The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: May 18, 2006
Initially it appeared to be too much shredded carrots, but it cooked up just fine. I made cupcakes instead of a cake and the edges were a little cruchy. Tasted great, the ingredents were perfect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: May 1, 2006
FABULOUS! This was super moist, sweet and tasty. I made it for my daughter's birthday and there wasn't a scrap left. Skip their frosting though and make homemade cream cheese frosting. The combination is heaven.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 25, 2006
OUTSTANDING! Thank You!
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Cooking Level: Intermediate

Home Town: Ridgecrest, California, USA
Living In: Scottsboro, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 25, 2006
I just got finished making this recipe for the second time, this time as cupcakes! It turned out great both times and the cupcakes were done in about 30 minutes. Both times I used pecans instead of walnuts and added around a cup of raisins. Faboo!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 23, 2006
My husband loves carrot cake and adored this one for his Birthday...who knew it could be so easy to make fresh!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 23, 2006
This cake was very tasty. I cut the oil by half and added apple sauce and it was still delicious. Upon the suggestion of other reviewers, I did use another cream cheese frosting recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 17, 2006
Incredible! I made this for my best friend's birthday because carrot cake is her favorite. I substituded the 2 cups of cane sugar for 1/2 cup of brown sugar and 1 1/2 cups of cane and added a tsp of nutmeg. I used a 9x13 glass pan. I also used a thicker cream cheese frosting that I had seen on this site. Turned out marvalous. She loved it and so did my other co workers, there was hardly any left for her to take home. This was the first from scratch cake I have ever made. Will definatly be making this again. It was just so easy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 15, 2006
This is a great carrot cake, not quit elike my grandma used to make but pretty darn close. I didn't use the icing suggested with this recipe. I opted for Cream Cheese Frosting II (also on this site) because that recipe was more like my grandma's. The only thing I can suggest for the cake recipe, add some brown sugar. This cake was much lighter than I remember carrot cakes being and I think it is because there is no brown sugar in the recipe. I am making this again for Easter (today), this time I will add 1 cup of brown sugar and see how it turns out. Great cake, thanks for teh recipe.
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Home Town: Eastover, South Carolina, USA
Living In: Otterbach, Rheinland-Pfalz, Germany

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 5, 2006
Cake itself was delicious. Didn't care for the icing -- not enough tang since it is cut with the whipping cream. Will make again, but with a tangier icing.
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Photo by Beth in St. Louis

Cooking Level: Expert

Home Town: Greenville, Illinois, USA
Living In: Saint Louis, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 4, 2006
The cake was phenomenal. So moist & flavorful. I baked two layer cakes...one for my husband's office & one for my office. I only had enough icing for one cake (and that was after doubling the recipe), so I used the Betty Crocker Cream Cheese Icing on the other cake. I have to say, Betty's is better! The icing recipe here was too sweet (even for MY taste!) & the texture wasn't thick enough to stick to the sides of the cake. I ended up with icing dripping off the sides of my cake plate & it didn't make for a nice presentation. If you make this cake, try to find a different cream cheese icing recipe. But the cake is the best carrot cake I've ever had! This will be a recipe to hand down to future generations!
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Cooking Level: Intermediate

Home Town: Abingdon, Virginia, USA
Living In: Chantilly, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 3, 2006
I absolutely love this cake! I do make a couple small changes, though. I stick the carrots in the microwave a couple of minutes to make them sweeter, and I add ground hazelnuts to the icing.
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Cooking Level: Intermediate

Home Town: San Jose, California, USA
Living In: Santa Rosa, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 3, 2006
EXCELLENT! WONDERFUL! I followed the recipe exactly except for adding 1tsp of baking powder per previous review and 1/4 cup of raisins. I also made in a bundt pan and it only had to bake for 55 minutes. I did make a different cream cheese frosting recipe. SIMPLY DELICIOUS!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Mar. 28, 2006
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
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Mar. 28, 2006
This cake was very flavorful, very moist and very good! It kept for a loong time in the fridge and was even wonderful for breakfast. I didn't bake it for quite as long as instructed. I also added a little sour cream to the frosting recipe. Will definitely make again.
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Cooking Level: Intermediate

Home Town: Cali, Valle Del Cauca, Colombia
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Mar. 27, 2006
Made this for my boyfriend's 30th birthday (who, by the way, is an absolute carrot cake obsessivo!) and he can honestly say it is the best carrot cake he has eaten. I have since made it for my family and my sister (also a carrot cake lover) says it's the best she's ever tried. It's true that the words "so moist" and "delicious" keep on coming up when people try to describe it. I simply used the store-bought pillsbury cream cheese icing. I will never use a different carrot cake recipe when trying to impress family or friends! Yummmmmmmmm!!
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EMT
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Miami, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Mar. 22, 2006
This cake was a big hit. My husband took it to work and it disappeared in record time. It is moist and full of flavor. Very Yummy.
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Cooking Level: Professional

Home Town: Boulder, Colorado, USA
Living In: Mesa, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Mar. 13, 2006
Wonderful! I used pecans instead of walnuts and cut the sugar to 1 1/2 cups to suit my taste. I adjusted the frosting by using 6 oz of cream cheese and only 1 1/2 cups of sugar. The frosting was very easy to spread on the bundt cake but it set up well. The cake was really delightful. I took it to a potluck with a whole table full of desserts and it was snapped up immediately. Everybody was telling people "You have to get a slice of that carrot cake."
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Feb. 22, 2006
This got a genuine and un-solicited "Wow!" from my husband. Excellent recipe! I'll make it several times a year I'm sure! Danielle
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Photo by Danielle Carnes

Cooking Level: Beginning

Living In: Fort Collins, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Feb. 19, 2006
Very tasty carrot cake. I cut down a little on the oil and used almonds instead of walnuts. Also, put in muffin pans and cooked for 35 minutes. Turned out perfectly!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Feb. 9, 2006
Hands down! The best carrot cake I have ever tasted.Moist,light,pleasant to eye-I definely will make again and really soon.
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Cooking Level: Intermediate

Home Town: Sackville, Nova Scotia, Canada
Living In: Lower Sackville, Nova Scotia, Canada

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