Reviewed: Nov. 21, 2009

Very moist and delicious. I used 1/2 cup oil and 1/2 cup applesauce. No pineapple or coconut and I didn't have allspice. I put nuts on the side of the cake as well. Got rave reviews from guests. I used cream cheese frosting II.

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NSUNRISE

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Jul. 20, 2009

Having to NOT shred carrots was a bonus. This cake was moist and tasty. And very easy to make even for a beginner like me.

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Beverley

Home Town: Dartmouth, Nova Scotia, Canada

Living In: Orangeville, Ontario, Canada

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Reviewed: Mar. 27, 2008

This cake was OK, for a spice cake. No carrot taste at all. And it was quite dry. Will probably not make again.

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Tatiana

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Reviewed: Apr. 25, 2007

Good cake. Baby food,who would ever have thought!! I used both brown and white sugar in the cake and put walnuts in the cake. It was very good. Thanks for the recipe.

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RAGITTYANN

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Reviewed: Feb. 8, 2007

this cake was great. i made it non dairy and it was amazing, dense, flavorful, and delicious!! i recomend this to anyone!

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luvs_cooking11

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Reviewed: Oct. 8, 2006

This cake was ok. Not sure I would make it again.

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KimmyK

Cooking Level: Intermediate

Home Town: Nashua, New Hampshire, USA

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Reviewed: Sep. 4, 2006

I that that this was very good.

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Penny

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Reviewed: Jun. 19, 2006

I served this for my sister's tea party birthday. My mom said it was the best cake she EVER had! That's saying a lot coming from a choc-a-holic. Super yummy and very easy to make. I felt like I was cheating with the baby food, but it turned out so beautiful we didn't miss the grated carrots at all!

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corinne

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Reviewed: May 7, 2006

Although this cake had a fair taste, I would not compare it to a regular carrot cake. The taste is not the same as one with regular shredded carrots. The baby food definitely overpowered.

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Missy Thompson

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Reviewed: Apr. 15, 2006

My house smelled heavenly while my cake was baking! The taste is good, the texture light.....I think I like a denser cake for my taste. I added a cream cheese frosting to mine. I think I'll keep experimenting with carrot cakes.

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Labbylover

Cooking Level: Intermediate

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Reviewed: Sep. 6, 2003

This was a delicious carrot cake. I made a fat-free version of it by substituting applesauce for the oil, and eggbeaters for eggs. It still turned out very moist and delicious!!

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MISSYBASE

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Reviewed: May 20, 2003

Very moist and easy carrot cake recipe!! I actually used this recipe to make carrot muffins. I reduced the amount of sugar to 1 and 1/2 cups, but the muffins were still good. The next time I make, I would add some chopped walnuts or crushed pineapple. Thanks for the recipe, Toni!

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Misha

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Reviewed: Jun. 10, 2002

Excellent carrot cake!! Made it for my daughter's first birthday, it was a hit! Best with homemade cream cheese frosting.

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Alison

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Reviewed: Aug. 31, 2000

I have a recipe very similar to this that I got from a gal in Michigan about 23 years ago. It's a bit thinner than an original carrot cake, but it is great with cream cheese frosting. Best the following day. It's a great taster!!

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