Reviewed: Dec. 9, 2006

excellent recipe! the ideal carrot cake, I took the suggestions and used 1 cup of oil and it came out great! I also used vanilla frosting instead of cream cheese frosting.

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Reviewer:

ey2007

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Reviewed: Dec. 1, 2006

Overall this is a great recipe. I gave it 5 stars even though I altered it with some of the suggestions from other users. I used only 1 cup of oil and to be honest if I used the amount it said it would of been to wet and heavy. I also used a cup each of white/brown sugar. I didn't use the icing instead I used the cream cheese icing II. Everybody loved this cake and said it was one of the best carrot cakes they had ever had. Thank you for the recipe and suggestions.

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Reviewer:

LoLinex

Cooking Level: Expert

Living In: Playa Del Carmen, Quintana Roo, Mexico

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Reviewed: Nov. 19, 2006

Absolutely wonderful...loved by kids and adults.

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BRIHANNA

Home Town: Middleboro, Massachusetts, USA

Living In: Raynham, Massachusetts, USA

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Reviewed: Nov. 17, 2006

I didn't have the cream cheese to make the frosting for this cake, so I used a vanilla buttercream and it turned out great. I also used a sheet cake pan to cook this in,1 tbsp of sour cream, and 3/4 cup of oil like others suggested. still moist after 4 days.

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TasteKing

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: Summit, Mississippi, USA

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Reviewed: Nov. 14, 2006

I made this today for my husband's birthday, his favorite is carrot cake and I have never made it before. I also reduced the oil to 1 cup, added a tsp of pure vanilla, and I did not use raisins. I cooked it in 2 round pans for about 30-35 minutes. I used the cream cheese II recipe. It was simple delicious. He loved it and so did my kids who never eat the cake, but only the frosting. It was moist and flavorful. Oh la, la, Wonderful cake!

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NEONDEE

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Reviewed: Nov. 8, 2006

This is the first time I made carrot cake from scratch and it was easy. I opted to use 1 1/2 cups of sugar and 1 cup of oil and didn't add raisins. They came out really moist. I made them into cupcakes and brought them to my son's playgroup. They were a hit!

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genaroma

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Reviewed: Oct. 7, 2006

Addicting. I followed a reviewer's advice to reduce the oil to 3/4 cup. The cake was dense, but not as moist as i would like so perhaps i shouldn't have taken out 1/2 cup of the oil. didn't have raisins on hand. still, a wonderful cake. i used Cream Cheese Frosting II recipe.

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Reviewer:

noramohammad

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Aug. 30, 2006

Fantastic, moist cake. I also reduced the oil to only 1 cup, and used light cream cheese. This ones a keeper!

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Lisa P

Cooking Level: Expert

Home Town: Chester, New Jersey, USA

Living In: South Burlington, Vermont, USA

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Reviewed: Jul. 8, 2006

friends and family who tried this cake loved it.

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Deborah

Cooking Level: Expert

Home Town: Altoona, Pennsylvania, USA

Living In: Hollidaysburg, Pennsylvania, USA

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Reviewed: Jun. 28, 2006

I was searching for that perfect carrot cake recipe, and I seem to have found it! I chose this one after looking through the recipes on this site and the reviews. However, I did go along with some of the suggestions to reduce the amount of vegetable oil. I used 3/4 c. and the cake turned out moist with no oily taste. I also used 1 cup w. sugar and 1 cup brown sugar rather than all white. I opted for walnuts instead of raisins. It came out perfect in a 8X12 inch pan for 40 minutes in 350 degrees. I didn't try the glaze icing and went with the suggestions for the Cream Cheese Frosting II recipe. I love cream cheese desserts and even though I used 95% fat free cream cheese it still tasted flavorful and rich. Awesome combination. Rave reviews came from all who tasted it.

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shayna

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Reviewed: May 18, 2006

this is very good can make one pumkin roll one apple butter pumpkin pie and whats left in the can i make this. it is very beautiful and i cadd all kids of stuff to it

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LILMZKITTY

Cooking Level: Expert

Home Town: Waynesville, Missouri, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: May 15, 2006

very good, but very heavy. Not going to fit into my diet more than a couple times a year!

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BTSYLYNN

Cooking Level: Intermediate

Home Town: Toledo, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Apr. 3, 2006

This was the first time I've ever made carrot cake from scratch and it was delish. So moist!! I'm giving it a 4 star instead of 5 because I, like some other reviewers had a hard time getting the cake out of the bundt pan. One section of the cake got stuck in the pan and broke apart. I scraped as much off the pan and tried to put it on the cake. With the frosting you didn't even notice it but it was annoying that it got stuck...especially since I generously sprayed the pan with baking spray. But otherwise, it was a really good carrot cake and I will definitely make it again. Maybe next time I'll try a square pan instead.

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Rosa

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Reviewed: Mar. 27, 2006

I reduced oil to 1 cup and used 1 cup white sugar and 1 cup brown sugar. The cake turned out very good and moist. I will be making this again, it is now my favorite carrot cake recipe.

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Traci B

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Reviewed: Mar. 15, 2006

It's March break and the kids needed to fill some time! This was a delightful and easy recipe for them. I made them cut the oil back to 1C and it was still very moist! Flavour and texture were nice and we made it in a 9x13 without icing and it was half gone the first day!

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kathleen

Cooking Level: Expert

Living In: Kenora, Ontario, Canada

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Reviewed: Feb. 4, 2006

So moist!!! I made this for my husband and daughter's birthday. Everyone at the party said how moist and yummy it was. The only change to the recipe is that I didn't use raisins and I made a different cream cheese with pineapple frosting. This is a keeper!

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Fawn

Cooking Level: Intermediate

Home Town: Baker, Louisiana, USA

Living In: Klang, Selangor, Malaysia

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Reviewed: Jan. 30, 2006

I don't know why it said to use a bundt pan, especially since the picture shows a round cake pan...so I used a 8x8 glass pan, and it took FOREVER for this to finish. When it was FINALLY cooked through, the outside had a very burnt look and feel, almost carmelized. I had to reduce the heat of the oven for the last 1/2 hour or so just to get it cooked through without completely ruining it. I think it should be specified how long to cook it in 2 round cake pans, not a bundt. The flavor itself of the cake wasn't that great either, even after I cut off the burnt edges. I also thought that it had a bit too much carrot in it? Also, I used my own frosing- 16 oz. cream cheese softened, 1 1/4 cups powdered sugar, and 1 tsp. vanilla. The frosting was the best part! I used the leftover frosting on some yellow cake cupcakes I made the next day. I wouldn't make this one again. I'll keep searching for "the perfect carrot cake" recipe. My search does NOT end here.

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Kristen Docimo

Cooking Level: Expert

Home Town: Toms River, New Jersey, USA

Living In: Wellington, Florida, USA

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Reviewed: Dec. 26, 2005

When I made this and tasted it I thought, "Did I make this?" It was quite impressive. Very easy too!

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Chevonne

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Middleburg, Florida, USA

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Reviewed: Dec. 20, 2005

Why did it say to use a Bundt? I thoroughly greased my bundt with butter and the cake completely stuck. It also looked terrible...has a carmelized/burnt look to it. It tastes good; but not wonderful. I was so dissapointed with its poor apperance. I used "Cream Cheese Frosting II" and the frosting is great. I am still looking for a great carrot cake recipe.

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bignosekate

Cooking Level: Intermediate

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Reviewed: Dec. 12, 2005

Excellent recipe!!! I baked it in a 9x13 pan and made my own cream cheese frosting, and my family and friends raved at Thanksgiving! The only change I made was 1 c white/1 c brown sugar, and it came out great...will definitely make again!!!

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