The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 7, 2009
I made loafs and a few muffins rather than a whole cake pan. I added some raisins as well, and my husband and I LOVED it! He's a fan of carrot cake, and this one definitely hit the spot. Of course, this recipe called for quite a bit of sugar, which is my only problem with it, so we only had a little of it before bringing it over to my husband's medical school campus. Let's just say the cake didn't hang around for longer before disappearing down med students' gullets:-)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 6, 2009
I always follow the most common reviewer suggestions and this turned out great!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 6, 2009
This is my 2nd year making this cake for my hubby's birthday. I have followed most of the changes that everyone else has made and I LOVE this cake! This will always be the recipe I go to.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 6, 2009
I messed the recipe up (added 2cps pecans to batter) and it was still phenomenal! Prior to this I felt that nothing topped my Cheesecake Factory Experience, but this is definitely a recipe to take notice of. Yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 5, 2009
OMIGOD! BEST CARROT CAKE EVER!!!! I was left speechless after tasting this cake I made. Couple things I did change per suggestions from other members: I used 1 CP white sugar and 1 CP brown sugar. I increased the vanilla to 1 TBSP (3 tsp). I increased the cinnamon to 1 TBSP (3 tsp). I added 1/2 tsp of nutmeg. I used 3/4 CP oil and 1/2 CP unsweetened applesauce. The cake was so beautifully moist and spiced! Just perfect. I baked the cake in 2 round cake pans and stacked them with icing in the middle and on top. I doubled the icing, though, to make sure I had enough. I used only 5 CP of powdered sugar instead of 8 and it was plenty sweet. I also tripled the vanilla and left out the pecans. So good! I would give this 10 stars if I could!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 4, 2009
Great recipe!!! I did make a few minor changes after reading many reviews. Instead of 2 cups of white sugar I used 1 each of brown and white, added and extra tsp of each vanilla and cinnamon. It was moist and delicious and really doesn't even need frosting although the frosting is great minus that 1 cup of powdered sugar as others have suggested. I have made this recipe twice in less than a month and it never lasts more than two days. Everyone loves it!
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Photo by MESIII

Cooking Level: Expert

Home Town: West Islip, New York, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 3, 2009
NOT GOOD AT ALL!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 1, 2009
5 star with changes. Used another reviewers tips: 1 cup brown sugar and 1 cup white sugar. 3 teaspoons of vanilla, 1 8oz. can of crushed pineapple drained, 1/4 teaspoon of nutmeg, 3 tsp of cinnamon, 3/4 cup canola oil and 1/2 cup applesauce. I also added walnuts instead of pecans, and I added 1 cup of shredded coconut. I shredded carrots small, and they did not sink at all. I reduced powdered sugar to 3 cups and it came out perfect. It was a hit for dinner. Fantastic!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 1, 2009
I made this recipe as cupcakes for my children's pre-school class. They made a great alternative to the usual sugar-laden store-bought cupcakes. They were a hit with the kids, the teachers and the parents! The only change I made was to substitute apple sauce for half of the oil. Great recipe! Will use it again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 31, 2009
HIGH ALTITUDE DETAILS: I live in Denver, and the only thing to be wary of is the cooking time, it really only needed about 30 minutes, so be careful. This was greatl Made it for my office and my fiance. They all loved it! I didn't put nuts in the frosting though, however I put a little extra in the cake part. Turned out wonderful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 31, 2009
made as written, and it was really good. i made it for a family costume party and it was gone within minutes
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Cooking Level: Intermediate

Home Town: Schererville, Indiana, USA
Living In: Crown Point, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 28, 2009
Awesome! By far the best carrot cake ever (I made all the recommended changes).
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 28, 2009
The recipe is excellent as is with no substitutions or changes. I made it for dessert for a Boyscout Court of Honor and everyone gobbled it up and went back for seconds. The *only* thing I changed was in the frosting because I personally like a creamier less sweet flavor. I used a full stick of butter, half the sugar and 2 teaspoons of vanilla extract.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 28, 2009
So good! My husband's mom makes the best carrot cake ever and this was so close. Thanks for the the great recipe !!!
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 28, 2009
Excellent recipe, I prefer to use Cream Cheese Frosting II with a dash of allspice added for a less sweet, deliciously cream-cheesey frosting.
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Cooking Level: Intermediate

Living In: Arad, Muharraq, Bahrain

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 27, 2009
PHENOMENAL cake! Turned out perfectly, even with my old oven! Thank you!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 27, 2009
I make the frosting with HALF the reccomended sugar, and i dont add raisins. BEST CARROT CAKE EVER!!!!!!!!!!!!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 27, 2009
Absolutely delicious but next time I will use less oil, as it was a little too heavy for me but everyone raved about it!
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Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA
Living In: Manhattan, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 26, 2009
This cake rocks. Doubled the recipe and made a gorgeous three layered cake. It even passed the pickiest eater's lips. This recipe will be admitted to the archives.
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Pam

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 26, 2009
Excellent recipe, good texture, excellent flavor. The best to any ocassion.
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