Reviewed: May 17, 2013

I made this thanks to the good reviews. I had no problems with the cake coming out thick and moist, but the oil was a bit much. I prefer lighter, fluffier, moist cake. This was just heavy.

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Insertcatchynamehere

Reviewed: May 14, 2013

I personally think that it would have been better with 1 1/2 cups of sugar, it was a little too sweet. I also think that it would have been better if you had split the oil in half, by using half oil half butter. Other than that it was FANTASTIC!!!! I never liked Carrot Cake until I tried this recipe!

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momof2wins

Reviewed: May 14, 2013

I omitted the pecans and used this recipe to make cake balls. OMG, they were amazing! The flavor was fantastic, and the cake itself (before being made into balls) was moist and delicious. Thanks!

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Allydan

Home Town: Houston, Texas, USA

Reviewed: May 13, 2013

my first carrot cake and it was a big success. i made the recipe as is, other than omitting the pecans from the batter and using different pan sizes. baked the batter in two 8x8 pans for approximately 40mins. the frosting was amazing also. cream cheese and butter... don't think you can go wrong there. i topped the cakes with crushed pecans, making sure to sift the pecans prior to for a cleaner presentation. i will be baking this again over the weekend, since i was only able to have a small sliver to taste and am now craving this. the rest was polished before i could go for seconds. i should mention that i am not a big fan of carrot cake, but this has definitely changed my mind or should i say palate. a definite keeper for me.

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caribbeanscout

Cooking Level: Expert

Living In: Brooklyn, New York, USA

Reviewed: May 12, 2013

The best carrot cake I have ever made.

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Leslie

Reviewed: May 12, 2013

Made cake for mother's day. delicious. For the frosting, I used 2.5 cups of conf. sugar and it was plenty sweet. would not add more. The frosting was also a little soft. Used 1 cup brown sugar and 1 cup white instead of 2 cups white. easy to make!

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Karen

Reviewed: May 12, 2013

I followed the recipe for the cake exactly as written. This carrot cake was so good and moist. I used the cream cheese II frosting recipe on allrecipes. I used a 9x13 pan, and the middle of my cake did fall, but that's okay because I just filled in more frosting to even it out. :) I will definitely be making this again.

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ErinT

Reviewed: May 10, 2013

Best Carrot Cake Ever! This recipe is definitely a keeper in my house.

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Reviewer:

asha1

Reviewed: May 9, 2013

The best carrot cake I have EVER had!!!

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Cathy

Reviewed: May 8, 2013

This recipe turned out great for me after reading reviews and making a few suggested changes. I used half brown half white sugar, added crushed pineapple, raisins, nutmeg, and pumpkin pie spice in addition to the extra cinnamon, and I substituted apple sauce for half of the oil that the recipe called for. The cake came out moist, delicious, and perfect. I would have loved the addition of walnuts or pecans but the person I was preparing it for has a nut allergy.

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