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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Reviewed: Oct. 30, 2007

Best carrot cake!! Super moist! My Mom uses this recipe and it is delish! I use it now too, except I modified it a bit to make healthier. Use 1 cup no sugar added applesauce and 1/3 c oil (sometimes substitute all applesauce), 1 c sugar & 1 c splenda and it tastes just as good as reg. recipe. NO walnuts though, because we dont like them! Use crm cheese frosting from site!

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nomoredrama31

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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Reviewed: Sep. 17, 2007

Fantastic and easy. I used half the sugar and oil as was suggested by other reviewers. Added 3/4 cup of cinnamon applesauce. Cake was moist and firm. I used "Cream Cheese Frosting II" recipe with half the sugar for the icing. It was great, but use more sugar if you prefer your frosting sweeter.

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stickmodee

Cooking Level: Intermediate

Home Town: Homestead, Pennsylvania, USA

Living In: Natrona Heights, Pennsylvania, USA

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Reviewed: Jul. 30, 2007

I made this cake for a big family party and can honestly say I've never received so many compliments for any cake I've made before, and I've made quite a few! I stuck faithfully to the given recipe, but I would caution that it took about 20 minutes longer to cook, so look carefully at it before taking it out of the oven - it will be very sticky in the middle, but shouldn't wobble!

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Daisychain

Cooking Level: Expert

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Reviewed: Jun. 17, 2007

Taking advice from everyone else, I also used 1 cup applesauce and 1/3 cup oil. I didn't use the nuts (too many people with allergies), but I didn't even notice they were missing. I also used a bit of pumpkin pie spice in addition to the cinnamon. Yum! This makes a great cake, and it is also perfect for cupcakes for a picnic.

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STARDANCEKID

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: May 4, 2007

This recipe was superb. the best carrot cake I ever tasted. I too used the suggestion to replace some of the oil with apple sauce, and it was complimented by everyone

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punchtortelover

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Reviewed: Apr. 16, 2007

I just made this cake for the 2nd time. If you love carrot cake, try this one. The only modification I made is I did bake it for an additional 5 minutes and put an extra shake of cinnamon in the recipe.....I used the recipe for Cream Cheese Frosting II which was the absolute BEST cream cheese frosting I ever tried. Enjoy!!

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Deb W.

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Reviewed: Mar. 31, 2007

I cut this recipe in half in order to make a single layer cake (in a round 8 inch pan). It worked out really well, I still followed what others said by cutting out some of the oil and substituting it with applesauce..I did about half and half. I also added in some nutmeg and cloves. If you do cut this recipe in half though you just have to remember to watch the baking time.. instead of 40-45 minutes, you only need about 30-35. I frosted the cake with cream cheese frosting, covered the sides with walnuts, dusted it with a little cinnamon and everyone loved it! Im so glad i came upon this recipe, I looked long and hard for one that i would be able to reduce easily and that didnt have any pineapple! Ill definitely use this one again.

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SarahS

Living In: Ringwood, New Jersey, USA

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Reviewed: Jan. 22, 2007

This was a very yummy carrot cake. The only problem was the mushyness of it. It was WAY TOO gooey... i thought maybe it was undercooked, so i shoved it back in the oven, only to find that it wasn't getting any firmer. Don't get me wrong, the taste was absolutely delightful, but it definitely needs less of something... perhaps the oil (which i used half oil and half margarine).... I don't know. Taste was there.... texture wasn't all that. Again... Yummy, though.

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Sandra

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2006

This was so moist and delicious! I got rave reviews! I made a few modifications to lighten it up a bit. I substituted 1 cup of the oil with applesauce and used 2/3 cup of whole wheat flour for the white flour. I also decreased the sugar by 1/2 a cup and think I will take even more out next time. It was plenty sweet, especially with the applesauce and the cream cheese frosting. This is definitely a keeper recipe!

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MHOEFFER

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Reviewed: Dec. 24, 2006

i love this recipe and so do all of my guests. i top it with a crumb topping instead of frosting when i use it as a cake, or i often don't top it at all and serve it as a side dish. i never thought i could like carrot cake, but this recipe changed my view!

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SuperRebbetzin

Cooking Level: Expert

Home Town: Fair Lawn, New Jersey, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Oct. 1, 2006

My first attempt at a carrot cake, so I'm not deducting any points for anything I might have done wrong. This is delicious, I'm almost regretting that I put on the frosting, because in the end it stole away from the taste. If I were to make a carrot cake again, this would be my recipe.

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Brandon Hersey

Cooking Level: Intermediate

Living In: Oshawa, Ontario, Canada

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Reviewed: Sep. 27, 2006

melts in your mouth moist

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tna7477

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Reviewed: Sep. 23, 2006

this is the best carrot cake

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RPJSCP

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Reviewed: Sep. 10, 2006

This is the best carrot cake I've ever made. It has replaced my mom's recipe which I always felt was too dry. It was so easy, too. I actually like it without the frosting because it's so moist.

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NONIEGOULD

Home Town: Sacramento, California, USA

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Reviewed: May 3, 2006

EXCELLENT! This is moist, sweet and delicious. We made it without the nuts (allergic child) and it was a huge hit. Really delicious.

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POETTE

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Reviewed: Apr. 23, 2006

This wasn't as spicy or as dense as I'd hoped, but it was still good, and a cinch to make. I substituted half the oil for applesauce. I just might try another recipe next time, but I will keep this in the recipe box.

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MRSMILNE

Cooking Level: Intermediate

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Reviewed: Mar. 17, 2006

This turned out really well. I followed the suggestions of another reviewer and used 1 cup of unsweetened apple sauce and 1/3 cup of oil instead of the full amount of oil, and the cake turned out moist and delicious. I halved the sugar -- I think two cups would have been too much! Indeed, the cake was still sweet, and I feel that I could have reduced the sugar even more, especially since we used cream cheese frosting. This makes quite a lot of cake; in the future I may make halve the recipe and bake it in a loaf pan for our small family. We served seven people and still ended up with leftovers for ten more!

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JINGSHI

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Carrot Cake XI

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