Reviewed: Nov. 6, 2009

Thanks for this recipe which I am sure is terrific as written. However, it was also a great recipe to play with. To make it more healthy I subbed 1 C of no sugger added applesauce for 1 C of the oil, cut the sugar to 1.5 cups and made the .5 cup Splenda, and subbed 1 C of whole wheat flour for one of the cups of reg. flour. Because I was fooling with the recipe I added 1/2 teaspoon of pumpkin pie spice. I baked mine in an angel food cake pan and it took an extra 10 minutes. It was tricky to take off the tube, but worth the effort. My guests said it was very moist and asked for the recipe.

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NeeNeeFay

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Reviewed: Oct. 19, 2009

This is the BEST carrot cake! I just can't get enough of it! My husband said I can only make it for special occations because he eats it ALL! I did a few things differnt like some oter users. I used 6cups of carrots instead of 4 because I like the extra veggies and crunch, oh and the orangey color. I used 1/4cup oil and 1cup unsweeted apple sauce and it was just as moist as could be. I also halved the sugar. I think it balenced it out with the super sweet cream cheese icing! Makes it a lil better for you and less guilty! I make this cake as often as possible, none of it ever goes to waist!

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pixie

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Reviewed: Oct. 17, 2009

We LOVED this recipe! Since I mince my carrots (husband doesn't like to "bite" into carrots in the cake) I used only about 2 cups "minced" carrots. Otherwise I followed this recipe exactly, and love it! Thank you for the great recipe!

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jcheerMIVA

Cooking Level: Beginning

Home Town: Springfield, Virginia, USA

Living In: Flushing, Michigan, USA

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Reviewed: Sep. 26, 2009

This is a great carrot cake! Very tastey, moist. Excellente!

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RachelMonroy

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Reviewed: Aug. 27, 2009

This is a super cake, moist and delicious. I used a loaf glass baking dish to cook it and thus had to increase the cooking time by abt 10 mins. Though next time, I should reduce the oil. My hands were slightly greasy after eating it. But the best carrot cake ever and great job Michele!!!

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athena

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Reviewed: Jun. 27, 2009

I made the cake according to the instructions, only I quartered the amount of ingredients. It came out beautiful. This was my first attempt at Carrot Cake and I didn't know what to expect (I was afraid that it would taste like, well, cooked carrots), but I am pleasantly surprised that the most prominent flavours are cinnamon and walnuts (which is a wonderful combination, reminding me of Christmas baking). The cake is moist but light (I did not observe the baking time as my oven is a bit funny...). EDITED: I left the cake on the counter overnight and it did not change the tiniest bit. It's still moist. Wow, I would give the recipe six stars if I could!

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Thilwen

Cooking Level: Intermediate

Home Town: Zlín, Zlínský Kra, Czech Republic

Living In: Brno, Jihomoravský Kraj, Czech Republic

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Reviewed: May 11, 2009

This turned out great! I substituted applesauce for the oil, which made it nice and moist. I also used spelt flour instead of regular wheat flour (which my daughter is allergic to). I added about a teaspoon of allspice to the recipe (which I do to any recipe calling for cinnamon) and it had a fantastic spice flavor.

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JULIEWRAY

Cooking Level: Intermediate

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Reviewed: May 9, 2009

Wonderful! I did half oil and half applesauce, 4 tsps of cinnamon and a buttercream frosting. Very moist. yum :)

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Justus&Dane's Mom

Cooking Level: Intermediate

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Reviewed: Apr. 28, 2009

I thought this cake was good! I made it with the 'cream cheese frosting II' also from this site. Very tasty, Thank you!

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geranium

Cooking Level: Beginning

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Apr. 6, 2009

Turned out nice and moist. I cut the recipe in half and cooked in an 8x8 pan for about 50 minutes. Left out the walnuts, topped with Brown Sugar Cream Cheese Frosting from this site. Thanks for a simple recipe!

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 31, 2009

I DESPISE carrot cake, but this was the best cake I ever had!!! I made it involuntarily for school, but when I tasted the batter, I was in HEAVEN! It was about an hour before I cleaned up because I was so busy licking the bowl and the spoons!

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Phasahd

Cooking Level: Expert

Living In: Pitt Meadows, British Columbia, Canada

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Reviewed: Dec. 16, 2008

Great recipe! It did not come out "caky". My family loved it!

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noncookingmommy

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Reviewed: Nov. 6, 2008

This is a very heavy and dense cake. Not the recipe for those looking for a lighter and healthier cake. I made this for a life long carrot cake lover and was told it was the BEST carrot cake she ever tasted! I wasn't a huge fan of carrot cakes until I tasted this and I was hooked.

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Kathy K

Cooking Level: Expert

Home Town: Fairfield, Connecticut, USA

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Reviewed: Sep. 25, 2008

I made this for someone's bday whose favorite is carrot cake. I've never liked carrot cake but I actually liked this. I did half applesauce/salflower oil and added just a little nutmeg. I covered it up with foil as soon as it came out of the oven to retain all the moisture and I loved how it was so orange from all the carrots. Update-I stil had carrots left over so decided to make a loaf (i halved the rcipe)for my dad using the same recipe. I wanted to make it healthier so I subbed all applesauce, used whole wheat flour, 1/2 brown sugar, 1tsp vanilla, and a generous dose of cinnamon and nutmeg. When it was almost done I poked holes on the top and drizzled 2 tsp of melted butter with cinnamon on top. I actually liked it better with the whole wheat flour.

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HealthyFoodLover

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Sep. 20, 2008

I absolutely loved this recipe!!It was so good with homemade cream cheese frosting.I would recomend this to anyone.If you love carrot cake this is the recipe for you. Yummy!

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tinkermarie

Cooking Level: Intermediate

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Reviewed: Aug. 5, 2008

I have made this 5 times now, with the suggestions and as is, both were very good and tasted great.

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DJLeahy

Cooking Level: Expert

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Reviewed: Jul. 24, 2008

The carrot cake was delicious! The recipe made more that expected and the cake rose above the pan but did not fall over. Fantastic!! Btw, forgot to add this: I was short 1 egg so I substituted it for about 1/4 a cup of veg. oil; also, I like brown sugar better, so I put 1 cup of white sugar and 1 of brown sugar and the cake turned out puffy inside and crispy/caramelly on the outside ^_^ great cake!!

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K.Eisner

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Reviewed: May 8, 2008

are the nuts optional or are they required???

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jake

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Reviewed: Jan. 22, 2008

i loved this recipe,but i added 1 cup applesauce and 1/3 cup oil, and 1cup white flour and 1 cup milled flax seed.i also cut the sugar to one cup.yummo.

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yellowbearwoman

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Reviewed: Dec. 22, 2007

This is a good recipe. I used only 1 1/2 cups of sugar coupled with the 1 cup of unsweetened applesauce that others recommended and it was very sweet. Also not as spicy as I am used to with carrot cake and since it was very sweet I kept adding a lot more cinammon until I got more of that spice taste and less of the sweetness. Also added a little ginger, nutmeg and ground clove. I used this for cupcakes and they did not take long to cook at all. When they cooled they were very moist and not gooey. Great recipe! Topped with the cream cheese icing on this site that calls for 2 packages of cream cheese these cupcakes taste wonderful.

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Kari G.

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Carrot Cake XI

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