Carrot Cake III Recipe Reviews - Allrecipes.com (Pg. 7)
Reviewed: Mar. 26, 2013
I love carrot cake !! You don' have what size eggs to use, I used large-room temp. eggs. The ingredients that I changed, is, I substituted unsweetened applesauce for the oil (to keep the calories down), and we don't like nuts, so I added fresh dark raisins, and I always use pure vanilla extract, not the imitation vanilla, there is a big difference. I always make sure that I pre-heat the oven for 20 minutes, and place the 9"x13" greased and floured metal baking pan in the center of the oven, where the temperature isn't too hot, or too cool, and always keep a temp. gauge in the oven at all times, and baked the cake for 60 minutes, or until a toothpick inserted in the center of the cake comes out clean When I made the frosting, I used 1/4 cup butter, left out the pecans, and used 2 teaspoons of pure vanilla extract, and I start with a one pound box of powdered sugar, adding a little at a time, until it was to the thickness that I liked. When making a cake from scratch, the ingredients, must be exact, and the flour should be fluffed first, before measuring it, and then level off the measuring cup, and beat the batter only until all of the ingredients are blended, and no more. Thank You for this nice recipe!!
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Photo by Cats Corner

Cooking Level: Expert

Reviewed: Mar. 26, 2013
This is an old and excellent recipe. For anyone that didn't like it may I suggest that you bake just a bit longer and allow it to cool in the oven to prevent the middle sinking. I used to make and serve this in my own cafe and customers told me it was the best ever carrot cake. Many needed their fix of it every other day. It is easy to make and has a lovely flavour. I used walnuts as I find they have more flavour than pecans. Also I would line the pan with parchment paper allowing me to lift the cake easily for even cutting and icing.
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Reviewed: Mar. 26, 2013
Holy cow! This recipe is incredible. I've never made carrot cake before & I'm so glad I chose this recipe as my first. And the icing is just the "icing on the cake"! So yummy! Thank you so much for sharing!!
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Cooking Level: Expert

Living In: Bayport, New York, USA

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Reviewed: Mar. 24, 2013
I was asked to make dessert this year for Easter.....the catch? It had to b a vegan dessert. I found this recipe and converted it to a vegan carrot cake........absolutely delicious!!!!!!! I used applesauce instead of eggs, raw sugar in place of white, and vegan cream cheese/vegan butter. My husband, who is not a vegan LOVED this cake!
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Cooking Level: Expert

Home Town: Brooklyn, New York, USA
Living In: Tobyhanna, Pennsylvania, USA

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Reviewed: Mar. 24, 2013
I tried this recipe yesterday, and it was wonderful. My friends and family love it. Thank you so much for this receipe. I thoroughly enjoyed making this cake, and we used the old time method: mixing the ingredients by hand, made it even more tasty.
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Reviewed: Mar. 22, 2013
This recipe kicks butt!!!! My family LOVES the frosting we use for different cakes.
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Reviewed: Mar. 19, 2013
I have tried this recipe and it is the only carrot cake recipe I use. I made a few of my own changes. Instead of pecans, I use walnuts, the taste combination is better to me.....although, pecans are good, I prefer walnuts. I also grease and SUGAR and pan and NOT grease and FLOUR the pan. Once cooled, I turn it out onto a platter so that the sugar coating is on the outside of the cake. I make the frosting and pour it over the cake and spread it around. PERFECT!!!
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Reviewed: Mar. 17, 2013
I really liked this recipe- I did make some substitutions (3/4 cup oil and 1/2 cup apple sauce instead of the cup and a half of oil) and i added extra cinammon and nutmeg. I made this as a bundt cake and it turned out moist. the flavor was rich and classic. The icing was absolutely delicious and we had more than enough. definitely worth trying and will definitely be made again!
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Reviewed: Mar. 16, 2013
This was good! I liked it. I will definitely make it again. I made it into cupcakes and froze some they were good later without frosting too!
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Reviewed: Mar. 14, 2013
Made this recipe for New Year's for the first time and it was delicious! Everyone loved it! Will definitely be doing again! Very yummy!
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Photo by jaysbutterfly

Cooking Level: Intermediate

Home Town: Davie, Florida, USA

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Displaying results 61-70 (of 3,978) reviews

 
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