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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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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Mike Blair

Cooking Level: Expert

Home Town: Canton, Ohio, USA

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Reviewed: Oct. 20, 2009

AMMMMAAAZING! So moist and fluffy. i omitted pecans for personal taste. But everything else i followed to the T. So easy to make...will make again!!

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sweettooth55

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2009

This is a very good carrot cake. I made it for my husbands birthday and everyone loved it! The only alterations I made were substituting wheat flour for the flour and adding 1/2 cup ground flax in place of 1/2 cup flour. This does not change much of the taste but adds some nutrition. I also think I accidentally added a little extra cinnamon, but it was still really good. Will keep and make again and again!

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Adeline&Ezra

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Reviewed: Oct. 19, 2009

Everyone ate this cake up! I will make it again and again. I did reduce the sugar a bit and added extra vanilla instead, but that's all. LOVE it!

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janel

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Reviewed: Oct. 19, 2009

RAVE reviews all around the office! I made half the sugar brown instead off all white like others said. I also added 1 C. coconut and a small can of (squeezed) crushed pineapple and substituted walnuts for the pecans. I made it into a round layer cake; the 2- 9" layers were dense, but I think I would have liked it to be a little higher- maybe next time I will do a double recipe and make 4 layers... leaving one to keep at home ;) Oh, I almost forgot, I sub'd 1/2 C. applesauce for 1/2 C. of the oil like many others did. Thank you, Tammy!

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Joy Within

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Santa Clara, California, USA

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Reviewed: Oct. 19, 2009

I made this last night for my supervisor who wasn't at the office on Friday (Boss'Day). I was very interested in all the reviews but I had to make it my own. I took some of the ideas like the spices (always like more) and vanilla and I used the walnuts instead of the pecans. But what my final version was adding only 3 cups of carrots, using 1/2 bag of coconut, 2 tbl of crushed pineapple and a hand full of raisins. I also used less oil and added 1/2 buttermilk. My supervisor and co-workers now rate this as #2 of the favorite cakes that I make for them (#1 is the Italian Cream Cake). The middle did sink a little because I opened the door. I will make this again and again. Thanks for a Great Recipe, it's a keeper!!!!

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Jeanie L

Cooking Level: Expert

Home Town: Carbondale, Pennsylvania, USA

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Reviewed: Oct. 19, 2009

This was an okay recipie but definately not the best I've ever had.

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Lindsay

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Reviewed: Oct. 18, 2009

This is the first carrot cake recipe I tried. I followed the recipe exactly and it was such a BIG HIT! Fantastic & Easy recipe. Love it!

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Ethan's Mum

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Reviewed: Oct. 18, 2009

WOW!!!!! I would give it a 10 star... I followed the recipe exactly and it came out PERFECT:) THANK YOU!!!

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helen_2boys

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Reviewed: Oct. 18, 2009

Incredible! Instead of making this in a cake pan, I made 24 cupcakes. I made the recipe with the changes that the previous reviewer "gneebeanie" used and it turned out excellent! It's moist, and very flavorful. I used 3.5 cups of powdered sugar instead of 4 for the frosting and it's just the right taste. The whole family loves it and I will use this recipe from now on when making my carrot cake! It's much better tasting than anything you buy in a store bakery and better than any box mix. Thanks so much for sharing.

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