Reviewed: Oct. 19, 2006

Followed recipe to a tee. I used only 2 cups of grated carrot. But the cake was scrumptous, mosit, fluffy, and delicous. Will make again. Loved the frosting especially.

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wendy

Cooking Level: Beginning

Home Town: Washington, D.C., USA

Living In: San Diego, California, USA

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Reviewed: Oct. 13, 2006

Very soft and fluffy! I followed some earlier reviews and add one banana as secret ingredient, used 1 cup wheat flour and 1 cup all purpose flour and used only 1 and 1/2 cup sugar. I regret that one coz I did not find it too sweet. Will use the whole amount next time. And I thought the cake needed some more carrots. Maybe 3 1/2 to 4 cups? The walnuts gave it an awesome taste. I got a 9 inch cake and 12 muffins with this batter. Will definitely make this many times over inshaAllah. Thanks for the recipe.

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Umm Maryam

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Reviewed: Oct. 11, 2006

Wonderful cake! Very moist. We dont care for nuts, so we didnt add them, other than that i didnt do anything diffrent. I give this recipe an A+++!

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GOLDENROSE

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Reviewed: Oct. 9, 2006

This recipe is a keeper . it was just awsome I and my hubby love carrot cakes and this turn out to be the perfect cake.I am defintly going to make it again I substituted one thing one is 1/2 cup brown sugar and 1 1/2 cup white sugar. and added 1/2 tsp all spice. & a little less oil which is recommended and it tuurned out so mosit and so good.I am gonna try it next time with 1/2 of whole wheat flour and ya didnt made it with frosting I just like to add a touch of cream cheese or just a little honey on it before I ate it & even without it its perfect I tried the other recipes the one which has like 368 reviews not good at all too oily and too sweet.thanks for sharing this wonderfull recipie.

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sasha

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Reviewed: Sep. 29, 2006

The carrot cake was moist and came out perfect at the given temp. and time (which is rare). I used this recipe for the cake and used the Brown Sugar Cream Cheese Frosting recipe on the site. It was delicious!

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PolishedAmethyst

Cooking Level: Beginning

Living In: Ashland, Kentucky, USA

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Reviewed: Sep. 25, 2006

This was the first carrot cake I ever made. I added 1/2 c coconut and 1/2 c raisins and I used the cream cheese frosting II. I made it for a friend in school that loves carrot cake. I have received rave reviews from people I didn't even know tasted it. The most common comment was "It was the BEST carrot cake I've ever had. Tonight is my husband's birthday and I made it for the second time. I know he's going to go crazy over it. Thanks for a wonderful recipe!

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tracy52358

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Reviewed: Sep. 23, 2006

This is a lovely flavor and texture, and the frosting is the perfect hit between sweet and creamy. My only criticism is that some spiciness would have been good- maybe the addition of ginger or nutmeg would do the trick.

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CRIMSONANDCLOVER

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 15, 2006

PERFECT! I didn't change a thing, aside from using betty crocker cream cheese frosting. Everyone raved about it!

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danielleashleyb

Cooking Level: Expert

Home Town: Moncton, New Brunswick, Canada

Living In: Princeton, New Jersey, USA

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Reviewed: Aug. 25, 2006

Wonderful! I took the advice of using Cream Cheese frosting II - and it was so great. I had co-workers telling me it was the best carrot cake they had ever had! Making again this weekend.

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Joanna

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Jul. 31, 2006

The cake was nice and moist with a lot of flavor, but the frosting was too sweet. Next time I would make a different cream cheese frosting or use premade.

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Shauna

Cooking Level: Intermediate

Home Town: Auburn, New York, USA

Living In: Hilton, New York, USA

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Reviewed: Jul. 12, 2006

I made this for my dad, who is a carrot cake freak. I added 1/2 cup of coconut & 1/2 cup of raisins & it came out really,really good. I have little ones, so I made a few cupcakes and they too came out really good. Would and will make again!

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Melisagal

Cooking Level: Expert

Home Town: Mount Vernon, Washington, USA

Living In: Salem, Oregon, USA

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Reviewed: Jul. 7, 2006

This recipe was a standard Carrot Cake Recipe. I added one extra teaspoon Cinammon and a teaspoon nutmeg to give it more spice. The only Thing is I think it wasn't "Carroty" enough. Maybe some Carrot Baby food would give it that extra oomph, like other recipes have you do. All in all though not a bad recipe.

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Martin

Cooking Level: Intermediate

Home Town: Lost Hills, California, USA

Living In: Long Beach, California, USA

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Reviewed: Jun. 17, 2006

This is my family's favorite cake! They always ask me to make it. I follow the recipe exactly, and it always turns out moist and delicious!

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Jenn

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Reviewed: Jun. 17, 2006

Not bad. I added less sugar since I made a creme anglaise instead of frosting. It was sweet and rich perfect with this cake.

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STARKRAZI

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Jun. 16, 2006

A somewhat dense carrot cake enhanced by the addition of walnuts. It was dry on the top, so I may try a lower oven temp next time. I used a different cream cheese frosting, but this is a good cake.

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Betty Crocker

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2006

I made these as cupcakes and frosted them with a cream cheese frosting -very good .They all sold at a bakesale!

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cookiedog

Cooking Level: Intermediate

Living In: Eugene, Oregon, USA

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Reviewed: Jun. 15, 2006

Very moist and yummy.

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Sari

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Reviewed: May 29, 2006

I found this recipe very easy and very tasty!

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Natasha

Cooking Level: Intermediate

Home Town: Regina, Saskatchewan, Canada

Living In: Sylvan Lake, Alberta, Canada

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Reviewed: May 28, 2006

Lovely cake. I made it with pecans instead of walnuts and halved the recipe to make one 9inch round cake. Topped it with cream cheese frosting II. nice and moist. Didn't find it too heavy or light.

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ButtercupBento

Cooking Level: Intermediate

Home Town: Stoke-On-Trent, Staffordshire, England, U.K.

Living In: Brighton, Sussex, England, U.K.

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Reviewed: May 21, 2006

This carrot cake was easy to make and tasted great, however, I used a different cream cheese icing as others suggested. Will definitely use this recipe again.

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Lindsey

Living In: Toronto, Ontario, Canada

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