Reviewed: Sep. 22, 2009

Pretty darned tasty! I used maybe ½ tsp cinnamon (allergies in the house) and I added a few shakes of nutmeg to make up for it. I also used only 1 cup of oil. I used more like 3-½ cups of carrots; and, as suggested by other reviewers, I used Cream Cheese Frosting II. It was fabulous and moist and gone in two days! Oh, and it took around 45 minutes at 350 for a 9x13 pan. Thanks for sharing, Autumn/Fall!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Aug. 12, 2009

love this in combination w/creamcheese frostingII by janni

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CLAIRTEE3

Cooking Level: Expert

Home Town: Columbia, South Carolina, USA

Living In: Plainfield, Illinois, USA

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Reviewed: Sep. 21, 2008

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!

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MommaMack

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Bath, New York, USA

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Reviewed: Apr. 24, 2008

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.

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Gena

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Mar. 9, 2008

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

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LARAZUC

Cooking Level: Intermediate

Home Town: Norman, Oklahoma, USA

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Reviewed: Feb. 4, 2008

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!

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AbbasGirl

Cooking Level: Expert

Home Town: Sherwood Park, Alberta, Canada

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Reviewed: Dec. 5, 2007

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!

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Lisa Marie

Cooking Level: Intermediate

Living In: Wilmington, Delaware, USA

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Reviewed: Sep. 9, 2007

Undoubtedly the best carrot cake recipe ever! I add a little dash of ground cloves for a bit of spice! I have used pecans instead of walnuts from time to time. Last Thanksgiving I made the cakes a day ahead, placed them in Tupperware and traveled from Florida to Louisiana with them and made the frosting once there. Superb!

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Scarlett

Cooking Level: Expert

Living In: Atlantic Beach, Florida, USA

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Reviewed: Aug. 20, 2007

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!

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lindsayd

Home Town: San Francisco, California, USA

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Reviewed: Jul. 19, 2007

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

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LADYVIOLA

Cooking Level: Expert

Living In: Greenfield, Wisconsin, USA

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Reviewed: May 24, 2007

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.

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Nichole

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Reviewed: Dec. 27, 2006

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.

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LEAHNWOODS

Cooking Level: Expert

Home Town: Paintsville, Kentucky, USA

Living In: Charleston, West Virginia, USA

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Reviewed: Dec. 18, 2006

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.

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HBHAGIRATHY

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Reviewed: Dec. 14, 2006

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.

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AMEE16

Cooking Level: Intermediate

Home Town: Portage, Indiana, USA

Living In: Valparaiso, Indiana, USA

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Reviewed: Nov. 26, 2006

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.

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Skye Blu

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Reviewed: Nov. 13, 2006

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.

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myk

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Reviewed: Nov. 13, 2006

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

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LTHAKHIN

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Reviewed: Oct. 25, 2006

Great recipe but you need to quadruple the cream cheese and I put in an extra teaspoon of cinnamon.

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Kristen

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Reviewed: Oct. 24, 2006

My husband's favorite cake is carrot cake, and I was looking for a killer recipe. I decided to try this one, since it didn't involve raisins or pineapple, which he hates. I omitted the nuts, but did everything else the same. It turned out WONDERFUL - so very moist. The only change I will make next time is to cut the oil and probably only use a cup. It was a little too greasy. But the flavor was perfect.

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reneeber

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Reviewed: Oct. 20, 2006

I thought this recipe was a pretty good one. I expected the frosting to be a bit thicker, but overall it tasted really good.

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Katherine

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