Reviewed: Feb. 6, 2006

I made this with out nuts for my twins first birthday and it was a huge hit. I was asked for the recipe and had many complements on how yummy it was. It is the third time I made it and it is great every time!

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SAS4U

Cooking Level: Expert

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Reviewed: Jan. 28, 2006

The recipe is simple to put together and the cake came out great! I wont make any changes the next time that I prepare this, thank you!

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2 users found this review helpful

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Brooke

Cooking Level: Intermediate

Home Town: Kingwood, Texas, USA

Living In: Budapest, Pest, Hungary

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Reviewed: Dec. 12, 2005

Wow... i've been using this recipe for about a year now and it is awesome, the only changes I make are using 1 cup applesauce and 1/3 cup oil, and i use 2 tablespoons of cinnamon instead of teaspoons :P... just fantastic :D

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Icy Tea

Cooking Level: Intermediate

Home Town: Juarez, Chihuahua, Mexico

Living In: Monterrey, Nuevo León, Mexico

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Reviewed: Dec. 10, 2005

this was my first carrot cake ever, it came out ok. i used baby carrots (that was a lot of grating, thank God for kids huh) and added raisons, i think i made the cake to think because it took a long time to cook and then the bottom was a little over done but for my first try it was pritty good will try this recipe again.

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sarah f towns

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Reviewed: Nov. 14, 2005

This was the 1st recipe I tried on this site, and let me tell you it came out great. It was the first cake I ever done from scratch as well. it listed that you need about 8 carrots I thin you need about 10 I only got about 3 1/2 cups from 8 carrots. I will be making this again and again in the future. Bob

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Bob

Cooking Level: Beginning

Home Town: Quincy, Massachusetts, USA

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Reviewed: Sep. 16, 2005

This carrot cake was perfect. It calls for more carrots than other recipies and everyone loved it!

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louhead

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Saint Cloud, Minnesota, USA

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Reviewed: Aug. 25, 2005

Fantastic recipe!! It is easy and worth the time to shred the carrots fresh. The cake came out incredibly moist and wonderful flavour. This one is a keeper!

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Trish

Cooking Level: Intermediate

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Reviewed: Jul. 27, 2005

My family loved this carrot cake! My husband is a huge fan, and said that it was a great recipe. I liked the fact that it didn't use jars of baby food carrots, but instead used fresh, grated carrots. It was very moist and rich. The only thing I changed was that I added 1 teaspoon of allspice, to give it more of a spice cake flavor. I will definately use the recipe again. It's earned a permanent spot in my recipe box!

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Melissa Lewis

Cooking Level: Intermediate

Home Town: Roanoke, Virginia, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: May 19, 2005

This cake is awesome. I frost with a basic cream cheese/powdered sugar frosting. I also put my walnuts through the salad shooter to it really finely graded. It makes a wonderful dense filling cake. Thanks for the great recipe. It will be the only carrot cake in my recipe box!

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MEAGANCOLLEEN

Cooking Level: Expert

Living In: Laclede, Idaho, USA

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Reviewed: Apr. 23, 2005

I tried it twice and both times it made huge messes. I will never make it again.

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LISSSSA

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Reviewed: Mar. 31, 2005

HEAVEN!!!! My family LOVES carrot cake and this is our new recipe for it. I reconstitued some raisins and added them as well. Slathered on a thick layer of cream cheese frosting, and we were THRILLED with the results!

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Mar. 12, 2005

oh my freakin word. this was the best carrot cake i have ever had. it was easy to make and it turned out so moist and so wonderful. I added raisins then frosted it with a thick layer of cream cheese icing. it was a huge hit at work. i will be making this again and again and again.

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RFRIEDL964

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Reviewed: Feb. 16, 2005

Really great recipe. The cake turned out really moist and delicious!! However I did add about a half teaspoon of Allspice and a half teaspoon of nutmeg and I used pecans instead of walnuts. Wanted to add raisins but forgot them when I was in the store!! will definately keep this one in rotation!

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TARSHA1273

Cooking Level: Expert

Home Town: Clarksdale, Mississippi, USA

Living In: Houston, Texas, USA

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Reviewed: Feb. 7, 2005

i was skeptical at first bcs the batter seemed so heavy but it turned out great. really worth the time it took to grate all those carrots & the cake smelled wonderful coming out of the oven! however, did reduce the oil to 1 cup and added some crushed pineapples in the end. everyone said it was yummy. thank you michele!

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NAD211

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Reviewed: Feb. 4, 2005

I had a taste for carrot cake and the ingredients are easy to find around anybody's kitchen. I wanted something plain and simple, but delicious. This was the first recipe I tried and it was fabulous!!!!! I found a recipe for cream cheese frosting on this website and the combination was out of this world! My family was impressed!

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KMSBRUNETTE

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Reviewed: Sep. 26, 2004

This cake is so easy and everyone loved it I would not change a thing!

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JANSKITCHEN

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Reviewed: Aug. 28, 2004

Great Recipe! I've made this a few times now and each time my family raved about it.

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CHEFWIFE

Cooking Level: Intermediate

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Reviewed: Aug. 5, 2004

This cake was delicious! My family loves it and it was a wonderful way to use carrots from our garden. We made Cream Cheese Frosting II, also found on this site, and it complimented the cake beautifully. I had to adjust the cooking time a little bit to about 55 minutes and it turned out perfect. Thanx so much for this recipe. Its a keeper.

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NUMBERSFAMILY

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Reviewed: Jul. 31, 2004

I brought this to a family gathering and all 16 people who tried it LOVED it. Everyone kept complimenting me. I agree, it was moist and delicious. This recipe deserves 10 stars.

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Ash

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Reviewed: Jun. 22, 2004

Very moist and flavorful! I used Cream Cheese Frosting II and sprinkled the nuts on top rather than mixing them in.

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Loves2CookinMN

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Carrot Cake XI

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