Reviewed: Nov. 15, 2005

I reviewed several recipes and choose this one. I made it for my new bride who loves carrot cake. The cake was INCREDIBLE. She says it is the best carrot cake she has ever had. The flavor was so wonderful and the cake was extremely moist. I think the cake gets better with sitting and allowing the raisins and spices to ferment into the cake... for several hours prior to serving. I recommend adding a bit more nutmeg then called for and I also added 1 teaspoon of genuine mexican vanilla to the batter as well. Mmmmmmm Enjoy this recipe. This cake will make many new friends for you.

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Cooking Dad

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Reviewed: Oct. 15, 2005

Everyone raves about this carrot cake when I make it. Such a great recipe. You dont need to use that much oil though.

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Sahar Pugh

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Reviewed: Jul. 24, 2005

Great recipe. Very moist.

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NSTARK

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Reviewed: Jul. 24, 2005

Very good taste and texture, this cake was so delicious. . .I will be making it again and again.

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Mylittlesprouts

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Reviewed: Jul. 23, 2005

i thought this cake was absoluteley delicious, it was neither too rich nor too bland. My entire family loved it, including my dad who took multiple helpings. I highly recomend this recipe.

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lilarose

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Reviewed: Jun. 2, 2005

I made this cake for a fraternity that I cook for. It was a big hit!

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JOANMS

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Reviewed: May 4, 2005

This is a very moist and carroty cake. For a cool variation on this use 1.5 cups carrot and 1.5 cups shredded and peeled zucchini. Substitute half of the raisins with dried sweetened cranberries. These will make the cake a little smoother and milder. Enjoy!

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ZAPATISTA234

Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA

Living In: North Vancouver, British Columbia, Canada

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Reviewed: Mar. 9, 2005

excellent!!! Best I've ever had. Everyone in my family is saying that this is better than Grandma's special recipe. Thanks so much. I will be baking this all the time now!!!

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Jackie Marquez

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Reviewed: Dec. 23, 2004

I had another recipe for carrot cake, maybe more scrumptious really but with butter in it and so much greasier! with carrots and oil you even think it's definitely healty food...you can reduce the amount of oil and I had to do without the frosting but it turned out well all the same

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ANNAMA

Cooking Level: Expert

Home Town: Como, Lombardia, Italy

Living In: Milan, Lombardia, Italy

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Reviewed: Dec. 22, 2004

It was AWESOME!

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SHIVERSM56

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Reviewed: Oct. 5, 2004

Yummy! My husband, who's very hard to please, even had seconds of this. I did decrease the oil to 1 cup instead of 1 and 1/4 cups. I also baked this in a 9 x 13 pan - it took about 45 minutes. I will definitely make this again. Thanks!

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KBSMITH57

Cooking Level: Intermediate

Home Town: Sioux City, Iowa, USA

Living In: Keswick, Iowa, USA

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Reviewed: Apr. 22, 2004

This recipe sounded so good, I got all the ingredients from the store and hid them for several days just to bake this cake as a surprise for my husbands birthday. I followed the recipe exactly, poured the batter into a normal-sized bundt pan (it filled it 2/3 of the way full), and put it into my 350 degree oven. About 20-25 minutes into the baking process, I noticed some smoke coming from my oven --- the batter had boiled over (a LOT) and was dripping heavily onto the rack below and the bottom of my oven. Needless to say, I am sitting here smelling my burnt, deflated masterpiece until everything is cooled enough to clean up. And my husband has to pick up a store-bought birthday cake on his way home from work. Lovely.

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IMAGI

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Reviewed: Jan. 24, 2004

I give this recipe 5 stars because it is so very forgiving. I made it late one night for my family to have for breakfast the next morning because I was out of every kind of breakfast food. I didn't use accurate measurements (just kind of eyed it) and I made a few little substitutions...and it was sooo good! The frosting was great too. This will end up as one of those recipes that I memorize and use as a starting point when I want to create something new. Thank you!

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Kathleen

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Reviewed: Oct. 18, 2003

It's the best!!! This cake is amazing! I have made alot of carrot cakes in my life -- but this one "takes the cake" Thank you for a wonderful receipe! Lee Updated information: I continue to make this incredible cake, and continually asked for the receipe! Everyone LOVES it! Thanks so much again:)

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SUMMERS101

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Reviewed: Aug. 15, 2003

AWESOME recipe!!!! Extremely simple to make. While baking the smells will have you drooling, and the first bite of cake is all that you imagined and more! Thanks for sharing this recipe!

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KONAKID63

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Reviewed: Jul. 21, 2003

Am I the only one who thought this cake stunk? I just finished baking this and as it was cooling, I took a piece to test it out. It tastes like oil! Way too greasy and very sweet! I thought the carrot to flour ratio was off (3:2 cups), but I just kept on going (thinking it might work out) and boy, there was more carrots then cake! I made this to bring for work, but after testing it, I doubt I even want to leave it home for my family to try it! Won't be making again.

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Flaquita

Cooking Level: Intermediate

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Reviewed: May 31, 2003

Hi I'm Tyler. My friend and I had to make carrot cake for our science project. We both thought it was not only delicious, but the best carrot cake we had ever tasted. One of the other teachers came into our classroom to sample some of the food and asked for a slice of our cake. He then asked us what the "orange" things were and after we told him that they were carrots, he said that he didn't realize that carrot cake actually had carrots in it. After we stopped laughing, we realized that he wasn't kidding! Anyway, the whole class loved it and the entire cake went in no time!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Apr. 19, 2003

I thought my Oma's carrot cake recipe was the very best-until I tried this one. We give it 5 stars! Outstanding!! Thanks so much for sharing! Got any more recipes you'd like to share? If you do have any more recipes, JAZZY-GIRL wants to try them.

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JAZZY-GIRL

Cooking Level: Expert

Home Town: Stryker, Ohio, USA

Living In: Pittsford, Michigan, USA

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Reviewed: Mar. 30, 2003

We loved this with pecans and extra cinnamon!! We took this in our lunches all week. A fresh yummy cake.

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Lynseey

Cooking Level: Intermediate

Living In: Victoria, British Columbia, Canada

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Reviewed: Mar. 26, 2003

this carrot cake is so delicious. I had found it a while ago and I tried it for a family gathering. They ate both cakes and everyone wants me to make it now.

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DRSTRS

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