The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 15, 2009
this was my first carrot cake i made and it came out great and the frosting just tops it off. i took suggestions from others and added pineapples and added apple sauce wonderful recipe will make again
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Photo by AllenMichael

Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Toledo, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 15, 2009
The carrot cake turned out quite well. I made some modifications such as: reducing the oil to 3/4 cup and adding 1/4 cup yogurt. The cake was really moist. I also used 1 cup of white sugar and 1 cup of brown sugar, which is just enough sweetness. I would add 1/4 tsp nutmeg for a spicier & more improved flavor because I found that even though I added 3 tsp of vanilla extract and 3 tsp of ground cinnamon, it still seemed like something was missing. I omitted the nuts too. I'd make this cake again. Btw, this recipe was enough to make 2 small bundt cakes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 14, 2009
2000+ rave reviews couldn't be wrong, right? TRUE! This is the best carrot cake I've ever made. I did as others suggested and added a can of crushed pineapple and split the sugar into half white and half brown. Also I made two 9-inch rounds, doubled the icing and made a two-layer cake topped with some toasted coconut. Everyone couldn't believe it was not a fancy bakery cake. Worth the effort to make from scratch for sure!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 14, 2009
this carrot cake was delicious, but I am rating it based on using the suggestions of other reviewers and not the actual directions I used 3/4 cup of oil, and 1/2 cup of applesauce. I threw in a handful of raisins and about 1/4 pecans ( all I had). I was very moist and had great flavor. I made the frosting as directed,except I omitted the nuts ( I ran out) The flavor of the icing was perfect for my taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 13, 2009
Absolutely the best Carrot Cake my husband and I have ever had!!! Thank you for sharing
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Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA
Living In: Tyrone, Georgia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 13, 2009
I made this cake (as directed) for a Christmas luncheon at work. I was not impressed. Someone else brought in another carrot cake that had WAY MORE flavor. Made it in a 9 x 13 pan and frosted with Cream Cheese Frosting II from this site, which is very good. The cake didn't have enough flavor and was blah. Sorry.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 13, 2009
You have to use 'confectioners' sugar not regular .
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 13, 2009
Absolutely delicious carrot cake! I made carrot cake muffins/cupcakes at 350 degrees F for 18-20 minutes. I also followed some suggestions made by some reviewers: used 3/4 C veg oil, 1/2 C unsweetened apple sauce (instead of the 1 1/4 veg oil); used 1 cup white and 1 cup brown sugar (instead of 2 cup white), 3 tsp vanilla, 3 tsp ground cinnamon, and added approx 1/4 tsp nutmeg, allspice and ground cloves. So delicious and moist! My family and I are not big on cream cheese tasting frosting but made the frosting as is in the recipe except using 3.5 cups confectioner sugar. The frosting tasted better the second day as the cream cheese taste dulled a bit in the fridge. if you make cupcakes/muffins, use cupcake liners for an absolute easy clean up! So yummy and delicious - will definately make again and again.
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 12, 2009
This is really good, but it doesn't save very well. If you can't eat it/serve it in one day, don't make it.
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Cooking Level: Beginning

Home Town: Indianapolis, Indiana, USA
Living In: Green Bay, Wisconsin, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 12, 2009
this cake was moist but lacked flavour. I was very upset since I was making this cake for my school's charity bake sale and I wanted to impress people. Where I live, carrot cake isn't common and people grimace at the thought of having vegetables in a cake, so I wanted to make people eat it and then they would realise how good it was. The problem was that it wasn't good, and one more time, chocolate was the most popular cake, and my cake was ignored.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 11, 2009
This cake came out SOO great!! USE SOME (not even half a cup) BABY FOOD AS WELL AS GRATED CARROTS- it came out so moist that way. I took out the nuts because I had some pecan allergies in the family, but kept everything else the same and it still came out tasty. Gneebeanie's review REALLY helped- she gave some good tips on extra additions. DELICIOUS and easy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 11, 2009
Simply wonderful! I love carrot cake and has been wanting to try making my own. I read through some suggestions before tackling the task. The changes i made was 1 cup white sugar and 1 cup brown, 1/2 tsp nutmeg, 3 tbs vanilla instead of 2, 3 tbs cinnamon instead of 2, 3/4 cup oil with 1/2 cup apple sauce instead of just the 1 1/4 cup oil. I baked then in 2 9in round pans for 35min in 350 degree. I also used walnuts instead of pecans. For the icing i only used 3 cups confectioners sugar and omitted adding more nuts. My first attempt came out very moist and tasty. Even my 4 year old is asking for more. I will definitely make this again and next time i will add some raisins.
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Cooking Level: Beginning

Living In: Linden, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 10, 2009
I also added about a teaspoon each of nutmeg and ginger powder. Highly recommended! Also, I made it into cupcakes and baked them about 18 minutes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 10, 2009
moist! wouldnt change a thing
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 9, 2009
It's perfect just the way it is, very moist. I did some changes to make it a bit healthier (I used whole wheat flour and brown sugar). I followed some of the other readers sugestions. My husband loves it too!! Thanks for the recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 9, 2009
I really enjoyed making this carrot cake and the cream cheese frosting is perfect. It is a bit of work but worth it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 9, 2009
This is my third time making this cake and my husband loves it. The worst part however is the shredding. Here are some hints on shredding that I had to learn the hard way. :) 1. Don't buy baby carrots...it will take forever and you are more likely to cut your fingers! P.S. 4 large carrots = 3 cups. 2. Try holding two large carrots at once while rubbing over your shredder. 3. If you have a heavy duty food processor you can cut the carrots into little chunks and then put it in the processor. Mine isn't quite strong enough to handle this! 4. If all else fails buy pre-shredded, but it might be a little dry. Happy shredding!
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Cooking Level: Intermediate

Home Town: Ogden, Utah, USA
Living In: Rexburg, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 8, 2009
Very good! I took the advice of other raters and added some extra stuff. Everyone loved and they thought it was so fancy with the nuts sprinkled on the top. I actually thought the cake tasted better after sitting in the fridge overnight.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 7, 2009
Really really good carrot cake. I modified the recipe to be more diabetic friendly, and even with the modifications it was super good. I substituted spelt flower for regular flower, and xylitol for sugar.
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mom

Cooking Level: Expert

Home Town: Regina, Saskatchewan, Canada
Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 7, 2009
Very good... it seemed like quite a bit of oil for a cake though. Next time I would like to try subbing in applesauce or something similar for the oil.
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