Reviewed: Sep. 5, 2008

I didn't have any oil so I used milk. Turned out great!

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Amber

	Cooking Level: Intermediate Home Town: Vancouver, British Columbia, Canada
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Reviewed: Sep. 4, 2008

This is the best carrot cake recipe I have ever made. I was a pastry chef for years and even the recipes from the hotels I worked in dont compare to this. The only change I made was a 1/2 cup of golden raisins for 1/2 cup of the nuts.

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cj


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Reviewed: Sep. 4, 2008

Very good recipe. The icing, however, is too sweet. I used only 2 1/2 cups of sugar, instead of 4, but it was still too much. Next time I will use 2 cups tops. Thank you!

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Gracey

	Cooking Level: Expert
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Reviewed: Sep. 4, 2008

i liked the crunchiness but the after tase was awuful =( ..

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Banana


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Reviewed: Sep. 3, 2008

SUPERB CAKE! I made this using the recommended changes: used 1/2 white and 1/2 brown sugar, doubled the cinnamon and vanilla, added 1/2 t nutmeg, added 1 c pineapple, added 1 c raisins, made in bundt pan (350 degrees, 50 min) and topped with cream cheese glaze, cinnamon sugar and chopped pecans. Cake was dense, full-bodied and very flavorful. Family and co-workers fought over it! Thanks for both the original recipe and all of the recommended revisions - you can't go wrong with any of them.

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yummiestogo

	Cooking Level: Intermediate Living In: Southeastern, Pennsylvania, USA
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Reviewed: Sep. 3, 2008

this is fabulous! My whole family LOVED is and asked for the recipe!!! I modified it per the "most helpful" review - without the pineapple. A few of them even said it was the best carrot cake they have ever had!! Success!!!

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SLPARISH2


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Reviewed: Sep. 3, 2008

With the substitutions given from the member below it was the best carrot I have ever had. My fiance's family loved it so much, they are requesting it for birthdays now. These simple modifications make a huge difference in the overall outcome of the cake. •3/4 cups canola oil •2 cups sugar (1 cup white, 1 cup brown) •3 teaspoons vanilla extract •¼ teaspoon nutmeg •½ cup apple sauce •1 8oz. can of crushed pineapple I would also recommend only using 3.5 cups of sugar for the frosting because 4 cups seemed a bit too sweet for my preference.

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Busybee


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Reviewed: Sep. 1, 2008

This recipe came out pretty great, i bought walnuts instead of peacans on accedent, but i like them alot better, also used kess them half of the frostng. It was a great hit at my labor day BBQ! Thanx.

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Daniela


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Reviewed: Sep. 1, 2008

I made this for grandparents, aunts, siblings, etc. and it was an instant hit. It was gone by the next few days, and that sucker was gigantic

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iheartcake


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Reviewed: Sep. 1, 2008

A friend asked me to make him a carrot cake for his birthday. I researched various recipes. This seemed to be the easiest and it must be the best. He loved it and I've since made it again!

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TikisMom

	Cooking Level: Expert
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Reviewed: Aug. 31, 2008

I tried to convert this into a little healthier version. Only used 1 c sugar. Instead of 2 c all purpose flour, I used 1 1/2 whole wheat and 1/2 all purpose. I added 1/3 c wheat germ. I grated a cup of apples and poured apple juice almost to the top level of the apples. I used walnuts instead of pecans just because that is what is in my pantry. I only made half as much of the frosting. I still covered the whole cake adequately. I bet the original is more delicious with all those extras, but it was still good with the changes I madee and I will definitely make it again.

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Mona


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Reviewed: Aug. 31, 2008

This turned out very moist and even after a few days still tastes fresh. Next time I make it I will not add as many nuts, and think I'll omit them completely from the frosting. I use splenda instead of sugar, and also used it in place of the powdered sugar for the frosting but only used 1 1/2 cups then and it was sweet enough, also used fat free cream cheese. I added the crushed pineapple and next time think I'll double that.

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jailhousecook

	Cooking Level: Intermediate
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Reviewed: Aug. 30, 2008

FABULOUS.. i used 1/4 cup oil..1 cup homemade applesauce and my husband did not know the diff. from when a friend made it with all oil!

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outdoorsgirl

	Cooking Level: Expert
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Reviewed: Aug. 30, 2008

Excellent recipe, the cake was moist and very flavorful. I followed the advice of others and used brown and white sugar. I also used 1/2 as much oil as it called for and added some crushed drained pineapple. I brought this cake to a work birthday luncheon. It was devoured.

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Rachel

	Cooking Level: Expert Home Town: Clarksville, Tennessee, USA Living In: Nashville, Tennessee, USA
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Reviewed: Aug. 29, 2008

THIS IS THE BEST CARROT CAKE EVER !!

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fajer


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Reviewed: Aug. 26, 2008

After realizing that the 9x13" cake that I had made wasn't going to be enough to feed all the mouths at my son's birthday party, I searched for a fast, easy cake to whip up. The only change I made was to use 1 C applesauce and 1/4 C oil to cut down on the calories. I am sure it would be great with extra cinnamon and nutmeg as others have suggested but it is wonderful as is. Extremely moist. I did not make the icing as we were expecting a guest with a milk allergy, instead mixing up a simple glaze to drizzle over the top and it was great!

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Nonei

	Cooking Level: Intermediate Living In: Walla Walla, Washington, USA
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Reviewed: Aug. 26, 2008

Delicious! Had people that did not like carrot cake begging for more.

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JewelMarie


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Reviewed: Aug. 23, 2008

Wonderful!!

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AkCook


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