Reviewed: Feb. 7, 2003

This is probably the best carrot cake I've ever had!! Came out perfectly moist and delicious!! Just Awesome!!!!!

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THUNDER111

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Reviewed: Jan. 25, 2003

This cake was moist and delicious. I used Cream Cheese Frosting II to frost the cake.

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peapodleaf

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Reviewed: Dec. 9, 2002

Excellent cake, my whole family enjoyed it!

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Amber

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Reviewed: Nov. 22, 2002

I baked it in a 9x13 pan for 40 minutes, delicious!

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schmerna

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2002

Perfection! This cake was a hit at our Thanksgiving dinner.

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Darla

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Reviewed: Oct. 15, 2002

This was the first carrot cake I made and it was a big success! Even my husband who doesn't eat much cakes loved it.Thankyou for sharing this recipe.

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SHOMA

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Reviewed: Sep. 28, 2002

My first carrot cake, and it was a big sucess. It was messy to eat, but that did not stop my guests from digging in!

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ROW42

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Reviewed: Jul. 29, 2002

I made this for a teacher appreciation luncheon at the end of the school year. Everyone raved. Very similar to my mom's recipe. Easy, if you have a Cuisinart to shred the carrots!

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domesticbliss

Cooking Level: Expert

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Reviewed: Jun. 20, 2002

This was the first carrot cake I've tried from the internet. Everyone at work and home loved it and all asked for the recipe. It is one fabulous cake! Thank you for sharing it with us!

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ELINOR551

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Reviewed: Apr. 20, 2002

excellent! what can i say. very moist and just plain delicious!

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SINGA

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Reviewed: Mar. 26, 2002

My husband loved this cake, I thought it was too wet. DO NOT ADD ANYMORE THAN 3/4 CUP OF OIL.

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NICEJANET

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Reviewed: Jan. 16, 2002

I cooked the cake for 70 minutes and I guess that was 10 minutes too long. After flipping the cake out of the bundt pan the outer crust of the cake was a little bit hard but not too bad. The cake still tasted great and was super moist in the inside. The icing was great too.

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Gina

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Boerne, Texas, USA

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Reviewed: Dec. 4, 2001

This was awesome cake but awful to make! This was gourmet tasting!! Yum!

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mtoyne

Cooking Level: Intermediate

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Reviewed: Nov. 24, 2001

Yummy! The cake was demolished in moments by friends- they couldn't get over how moist it was. Thanks, I'll use it again!

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MARVY

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Reviewed: Nov. 14, 2001

This was my first homemade carrot cake and it was so easy & delicious!! I will definitely make it again & again!!

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KAMI F

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Reviewed: Sep. 23, 2001

I get so many compliments about this cake. It has to be the most moist carrot cake that I ever had. It's my family's favorite. Even my mother- in-law requests this cake at every family gathering.

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DEBDEB612

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Reviewed: Apr. 24, 2001

I love this cake and everyone I make it for loves this cake. However, I have adapted the recipe a bit used 1/2 cup Lighter Bake instead of 1 cup of the oil, replaced 1 cup white sugar with 1 cup brown sugar, didn't have nutmeg or raisins, added some walnuts and used molasses instead of corn syrup in the glaze. All this makes the cake a little dark, but it's yummy!

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JAMMEL

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Reviewed: Apr. 4, 2001

This is our family's favorite cake. It is moist, rich and delicious. We get requests to bring it for special occasions when we volunteer to bring dessert. The hardest thing about it is grating all those carrots,and the Cuisinart makes quick work of that, if you have one. Fabulous recipe.

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JENNIFER HUGHES

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Reviewed: Dec. 27, 2000

This is the traditional form of the cake and I liked it. I've made it twice and, for me, it was simple to put together, which is great because I'm not much on kitchen stuff. The only thing I changed was making the frosting with 2--3 oz. packages of cream cheese and adding extra flavoring to compensate. I put the carrots in a food processor, not a blender. I also added a cup of chopped walnuts and since I didn't have any white raisens, I used my black. I also added a dash of ginger. Tastes very good to me. C. Watkins

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