Reviewed: Jan. 16, 2013

I made this and took it to work.My husband and all my co workers LOVED it. I added walnuts instead of pecans. I thought it was very moist and so tasty!

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Reviewer:

Hope from SC

Cooking Level: Intermediate

Reviewed: Jan. 12, 2013

Excellent cake for a basis to put your own spin on it...did not fall in the middle like some reported, but that is because someone usually over-beats the cake batter. Put it in a 13x9 pan and it baked beautifully in 40 minutes...When making cakes with lots of spice, I usually split the sugar between white and light brown...gives the cake depths of flavor...usually, I add more vanilla (homemade, of course), cinnamon, allspice, ground cloves, and nutmeg to put it over the top. As a professional private caterer, I must make sure that the majority of people who eat my food are satisfied...This cake will do that! Baking IS a science...but the flavors are up to the individual.

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7 users found this review helpful

Reviewer:

lutie47

Reviewed: Jan. 11, 2013

Pefect. Great icing.

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Reviewer:

katiejoy

Reviewed: Jan. 6, 2013

this is THE best carrot cake recipe ever! I have made it several times for company and to BBQ's, bday parties etc. Everyone goes NUTS over it! I did find out if I added 1/4 tsp allspice and 1/4 tsp nutmeg it was REALLY good!

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1 user found this review helpful

Reviewer:

skinnycook

Reviewed: Jan. 6, 2013

best carrot cake! I only had 3 eggs on hand so substituted 1/4 cup applesauce for the 4th egg and it still tasted fabulous!

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1 user found this review helpful

Reviewer:

wintersunshine

Cooking Level: Intermediate

Living In: Washougal, Washington, USA

Reviewed: Jan. 6, 2013

I just loved it and i did not make any changes, of any kind

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2 users found this review helpful

Reviewer:

Corina D

Reviewed: Jan. 5, 2013

I made this recipe for my co-workers as Christmas gifts (individual ceramic loaf pans) and they absolutely loved it. I used the balance of the batter to make a cake for home. I didn't have any pecans, so I had to use walnuts in the cake (didn't start baking until 9 pm). Apparently, the walnuts didn't detract from the flavor. This cake was moist, full of flavor and I had the correct amount of icing. I don't know why anyone feels the need to alter recipes and then write deragatory comments. Just submit your own recipe and let the creative juices flow.

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4 users found this review helpful

Reviewer:

prsist1869

Reviewed: Jan. 5, 2013

This recipe was amazing and since I love baking and I bake for so many people I need to have one signature recipe i go to and this is my go to recipe.

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Reviewer:

Bakingqueen123

Reviewed: Jan. 5, 2013

Best Carrot Cake recipe! This is a very versatile recipe too. I only made it because I had leftover carrots and cream cheese frosting from the holidays. I boiled a package of baby carrots in lightly sugared water until soft, then mashed. I don't like nuts in my desserts so I omitted them and replaced with about a cup of golden raisins. While I was measuring the dry ingredients I realized I didn't have baking powder so I replaced with 1/4ts baking soda (in addition to what it called for), 1/2ts cream of tartar and 1/4ts cornstarch. Since I had some cream cheese frosting on hand, I didn't prepare the frosting called for in the recipe. It turned out so incredibly tasty. I will never make any other kind of carrot cake - ever!

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Reviewer:

aklortz

Reviewed: Jan. 4, 2013

The recipe is good. I like my carrot cake a bit spicier so I add mixed spice and some ground cloves. I put my eggs, sugar, oil and baking soda in the blender so that you don't get a baking soda taste. I do this with most cakes.

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