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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ALLYKATD

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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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Cheeks

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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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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WendyB

Cooking Level: Intermediate

Living In: Arad, Muharraq, Bahrain

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Reviewed: Oct. 27, 2009

PHENOMENAL cake! Turned out perfectly, even with my old oven! Thank you!!!!!

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Ashlou

Cooking Level: Intermediate

Home Town: Fargo, North Dakota, USA

Living In: Sherbrooke, Quebec, Canada

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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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sarahc

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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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Julie

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Manhattan, New York, USA

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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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Reviewed: Oct. 26, 2009

Excellent recipe, good texture, excellent flavor. The best to any ocassion.

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Archie

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Reviewed: Oct. 25, 2009

i havent made it yet but i will make it mmm it looks great

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teddybear

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Reviewed: Oct. 25, 2009

it was pretty good. If i made it again i would add more cinnamon.

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Denise

Living In: Hesperia, California, USA

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Reviewed: Oct. 24, 2009

Awesome! I've made this as a cake, a loaf, and cupcakes/muffins, all good! Compliments every time. Thanks!

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BELLAS682

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Reviewed: Oct. 24, 2009

I made 9 servings and put it in a loaf pan. Also, I left out the nuts on the topping. This was really good! Lastly, I used fresh picked baby carrots from the garden.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Oct. 24, 2009

I left out the nuts. we are a no nut family at my house and this was awesome! I made it for my daughters first birthday. I also cut the oil in half and used half applesauce. Loved it!

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balletochef

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2009

This cake is really too dence and doughy

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Peppermint

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Reviewed: Oct. 23, 2009

Excellent, as written!!! (used 1/2 c. pecans)

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Bailey75

Cooking Level: Intermediate

Living In: Hutchinson, Minnesota, USA

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Reviewed: Oct. 22, 2009

This cake is really good!! :) I made it as 30 cupcakes, and frosted them as directed. Delicious! I followed the recipe exactly, except I added 1/4 tsp of nutmeg like the other reviewers suggested and cooked them for 15 minutes. MMMMMM...i'm about to eat another one!

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Haley

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Reviewed: Oct. 22, 2009

I have only made one or two scratch cakes in my lifetime and this one was DELICIOUS! I made it for a birthday and it was a big hit. I used walnuts instead of pecans, and added raisins and some orange zest. I also put coconut in the frosting. Thank you!! I will definitely make this one again!

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JenE40C

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Reviewed: Oct. 21, 2009

I put less sugar and it tasted good!

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hellen

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Reviewed: Oct. 21, 2009

do not make "as is"... tastes like oil

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devsmom

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2009

This is a great cake. I made a layer cake out of mine, excellent. I don't generally change ingredients or make substitutions on a recipe until I've made it a few times, but I did reduce the amount of sugar I used in the frosting. Even with the reduction, it is VERY sweet...will use less next time, but that is a matter of taste. Still a great recipe!

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