Reviewed: Jan. 31, 2006

I was very pleased with this cake, moist inside and cruncy outside. I found the creamcheese icing too sweet - next time I would use half the sugar to make it taste more "cream cheesy".

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Annabel Y

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Reviewed: Jan. 29, 2006

This turned out to be one of the best carrot cakes I have ever had. There was a ton of frosting, so I might cut that down next time, but either way it was great!

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Stacy P

Cooking Level: Beginning

Home Town: San Diego, California, USA

Living In: Corona, California, USA

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Reviewed: Jan. 17, 2006

I made this cake for a friend and she and her family loved it!

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Amy C.

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Reviewed: Jan. 15, 2006

Moist, delicious, easy and everyone raved about it. I used Splenda for Baking to reduce sugar/calories and you couldn't tell the difference in the taste at all.

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CYNJAMS

Cooking Level: Intermediate

Home Town: State College, Pennsylvania, USA

Living In: Kingwood, Texas, USA

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Reviewed: Jan. 12, 2006

I made this exactly as the directions indicated. Its delicious. Plenty sweet, even for my overactive sweet tooth. The trouble is (and the reason for the three star rating) that I cannot get the cake layers out of the pan. I made it in the nine inch round pans and baked as indicated for 40 minutes. I tried to depan the first layer right away -- no luck. I let the second layer sit for 15 minutes thinking maybe it needed to cool a bit before depanning. Still no luck. Both layers came out in chunks and pieces. I greased the pans generously with standard solid crisco, so I can't figure out what went wrong. It IS tasty, though!

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CHICKLAW

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Reviewed: Dec. 29, 2005

Absolutely perfect! I used pecans because I didn't have walnuts, worked out great! This is the first time I've tried to make a carrot cake from scratch, this will be my permanent recipe for it!

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Stace

Cooking Level: Intermediate

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Reviewed: Dec. 26, 2005

Wonderful cake Autumn! For an extra moist cake I threw in a very ripe banana (which is my friend Trish's "secret ingredient") Everyone loved it!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Dec. 24, 2005

This cake and frosting are perfection! The ingredients and directions are right on the money. This is one of the few recipes that didn't need any tweaking.

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MOM2ESQ

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Reviewed: Dec. 20, 2005

This is a wonderful recipe! I have been making this for several years now. It is really a moist delight.

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dlwmoore

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Reviewed: Nov. 25, 2005

Oh my gosh! This recipe was out of this world. I made this cake for Thanksgiving 2005 and I sure made an impression with this cake. It was my very first homemade carrot cake and everyone loved it.

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Noah and AJs Mom

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Reviewed: Nov. 23, 2005

I gave this recipe 4 stars because I didn't actually make the cake...I just made the icing. I don't know if I just really like cream cheese but I had to add my entire 8-oz pkg. to make it taste good. After that it was very good!

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Tiffany

Cooking Level: Intermediate

Living In: Indiana, Pennsylvania, USA

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Reviewed: Nov. 20, 2005

I cut the recipe in half, added some raisins, a pinch of nutmeg and baked it in a loaf pan for 60 minutes. It was great.

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amybunny

Cooking Level: Intermediate

Home Town: Mamaroneck, New York, USA

Living In: Apex, North Carolina, USA

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Reviewed: Nov. 20, 2005

With all the great reviews, I was a bit disappointed with this recipe. I was surprised the recipe did not call for baking powder, but prepared it exactly as written anyway. It seems I was correct, because the cake was too heavy and flat. The flavor was very good, so I WILL be trying this again, but adding at least a tablespoon of baking powder. As a sidenote, I followed other reviewers advice, and made the "Cream Cheese Frosting II" recipe. It was EXCELLENT, and I gave it five stars!!

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THEPITCLUB

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Reviewed: Oct. 23, 2005

This carrot cake is so moist and delicious. It was also extremely simple to make... and I am a real amateur baker. As recommended from the reviews, I used the Cream Cheese Frosting II. Yummyyy...

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SPINNINGMASTER

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Reviewed: Sep. 15, 2005

I made this cake for a birthday at work and EVERYONE loved it. It was moist and delicious! I added raisins and pecans (two people at work are allergic to walnuts). I baked the cake in two 9 inch rounds which drastically cut down on the cooking time. The cakes were done in 35-40 minutes not the hour 20 stated in the recipe but I did not use a bundt pan. I would definetely make again. Double the frosting recipe to frost a layer cake.

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Debi G

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Reviewed: Aug. 4, 2005

This was so good! I will make it again! Thanks for the great recipe.

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PRL63

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Reviewed: Jul. 12, 2005

Very good though I believe the recipe should read one 8oz package of cream cheese rather than 3 oz.

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JBOBIER

Cooking Level: Intermediate

Home Town: Ferry, Michigan, USA

Living In: New Era, Michigan, USA

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Reviewed: Jul. 4, 2005

Delicious! Very moist and yummy! I didn't use this recipe's Cream Cheese Frosting. I've been trying some of the other popular ones on this site and so far, I think I just like store bought best. I made these as cupcakes for my son's 1st birthday and they went a lot faster than the chocolate and yellow cupcakes! The cupcakes took about 25 minutes to bake.

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MOXIEGRETL

Cooking Level: Intermediate

Home Town: Sheboygan, Wisconsin, USA

Living In: South Milwaukee, Wisconsin, USA

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Reviewed: May 1, 2005

The cake recipe was awesome just as it was! I followed the advice of another member, and used Cream Cheese Frosting II instead of the one listed, and it was just the right one.

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PUZZLEGAL

Cooking Level: Expert

Home Town: Corinth, Mississippi, USA

Living In: Oxford, Mississippi, USA

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Reviewed: May 1, 2005

I work at a cafe in a college town and I am always looking for new recipes. My fiance was hounding me to make a carrot cake with cream cheese frosting. Usually I wouldn't blink about making my special guy something, however I didn't know how well a carrot cake would go over. At any rate I chose this recipe, baked it, put out a sample at my job and cake sold out before my shift was over! P.S. My guy and I shared a piece it is delicious!!!

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BAKERDIANA

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