Reviewed: Apr. 6, 2004

Great carrot cake!!! I didn't change a thing. My son requested it for his birthday cake, and everyone adored it. I liked how the calories for this cake weren't as horrendous as in some of the other cakes. And it was very moist and tender. I frosted it with Cream Cheese Frosting II from this site, and it was a hit!! Didn't change a thing, and this will be the recipe I use for carrot cake from now on. Thanks Michele!

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Joyce A.

Cooking Level: Expert

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Reviewed: Nov. 30, 2003

This is by far the best carrot cake recipe I've ever tried, and the best carrot cake I've ever eaten. I made it for a family dinner in which I hosted my in-laws, and I they could not get over how yummy, moist and rich this cake was. Thanks very much for this terrific recipe, I'll definately be making it often.

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MIKA3

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Reviewed: Sep. 5, 2002

Finally a real Carrot Cake recipe! Just like the one my mother had but lost. My husband prefers a Butter Cream frosting for carrot cake. It tastes better than the traditional cream cheese frosting. I find the best cakes do not need frosting at all! My husband says this is the best carrot cake! Very easy to make with normal ingredients. Don't care for recipes calling for pineapple or can carrots. Another winner!

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DAISYDOT

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Reviewed: May 23, 2002

I don't like the texture--it's a bit too moist. But the cake is more flavorful than most.

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GODGIFU

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Reviewed: Oct. 1, 2001

I liked the flavor of this cake, but there is too much oil in it. The texture was moist, but too oily. The cinnamon was just the right amount and the cake wasn't too sweet. I'll make it again, but I am going to put in about half the amount of the oil.

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CONSTANTREADER1

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Reviewed: Feb. 20, 2001

This recipe made a deliciious, moist carrot cake. I live at high altitude and added a bit of flour to compensate; I also used pecans instead of walnuts. This recipe will quickly become a family favorite!

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EJONESPR

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Reviewed: Aug. 22, 2000

This cake is very moist and flavorful, however it is extremely oily and heavy. Overall, it is a good cake.

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STBURKE

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Reviewed: May 22, 2000

This is the first carrot cake I've made from scratch, & the batter was so very thick and so full of carrots that I wasn't sure what to expect. After the first bite, and a room full of "wow"'s, I realized the abundance of carrots made the cake so moist it literally melted in my mouth! Awesome recipe!

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LCHERUBINI

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Reviewed: Apr. 24, 2000

I made this for our Easter brunch. It was easy for us to grate 4 cups of carrots using our mini-chopper. This cake was moist and delicious- even to non-fans of carrot cake!

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