recipe reviews for:

Grandma's Carrot Cake

“This recipe has been a favorite in our family for three generations. Different from traditional carrot cakes, this cake is extremely moist and flavorful and is topped with a buttermilk glaze while still warm. Try it and I think you will agree that it is the best!! Be certain to reduce the baking temperature to 325 degrees F(165 degrees C) if using a glass baking pan.”

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Reviewed: Apr. 27, 2012

This IS the best carrot cake recipe! I have made it several times and it is always a hit. This is a fantastic recipe! Thanks for sharing it! I did make two changes. I added walnuts (I didn't have pecans) instead of pecans and I added raisins (like raisins in my carrot cake!) And instead of using the frosting recipe, I used a cream cheese frosting. (Really like that addition to carrot cake, personally.)

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Reviewer:

lindy_3333

Reviewed: Jan. 29, 2012

This really is the best carrot cake in the world! Thanks so much, heybejay, for sharing it with us. I made a few changes, but I'm sure the recipe is absolutely wonderful with no changes. I love so many things about this carrot cake: It is lushly moist (but not sticky); you can taste the carrots, pineapple, coconut, and nuts (but none are overpowering); unlike so many other carrot cakes, this one is not dry and it's not oily, either; the tasty glaze is such a welcome change from the typical (and uninspired) cream cheese frosting.

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Reviewer:

ZACKS MOM

Cooking Level: Expert

Reviewed: Dec. 26, 2011

This is the same recipe I have used for years. It is excellent as it is. However, my mother or I have made some changes that we think make it even better. I get raves for my cake so it must have worked. First I use all dark brown suger. If your not sure try half white, half brown at first. Then as so many others have done I reduced the oil in half and added that amount of applesauce instead. I also use l tsp cinnamon and l tsp pumpkin pie spice. It sparks it up nicely. In our family it is called the dangerous carrot cake because it is so good it is a danger to all resolve to modration.

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Reviewer:

Kay

Cooking Level: Intermediate

Home Town: Pocatello, Idaho, USA

Living In: Dallas, Texas, USA

Reviewed: Nov. 1, 2011

Awesome, made it as cupcakes with cream cheese frosting for my hubby's birthday and he loved them. I did add a little ginger and nutmeg because he likes it that way.

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Reviewer:

MsFarmFresh

Reviewed: Sep. 5, 2011

AWESOME cake!! This was my first time making a carrot cake from scratch and I won't be using any other recipe besides this one. The only things I changed was I used 1/2 c oil and 1/2 c unsweetened applesauce (just makes it a little healthier) and I added a touch of salt and 1 tsp baking powder. I like cream cheese icing, so I haven't tried the glaze yet but I might next time.

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Reviewer:

IsisAmour

Reviewed: Apr. 4, 2011

I made this for my husband's birthday, and it was fabulous. I made the traditional cream cheese frosting for it; it didn't overwhelm the cake's flavor or texture. Moist and overall delicious; this one's a keeper!

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Reviewer:

Tikatu

Reviewed: Mar. 11, 2011

I made this for my grown son's birthday because Carrot Cake is his favorite. I have never been fond of it though. I followed the recipe exactly including the glaze. I was torn on that because cream cheese frosting is so traditional. I am so glad I did exactly what the recipe said to do. This cake was SO good. Everyone loved it! Even me! I will definitely make this again. Thank you for the great recipe!

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Reviewer:

NMoore

Reviewed: Jan. 6, 2011

this cake is BOMB! I made only a couple of changes due to what I had on hand. I didn't use any oil, because I never bake with oil. I used 1/2 cup of butter and 1/2 cup of unsweetened applesauce to replace the cup of oil. I also only had an 8oz can of crushed pineapple. Las change was adding 1/4 tsp of ginger and 1/4 tsp of nutmeg because we like spice cake flavor :) The cake was super moist and very tasty! Thank you!

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Reviewer:

Kerry-Lee

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

Reviewed: Oct. 15, 2010

This was my first time making carrot cake, this recipe was easy to follow and the cake was very moist and tasted great. I will definately make this again.

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Reviewer:

msjoyceh

Reviewed: May 17, 2010

I made this Carrot Cake for mother's Day and it was the best I have ever had! It's my mother's favorite..I have tried many different ones over the years and this one is so moist and delicious! I used cream cheese frosting instead of the glaze and it was so good..however I will try the glaze next time.

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