Reviewed: Mar. 29, 2005

I substituted Enova oil for the vegetable oil and Splenda for the sugar, making the cake a bit more "diet-friendly." Very moist. I'll make this again!

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MARCHELLA

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Reviewed: Mar. 22, 2005

OMG! This cake is SO MOIST! My brother is a carrot cake expert, and he raved over this cake. It is so worth making.

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BrandonsMom11197

Cooking Level: Intermediate

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Reviewed: Mar. 8, 2005

This is AWSOME. I have never cooked a carrot cake before, and i had no idea what I was doing, (thus when I got to the icing and realised I had bought COTTAGE cheese, instead of CREAM cheese.) Either way, it was easy and fun and tastes great. As i'm typing this i'm actually eating it!!! I love it, i'll make it again, (though I didn't use this much oil, only a cup,) and it was still moist and beautiful. YUM YUMYUM!! ps. My icing was just icing sugar and vanilla and cream.

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FOXFAERIE

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Living In: Portsmouth, Hampshire, England, U.K.

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Reviewed: Feb. 27, 2005

After taking a while to review all of the carrot cake recipes on this site and others, I finally decided on this one but made a few adjustments that made the cake come out absolutely perfect. I would give the one I ended up making 5 stars, but since I had to change this recipe a little I only gave this recipe a 4. Anyway, to change it, I added 1 tsp of baking powder in addition to the 1 tsp baking soda (so many other recipes called for both). I cut down the oil to 1 cup and it was still completely moist. I used a 1-pound bag of carrots to grate and it was roughly the 3 cups that was suggested and I omitted the walnuts because I hate nuts in cakes! I have a new convection oven so I baked it at 325 for only 35 minutes and it came out perfect (in two 9-inch round pans). If using convection I wouldn't go any more than 35 minutes before checking it. And I used the cream cheese frosting II recipe on this website vs. the one in this recipe because I thought that it was way too much sugar as opposed to cream cheese and I just love the cream cheese flavor. One more thing that I think made mine really yummy-- I used Pampered Chef's Korintje Cinnamon spice for the 2 tsp cinnamon and it gave it such a true cinnamon taste. It was awesome! Anyway... whichever way you make it, hope you enjoy it-- it's one of my favorite cakes to make!

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TRindell

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2005

This was my first-ever carrot cake & my first-ever cake from scratch -- so I was incredibly happy when it turned out really well! I made it for my husband's birthday, and everyone had great things to say about it. I was doubtful about really being able to frost the cake while it was still warm, but I was pressed for time & so tried it. There were no problems. (Whew!) In fact, I would say that the frosting was the best part about this cake. It was a great consistency and spread very easily, and the flavor was wonderful. I would definitely use the same frosting again, while I might look around for a carrot cake that was a little healthier for next time.

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KRISTA80

Cooking Level: Intermediate

Home Town: Sioux Falls, South Dakota, USA

Living In: Melbourne, Florida, USA

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Reviewed: Feb. 10, 2005

I have always loved carrot cake, but this is the single best and most moist recipe for it I have ever had. I used 1/4 cup less of oil than called for, only because I ran out, but this worked so well--I'll just keep making it with that much less oil. :) Thank you--This is just wonderful. :)

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STU26

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Reviewed: Jan. 26, 2005

My first time making this. It turned out awesome and everyone raved over it. I didn't have a tube pan, so I used a cake pan and reduced the time about 10-15 min. I will make this again.

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CHINACAT01

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Reviewed: Dec. 14, 2004

This cake was AWESOME! I made it for a christmas party and everybody loved it. It just came out of the oven and was so warm and moist, but amazingly stayed that way for the entire party! It was an easy cake to make, and i added my own cream cheese frosting which made it delicious!

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NRS234

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Reviewed: Nov. 29, 2004

I wasn't crazy about this carrot cake, and I do love the stuff. For starters, I felt it was WAY too much oil. May try subbing some for applesauce next time. I also thought it definitely needed the walnuts (we tried without, as my husband doesn't care for them); I also added nutmeg. The cake collapsed some, although I did follow the other directions precisely. I also found I had to cook it longer than stated. It was okay and got eaten, but just definitely not my favorite carrot cake.

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ALAQUE

Cooking Level: Expert

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Reviewed: Nov. 19, 2004

I have never understood the purpose of carrot cake opposed to just your basic cinnamon based cake so I decided to make it for myself to see if there really is a difference. This was my first time makin carrot cake. Well, there is no difference. Carrots add absolutely zilch to a cake except make it healthier, but flavor and texture wise they're a pretty useless addition. Anyhow, everything came otu really good. Tastes just like a cinnabun! This is the best frostign I have ever had in my life too! I did make some changes by decreasign soem fo the ingredients because I coudl tell before I even made this that many of the amounts were unnecessary. Instead of 2 cups sugar I used 1 1/2 (since the frostign is so sweat). I used no salt. Used 1 1/2 teaspoons baking soda as I have found w/ all baked goods recipes to add at least a half teaspoon more then called for as it makes a huge difference in how moist the item in question is. I used 3 instead of 4 eggs and only used egg whites (as always). And for the frosting only needed 1 1/2 cups powdered sugar as a half cup more would had been unbearably sweet. Insead of using a tube pan or 9 pans I simply used a large casserole dish and it came out great and cooked in less then an hour. Came out super moist and flavorful.

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veggigoddess

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Reviewed: Nov. 11, 2004

easy to make, baked perfectly. thanks for a 5 star keeper!

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jusmom

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Reviewed: May 31, 2004

This was the first time I made a carrot cake and everyone loved it; including me!!! Great recipe:)

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TAMI123

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Reviewed: Feb. 6, 2004

I made this recipe for two square pans, put half of the batter into one pan, and added peanut butter chips to the rest of the batter. Delicious! definitely saving this recipe..

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LADYBUG42

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Reviewed: Nov. 26, 2003

This was by far the best Carrot Cake recipe I have ever had the pleasure of making. I used two 8" pans and in less than an hour I had a wonderful cake. Everyone loved it! Used my own recipe for the frosting, but all the same a great cake!

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DARKANJEL

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Reviewed: Nov. 25, 2003

This recipe was very easy and the cake was a hit!!! I will use this recipe everytime I make carrot cake.

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AFTR7

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Reviewed: Sep. 23, 2003

Made this cake for my Mom's Bday yesterday. Was a hit!! I trimmed down the recipe by using 3/4 C of applesauce and 3/4 C Safflower oil (high is VitE) instead of 1 1/2 cup of oil. This was also easy! Did not try the icing.

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RCPAE

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Reviewed: Sep. 21, 2003

Delicious! I made the cake JUST as the recipe called for, no substitutions or alterations and it was perfect! Very moist! I didn't care for the frosting too much, so I made a different cream cheese frosting - but I will make again for sure!!!

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LORI_MARLENE

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Reviewed: Jun. 7, 2003

This was the most awesome carrot cake ever - I took it to a party and it was consumed in no time. My warning to you all is to be careful NOT to use low-fat cream when making the cream cheese frosting - low-fat cream DOESNT WHIP and so will give you a runny mess... read the cream package carefully ;)

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TWEENZ

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Reviewed: Apr. 16, 2003

This carrot cake is by far the best I have ever made! It is so moist and flavorful! Most of the recipes on here I find I have to tweak slightly to perfect them, but not with this one - it is delightful as is :)

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Jennifer

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Reviewed: Mar. 18, 2003

Wow, very yummy cake. I never usually make carrot cake....but this one was great. I actually held the nuts(not a great fan), and for the icing, I did not add the cream, I added a bit of milk, and only added maybe a cup of sugar instead of 2 1/2. It was still very very good. Thanks.

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CHANTAL25

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