I think this is a fab cake! I have made it twice in cupcake form. Just so you know to anyone who didn't try the frosting it isn't too sweet. Its very delicate tasting. I prefer it to the other recipes that have butter. Plus I have seen some recipes that have 4 cups of powdered sugar to pkg of cream cheese. This came out perfect. I am currently researching recipes for a cupcakery I plan to open and I can tell you I will be using this one. I love nut and the first time I used pecans and walnuts and I put more in than what this said. The second time 2 days later my husband asked me to make it again but I didn't have any nuts so I diced up apple. Turned out beautiful both times. My husband is a sheriff and all his co-workers are my taste testers. They claimed this one a winner!

The cake was great, but only gave it four stars because of the cook time. I thought an hour and 20 minutes sounded like too long. I checked it at one hour, and it was completely done. My oven doesn't normally cook fast, so I will always shorten the cook time.

This is the only recipe I will ever use again!!! Everyone loves it!!! I used a different recipe for cream cheese frosting.

This is by far the most moist and delicious (not to mention easy ) carrot cake I have ever had. I double the recipe and make a stacked 9 1/2 x 11 layer cake for big birthdays!

This recipe is amazing! I have made it time and time again, it has become my default recipe for carrot cake. From the start, I followed the recommendations by TRindell (other than cutting down on the oil, I left that at the original recipe amount). I have made this in a bundt pan, as mini loaves, in two regular size loaf pans. I always use the Cream Cheese Frosting II recipe, sometimes with the addition of pineapple. After making several carrot cake disasters, this one is it!

Made this cake for my boyfriend & took it into work for him. Everyone loved it, huge hit! I did add a tsp. of baking powder as per one review. I also used the cream cheese II recipe from this site. Excellent cake!!! -L. Purcell, Pennsylvania

Amazing! Add a dash of your own favorite spices, nutmeg, cloves, etc. Tip...Wait until cakes are cool to frost or frosting will run. Yummy!

Good cake. I reduced the oil and sugar, and added a little more carrot, as well, the other tablespoon of backing powder as suggested. I also used a different frosting using Neufachatel cheese. It was delicious. Thanks!

Filling cake, good consistancy. Remember to coat the walnuts and carrots lightly with flour to prevent sinking.

This was one of the best carrot cakes I have ever tasted. I did make some adjustments to this recipe. I reduced the oil to just 1 cup. I added four four ounce jars of baby food carrots. I used the 1 pound bag shredded in my food processor and added 1 tsp of baking powder. I also doubled the cinnamon and added a half tsp of nutmeg and 1/4 ginger.

My husband loves carrot cake and adored this one for his Birthday...who knew it could be so easy to make fresh!

Excellent recipe! Soft, moist and when I cooked it, the carrots just melted away - you almost can't tell there's carrots in it.

This was good, but there are some serious changes that need to be made to rate it as five stars. First, you must add 2 tsp. of baking powder. Second, 1 1/2 c. of oil is too much, even for a southern cook. You could easily cut out 1/4 or 1/2 c. of oil and still have an incredibly moist cake. I cannot comment on the frosting, since I used cream cheese frosting II from this site instead. With these changes, this recipe is probably five stars. Tip: 1 lb. of carrots equals about 3 c. shredded. Also, I liked this as a layer cake. Next time, I will probably make three layers, rather than two.

I made this cake last night and it was so simple yet so good. I even made a mistake and put in a half a tablespoon of salt instead of a half a teaspoon of salt and it was still fine. I made one change--added half of the cinnamon and made the rest allspice. I also added golden raisins to half of the batch, and they were wonderful! Great recipe! I'd never made carrot cake before.

I made cupcakes with this recipe for my husbands birthday. It is very close to my mom's zucchini bread recipe... and, not surprisingly, tastes a lot like it as well. I used a 'trail mix' of sunflower seeds, pepitas and raisins instead of walnuts and added just a bit of vanilla. I ended up using canned cream cheese frosting because I didn't have the ingredients to make my own but they turned out fantastic! Cupcakes only need to cook for 25-30 min.

I made this Carrot Cake for Thanksgiving and it turned out great. My family loved it and wanted to know the next time I would be making one.

My cake turned out to be a carrot omelette. It was eggy and weird. After reading all the good ratings here, I suspected the fault lies in me. Double checked on the ingredients and realised that the measurement converter on this site is faulty. The recipe calls for 1 cup of sugar and 2 cups of flour. As I use metric measurement, the recipe says 400gm of sugar and 250gm flour! Being an amateur baker, I did not sense something was wrong. I'll still rate this low because the converter should be correct. What a waste of ingredients. Nevertheless, I'll try this agian, with the correct measurements.