Reviewed: May 26, 2012

we loved it.

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Reviewer:

Molly Curtis

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Reviewed: May 25, 2012

Fantastic! very moist and super yummy! I followed some of the suggestions made by the other reviewers. I used 1/2 brown sugar and added in 8 oz of drained crushed pineapple. I have gotten so many compliments on this carrot cake!!!

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Reviewer:

megan

Cooking Level: Intermediate

Living In: Auburn, Michigan, USA

Reviewed: May 22, 2012

Absolutely decadent! Only change was 3/4 c. light olive oil and 1/2 c. unsweetened applesauce in place of the 1 1/4 cup oil. Left the pecans out of the frosting, as I did not see that ingredient until the cake was frosted! Never had a carrot cake this delicious! Added this one to my favorites, as I know I will be making this one for as long as I am baking.

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Reviewer:

Kris

Reviewed: May 22, 2012

I cut this recipe in half because I only wanted a small cake. The center did sink but I think it's because the pan I used might've been a little too big for it. I also used walnuts instead of pecans because I had those on hand. I added a bit more cinnamon than required and a smidgen of nutmeg. The cake + frosting came out really great! It was my first time making it and my husband and I loved it! Will definitely make again.

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Reviewer:

SexyMrsChef

Cooking Level: Intermediate

Home Town: Hollywood, California, USA

Reviewed: May 21, 2012

Couldnt stop eating it! Just as good as my fave bakery.

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Reviewer:

anofara

Reviewed: May 19, 2012

awesome!

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Reviewer:

BP3

Cooking Level: Expert

Home Town: Waterville, New York, USA

Living In: Adelanto, California, USA

Reviewed: May 16, 2012

Baked my first carrot cake! I baked it in the form of cupcakes at 175 degrees C for 20-25 mins. The only modifications I made was add an extra teaspoon of cinamman and replaced pecans with walnuts. I didnt make the frosting though. The cake was good, soft and moist, and tasted better the next day! However I felt it was too oily as I could see oil at the bottom of the cupcake wrapper after eating the cake. So next time I will use less oil! Apart from that it was a goooddd carrot cake!

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Reviewer:

cakeaholic

Reviewed: May 16, 2012

Very Good !!!! Read gneebeanie's recommendations & put them to use. Thank You

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Reviewer:

Richard G.

Cooking Level: Intermediate

Reviewed: May 15, 2012

Really good dense cake!

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Reviewer:

Steph

Cooking Level: Intermediate

Home Town: Heber City, Utah, USA

Living In: Park City, Kansas, USA

Reviewed: May 14, 2012

the minute I walked thru the door, this cake was gobbled up. This was my very first carrot cake from scratch and it was a big hit!! I eyeballed the amount of carrots and cinnamon I used and added walnuts instead of pecans. My husband said it was the lightest and the most moist carrot cake he had ever eaten...and he doesn't even like carrot cake.

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