Reviewed: Oct. 17, 2009

My sister called it the best carrot cake she's ever had. I didn't have pecans and it tasted just fine.

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Jenny

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

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Reviewed: Oct. 16, 2009

Delicious!!! I love it!!!!

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Lolita312

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Reviewed: Oct. 16, 2009

I'm really not a carrot cake fan, but my boyfriend is so I made this for his birthday. And wow! It's made me into a carrot cake convert. And it definitely pleased his pallette as well. I added a touch extra cinnamon and think it could've used even a little more, but it was great as-is!

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taurine_cat

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Reviewed: Oct. 16, 2009

Oh. My. Goodness. Deserves a solid 5 star rating! I added additional vanilla as suggested, but I disagree with all the comments to add pineapple. The flavor was perfect without that additional tang, which would change it to a whole different cake in my opinion. For those who don't like the pecans, try omitting them from the frosting. The pecans add a depth to the cake and then NOT having them in the frosting makes a delightful contrast in texture. Wonderful recipe -- thanks!!

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Joy

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Reviewed: Oct. 14, 2009

Yummy! I did like the others did; 1 cup wht sugar & 1 cup brn sugar, omitted the nuts from frosting, only 3 cups of sugar for frosting and cooked a little less...35min total. Ovens do vary and I didn't want the batter to get too dry.

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luv2cook

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Reviewed: Oct. 14, 2009

Great! I love carrot cake and this is wonderful. For the icing I listen to everyone else and used only 3 cups of sugar. The receipe calls for 1 cup of peacans. I wished I had not used peacans in the icing. It was tooooo much. I would only suggest using peacan in the cake. My husband didn't like all then uts. Each day the cake was better. I would make it the night before the actual event in the future.

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Aviyaun

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Reviewed: Oct. 12, 2009

This is the BEST carrot cake recipe ever!! I'm a novice baker and it has turned out perfectly for me twice now. I will always use this recipe for carrot cake - it's always a HUGE hit! Just a couple of things that I found I liked. I leave OUT the chopped pecans from the cake and leave them IN the frosting. YUM! I also have used 3/4 c. vegetable oil and 1/2 c. applesauce to make it have a little less fat and I couldn't tell any difference. Both times I used 1 c. white sugar and 1 c. brown (rather than 2 c. white) for the "spice cake" sort of taste and added 1/2 tsp. nutmeg. The first time I tried 1/2 all-purpose flour and 1/2 whole wheat flour. It turned out just fine, but I liked the flavor a little better with only all-purpose flour. Also - my oven cooked it completely in 35 minutes, so check it early or it may overcook! Highly recommed!

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twiggy

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Reviewed: Oct. 12, 2009

i made this for my moms bithday and it was a huge hit the whole family though it was the best carrot cake they ever had and they ate lots of diffrent carrot cakes. Highly recomend

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ilovetocook

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Reviewed: Oct. 12, 2009

I substituted a cup of brown sugar for a cup of white sugar. It really made for a nice added flavour in the crust. Thinking of maybe spreakling brown sugar chunk on top instead of icing.

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Betty@TDGv.net

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Reviewed: Oct. 11, 2009

This is the most awesome carrot cake there is. I took this to my husbands work for his birthday. Everyone said it was the best they ever had. It needs nothing added or taken away. If I could I'd give it 10 stars. MomTeresa

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MomTeresa

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Reviewed: Oct. 10, 2009

Awesome carrot cake! Left out the nuts,because I didn't have any,but it turned out great anyways!!!My cakes don't usually turn out,so this one will be used again! :)

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mothering10

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Reviewed: Oct. 10, 2009

My favorite! I used no nuts. My family doesn't like them, and I used olive oil instead of canola. That is all I had. It turned out perfect. Only 3.5 cups of icing sugar for the frosting and it was still crazy-sweet. I would not go any sweeter. I think I'll use 3 cups next time. Delicious!

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Juli

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Reviewed: Oct. 10, 2009

I made this recipe exactly as written, and it turned out fabulous. Even those that responded with 'meh' at the suggestion of carrot cake loved it - and devoured the cake. I prefer to try and rate a recipe as given, not modify half the recipe and then give it a review. (I think another reviewer stated this as well.) Nonetheless, this is an impressive and delicious carrot cake - true to what it should taste like.

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flunkiejunkie

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Oct. 9, 2009

This was the first carrot cake that I've ever made. I used all of gneebeanie's suggestions and I left out the pecans. I also frosted and filled it with my own cream cheese icing recipe. Everybody loved it and said it was one of the best carrot cakes they had ever had. They all took pieces home for later too. Great recipe, definitely a keeper.

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Erica

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Reviewed: Oct. 9, 2009

This is the best carrot cake I have ever made. I reduce the oil to just under one cup and I frost it with Cream Cheese Frosting II from this site.

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JANE37

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Oct. 8, 2009

I followed the recipe exactly as written except, I didn't completely drain my pineapple . a week later. My family and neighbors are still raving about how wonderful it was. It is the best carrot cake recipe that I have ever made. I will make only this one from now on. I have found MY carrot cake recipe to pass on for generations to come

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Marlene

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Reviewed: Oct. 7, 2009

This is an absolutely amazing recipe! However, I did make a few adjustments. I only used 200g of brown sugar for the cake and about 180g of icing (confectioner's) sugar for the icing. I only added about 40g of butter to the icing, which I felt was more than enough (115g was excessive in my opinion). I also added one more teaspoon of vanilla essence to the cake, as well as some chopped (and squeezed of the excess juice) canned pineapple. Delightfully moist and super delicious! The cream cheese icing contrasts beautifully with the best Carrot Cake I've ever tasted! 5 stars for sure!

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Tasha

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Reviewed: Oct. 6, 2009

I made this with all of gneebeanie's suggestions. It was truly fantastic. I baked it in three 8 inch layers. I stacked and frosted two, kept the other layer for unfrosted (fewer calories). It was light, moist, tasty, and a real winner!

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OhioKEE

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Reviewed: Oct. 6, 2009

absolutely loved this recipe (as well as all of my friends)!!! Will definitely make again, but be warned, thing cake is veryyyyy addicting!

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sgracep

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Reviewed: Oct. 6, 2009

This was a very good carrot cake. I had some trouble on the baking time and my cake came out a little too brown for my liking. I was watching it the whole time and the outside browned as the center was still not set. It cooked for quite a bit less than recommended. I used a glass pan and have a gas oven, so it could just be my setup. I did use 1c brown and 1c white, used a little more vanilla, and only had walnuts on hand. Very good overall and we enjoyed the cake.

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