Reviewed: Oct. 11, 2008

This was absolutely delicious. It won many compliments at a family dinner at my in-laws'. It was also extremely easy to prepare. I will be making this recipe again and again!

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jazzluvr87


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Reviewed: Oct. 11, 2008

I am a very experienced baker. I was not pleased with the outcome of this recipe. I was making side cakes for a wedding and this cake did not rise well. Tried it twice. Wasted a lot of ingredients. If you want a perfect carrot cake use the Cake Doctor's recipe. It came out very high and even and everyone at the wedding raved about it..

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judymo1951


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Reviewed: Oct. 10, 2008

Can I substitute applesauce for all or part of the oil in this recipe? Has anyone tried this....

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Donna


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Reviewed: Oct. 10, 2008

This recipe is straight out of the "Cooking for Company" by FARM JOURNAL I've been baking this for over 50 Years and never had a failure or complaint.If you haven't tried it, please do. You won't be disappointed. Louise

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Recipiehnd

	Cooking Level: Expert Home Town: South Connellsville, Pennsylvania, USA Living In: Huntington Beach, California, USA
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Reviewed: Oct. 10, 2008

I have made this same recipe for years with 2+cups carrots and without the coconut, and it is the BEST. Carrot cake is my husband's favorite. He has tried those at several high end restaurants and says they aren't as good as this recipe. I always add a little more pineapple and nuts than what is called for and use a cream cheese frosting. It also works well in a 13x9 pan at 325 for about an hour. Next time I will add coconut and if he likes it, I will keep it including it. You can't go wrong with this recipe!

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Lorraine W

	Cooking Level: Intermediate Home Town: Glendora, California, USA Living In: Moorpark, California, USA
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Reviewed: Sep. 29, 2008

I made this for my mom's birthday dinner and it was a huge sucess. It was moist. I did change the amount of cocount to 1/2 cup and added more grated carrots. It is so easy to make and it is delicous!!!!!!!!

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Lisa


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Reviewed: Sep. 28, 2008

this is a great carrot cake i love .kaye.i give it 10.

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kaye25661


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Reviewed: Sep. 11, 2008

This was my first carrot cake. It was amazing! I reduced the coconut to 1/2 cup, used 1 cup oil and 1/2 pineapple juice. I also increased the carrot to 1 1/2 cups. Everyone raved! It was so moist! Fantastic!!

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Amber in Kansas

	Cooking Level: Intermediate Living In: Topeka, Kansas, USA
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Reviewed: Aug. 24, 2008

I thought this cake was delicious. I made it for my Mother's birthday and she loved it. I reduced the amount of oil as others suggested and it was still very moist. My husband doesn't like coconut at all, but he liked it in this cake.

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gradyjones

	Cooking Level: Intermediate Home Town: Charleston, South Carolina, USA Living In: Columbia, South Carolina, USA
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Reviewed: Jul. 27, 2008

This was absolutely delicious! Very moist and tons of flavor. Easy to make. I am very excited I found this recipe. Thank you.

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pcm61


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Reviewed: Jul. 6, 2008

I made this, and the whole cake was gone the same night. People couldn't believe how moist it was and how well it stayed together. The flavors are amazing. The only thing I would change, would be the take the pineapple out of the can and shred it a little more, I didn't like having a chunk of it my bite, but I like the subtile hint of it. I also added pecans instead of walnuts and used 2 cups of carrots.

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Leah Pillsbury

	Cooking Level: Expert Home Town: Kalamazoo, Michigan, USA
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Reviewed: Jul. 4, 2008

Excellent, However I substituted the oil (always) with applesauce. It greatly reduces the fat, and wonderfully adds to any carrot cake recipe. For Diabetics, you can also substitute Splenda for any part of the sugar. Whole wheat flour for half of the flour, and makes this, and any Carrot cake recipe more healthier. I usually use at least 2 cups of carrots. Wonderful!!

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Nancy

	Cooking Level: Intermediate Home Town: Gainesville, Florida, USA Living In: Raleigh, North Carolina, USA
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Reviewed: May 8, 2008

This carrot cake is amazing! I took others' advice and reduced the oil to 1 cup and then added 1/2 cup of the pineapple juice. I also reduced the coconut to 1/2 cup. Also, my favorite cream cheese frosting to use with this cake is cinnamon cream cheese frosting, my version of the 'allspice cream cheese frosting' recipe. I substitute cinnamon for allspice and use vanilla instead of milk. A winner every time!

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Cam<3

	Cooking Level: Intermediate Home Town: Ketchikan, Alaska, USA
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Reviewed: Apr. 3, 2008

Very good. I made a few changes to make this cake a little healthier. I used white whole wheat flour, only about 1 cup of turbinado sugar and 1 cup of applesauce intsead of oil and for the remainder of oil I used butter. I left out the coconut because I don't like it. It was delicious with cream cheese frosting.

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MGBJERRY


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Reviewed: Mar. 27, 2008

This is a delicious cake!!! I added raisens to it and din't like it as well. Also added apprx 3/4 cup carrots that i shredded in the food processor becouse it make the carrots a finer texture.I have made this several times and have always gotten recipe request for it.

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Marie B

	Cooking Level: Expert Home Town: Chicago, Illinois, USA Living In: Dekalb, Illinois, USA
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Reviewed: Feb. 23, 2008

The name say's it all!!!! SO SO sosooooo!!!! amazing . I know I will add this to my recipe box and never lose it.The best carat cake I have ever made. THANKS FOR THE FOURTEEN CARAT GOLD CAKE RECIPE TERRY137

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TERRY137

	Cooking Level: Intermediate Home Town: New Orleans, Louisiana, USA Living In: Houston, Texas, USA
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Reviewed: Feb. 9, 2008

I like carrot cakes to begin with , and when I baked this one , I could not believe it. Thanks it is a great recipe. I agree with some of the reviewers . The carrot should be 11/2 cup and the coconut should be 1/2 cup. I also increased the cinnamon to 3tsp. My friends and we love this . I told all my sisters about it.

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