overall, and some of my problems may have been cook error.
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Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 8, 2007
Very very good. I opted to use the allspice cream cheese frosting instead of the glaze but otherwise followed the recipe exactly. My guests all enjoyed it.
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Cooking Level: Expert

Living In: New Hudson, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 4, 2007
This carrot cake is amazing! usually when i've made carrot cake in the past, it's too dry or too mushy.... so i split the carrots in half... half i grated raw and the other half i steamed first, then mushed. i followed everything else to the -T-! and it came out PERFECT. exquisite! i'll definitely make this again :) thanks for the recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 2, 2007
I liked the cake itself, but I felt that the frosting was too sweet. But, I generally like my desserts to be a nice combo of sweet and semi-sweet, so maybe that's why.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 26, 2007
Good starter - I substituted some yogurt for 1/4c of oil. Increased the cinnamon and nutmeg. Moist with goodness!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 11, 2007
I didn't do the frosting at all. Yes, I know it's tradition but I'm just not that much into frosting and using corn syrup just sounded sickeningly too sweet. I commonly leave frosting off any type of snack cake. This was OK but nothing exciting. I've had better carrot cakes. I also remembered why I never make it - grating carrots is one major hassle.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 4, 2007
Not as good as I'd hoped it would be. A bit dry and somewhat lacking in flavor. I'll continue to look for a better recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 22, 2007
Was very moist and good flavor; I would make it again. It was attractive on the plate; I sprinkled walnuts on top of th icing. One problem, I made it in a regular size bunt pan and it spilled over in the oven. So next time I'd put less batter in the cake.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 7, 2007
Great cream cheese glaze. I substituted the corn syrup with real canadian maple syrup.
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Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 5, 2007
I followed other reviewers advice & only used 1 c. oil. Also 1 c. brown sugar & 1 c white sugar. I added 1/2 c walnuts. It wasn't as good as I expected. Perhaps I needed the extra oil. I did like the icing better than other cream cheese recipes suggested because it's lower in fat, with no butter. I've used the icing on other recipes. My husband loves it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 29, 2006
Really good, and very moist! I substituted walnuts for the raisins, and made them into carrot cake muffins. A big hit!!
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Cooking Level: Expert

Home Town: Starr, South Carolina, USA
Living In: Anderson, South Carolina, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 10, 2006
This cake was just not that good--I threw away half of it. Even my daughter-in-law who loves carrot cake was not that crazy about it.
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