Reviewed: Oct. 5, 2009

Very easy to make, delicious. I tripled the recipe (abundance of carrots in this year's garden) and froze 2 cakes.

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Jayne

Cooking Level: Professional

Living In: Erie, Pennsylvania, USA

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Reviewed: Oct. 4, 2009

Really wonderful. I followed the advice of some other reviewers: 1 cup white sugar and 1 cup brown sugar; substituted applesauce for half of the oil; and I left out the nuts. Very moist, and the frosting complemented really nicely. My boyfriend said it was the best carrot cake he had ever had, which is a high compliment. I will make this again.

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sofiem

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Reviewed: Oct. 4, 2009

This was delicious! Definitely going in my recipe book!

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JennyLee

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Reviewed: Oct. 4, 2009

I used all of the modifications suggested (add brn sugar, pineapple, vanilla, applesauce etc.) and this was the best carrot cake I have ever made. One of my guests who didn't even like carrot cake LOVED it! It also made a nice big pan. This is perfect for potlucks too! (Also a great use for cinnamon applesauce that no one at my house seems to like)

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kraley

Cooking Level: Expert

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Reviewed: Oct. 4, 2009

This was sooo good. The cream cheese icing was the best part!

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Lori

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Oct. 3, 2009

I read the recipe and decided on it cause it sounded the best. The frosting was delicious although I added about a cup less of confectionery sugar. The cake itself however was a bit bland and not that moist. I think after making it this time I'll probably replace the oil with an oil/applesauce mixture and also add some nutmeg.

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safety309first

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Bronx, New York, USA

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Reviewed: Oct. 3, 2009

I've made this cake twice now. First time I made the 1 cup brown sugar/1 cup white sugar substitution and omitted the nuts. The second time around, I reduced the oil by 1/4 cup (without substituting for anything for the oil), added some chopped walnuts, and made cupcakes instead. Cooked at 350 degrees for 20-22 minutes. Both times the cake was amazing - moist and delicious.

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JSEIRAFI

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Reviewed: Oct. 3, 2009

Great recipe. I did it with gneebeanie's corrections and walnuts instead of pecans, and it came out very moist and tasty.

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myrgd

Cooking Level: Expert

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Reviewed: Oct. 3, 2009

This is a really good recipe and I think you could chop and change things easily to add variety. I thought it was really nice the first day but the second day, the taste was even better and still very moist. It didn't even get iced before it was gone...lol.

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TXUKGal

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2009

This cake is so delicious! My sister will love it.

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Cooking Lane

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Reviewed: Oct. 2, 2009

If there was a spot for more stars I would definitely add it! My husband, who claimed that he didn't like carrot cake LOVED it. The only subsitutions I made was walnuts instead of pecans (only because I was out of pecans). The second thing I did, just because I was being creative, was to take 2 cups of raisins, soaked them in a amber rum until plump, drained and added them. YUMMY! Thank you Tammy! This is definitely a keeper!

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Carrie

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: Sep. 29, 2009

Kids and DH loved it. Left out the pecans for the kids but it was still wonderful.

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3mdlmom

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Reviewed: Sep. 29, 2009

I LOVE THIS CAKE!!! I usually don't eat carrot cake, but I made one for my mom and I tried a piece and this is now a fav. The only thing I did was put 1/2c. applesauce and 1/2c. oil.

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Kim

Cooking Level: Expert

Living In: Waterbury, Connecticut, USA

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Reviewed: Sep. 28, 2009

I decided to stick with the original recipe and directions. It came out Incredible. I'm amazed and grateful for the recipe, thank you!! I baked mine at 330ish degrees and was able to insert and pull out a clean toothpick after 32 minutes of baking. the carrot cake itself is nice and sweet and although the frosting may be a little too sweet for me, I just putted a light coating so that it was just right. Thank you very much for the recipe I will make it again and again!

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HenryF

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Reviewed: Sep. 28, 2009

I followed gneebeanie's suggestions and it got rave reviews. I will make this again for sure!

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Melissa Watson

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Reviewed: Sep. 27, 2009

I've made this carrot cake numerous time, and every time it tastes better than the last. I followed gneebeanie review and it was perfect I loved it. Thank you to Tammy for adding the recipe and to gneebeanie for the review! perfect!

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Sotiria

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2009

This recipe is excellent! I made it for my son's 3rd birthday and everyone loved it.Very moist and delicious! I will never use another carrot cake recipe again.

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angrmk

Cooking Level: Expert

Home Town: Springfield, Vermont, USA

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Reviewed: Sep. 26, 2009

i make this cake for my family all the time! they absolutely love it! i did make some alterations suggested in the reviews: 1 cup brown and 1 cup white sugar, extra tsp of vanilla and the nutmeg (mostly eyeballed). i also add more carrots to the mix. everyone loves it and have even asked me for the recipe!

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LalaLuluJ

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Sep. 25, 2009

DAMM GOOOOOOOD....

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Patricia

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Reviewed: Sep. 24, 2009

WOW! What a cake! My husband and everyone who tried it. I changed the recipe based on a consolidated review and it worked out great! I followed it except for adding the 1/4 tsp of nutmeg. I will try to lessen the fat content by using more applesauce or making other substitutions. This recipe is a keeper.

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TrishaS

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Carrot Cake III

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