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: Oct. 11, 2009

I made this cake yesterday and it was grate...didn't use the walnuts or coconut but it still was soooooooooo teasty.......this is a keeper thanks for sharing..........

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sunset

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Reviewed: Aug. 4, 2009

I made this cake for my husbands birthday. He loves carrot cake and this recipe was up there at the top. I had a different carrot cake recipe that I really like but I couldn't find it and this recipe is a nice substitute. I'll make it again. Very moist. Only changed the oil to 3/4s of a cup and left out the raisins, hubby doesn't like them. He doesn't like coconut either but I don't think he even noticed it. Good Good Good

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xxmetoo

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Reviewed: Jun. 18, 2009

not like others who change some ingredients..I followed the directions 2 a T and took the cake to a family gathering.. I caught my brother sneaking some to hide away-- everyone loved it & he was going 2B sure he had some extra for himself...it was my 1st time ever carrot cake & I WILL B making this one everytime (& tell the quests it was my own secret reciepe) thank you heybejay :-)

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Sherry

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Reviewed: May 30, 2009

This was soooooooo yummy! I left out the coconut cuz I didn't have any, but other than that! OMG! TOO divine!

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NinaT

Cooking Level: Expert

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Reviewed: May 18, 2009

I thought this was good, but not the fabulous cake I was hoping for.

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iluvmysix

Cooking Level: Expert

Home Town: Wapello, Iowa, USA

Living In: Shenandoah, Iowa, USA

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Reviewed: May 14, 2009

Although I cut down on the butter in the glaze and used part applesauce for oil in the cake itself, I still found it too oily and not as flavorful as the last Carrot Cake recipe I tried.

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VENICEFEMME

Cooking Level: Expert

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Reviewed: May 10, 2009

This was THE BEST carrot cake ever!! I made it as a birthday cake for work, co-workers said they couldn't stop eating it and asked for the recipe. I made cream cheese frosting instead of the glaze. I will make this many times again.

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51BRENDA

Cooking Level: Expert

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Reviewed: Apr. 25, 2009

Very nice and moist. It could've used more carrot taste because it tasted like a sweeter version of a spice cake. My kids helped to measure out the ingredients and they were proud of the yummy results. I used a cream cheese whipped topping found on another recipe instead of the this one, but next time I will used the suggested topping and compare.

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Basia

Cooking Level: Intermediate

Home Town: Glendale, California, USA

Living In: Medford, Oregon, USA

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Reviewed: Apr. 3, 2009

I consider myself to be a connoisseur of carrot cake and this is without question the best recipe I have found. I have served this cake to at least 50 people and have been told by all that it is the best carrot cake they have ever eaten. I even had a friends husband propose to me after eating the cake...YIKES!!!

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ranger

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Reviewed: Feb. 6, 2009

very easy to make, quite moist and yummy

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lindy

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Reviewed: Nov. 24, 2008

i made this wonderful recipe hoping to make my bf's mom like me, and she did 10x hahaha thanx a lot! i added more carrot shaped icing and presto! it's so cool, yummy and healthy!

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Florgeline Cuizon

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Reviewed: Jul. 31, 2008

Outstanding. First Carrot Cake I have ever made and it is EXACTLY what I wanted. Has perfect body without being too heavy. A big Sierra Hotel from the old Sarge.

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cherokeelu

Cooking Level: Intermediate

Home Town: Hot Springs, South Dakota, USA

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Reviewed: Jun. 7, 2008

This is very moist and good. I will use this recipe again. I used pecans as I did not have walnuts. As I was making this I realized my can of pineapple was 20 oz, so I just used it. As far as texture, you could not ask for a more "moist" cake. The changes I will make next time is add some raisins and a little more spice, just as that is a personal preferance. I did not use the glaze.. we like cream cheese frosting. I use 1 stick butter, 2 cream cheese, 2 cups of powder sugar, 1 1/2 tsp vanilla for my frosting. Thanks! UPDATE:: I just took a piece out of fridge this morning.. ok the spice sets in this totally rocks the second day even more!! I just changed from 4 to 5 stars.

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Cheesecakemama

Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: May 23, 2008

I run the kitchen in a convent for nuns and I made this carrot cake into cupcakes for Easter dinner and frosted it with a cinnamon cream cheese butter cream instead of the glaze. It was the best carrot cake I've ever had. The sisters loved it, they said it was comfort food at it's best! Thank You!

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Jess L

Cooking Level: Professional

Living In: Niagara Falls, New York, USA

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Reviewed: Apr. 20, 2008

I gave a friend this recipe to make for Easter for dinner at me and my family's home. Sorry for late review all, I couldn't find the recipe. Anyhoo, my friend followed the recipe exactly. I don't eat carrot cake, but everybody that did liked it!!!!! They all gave it 4 stars. My dad finished the leftovers!!!

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JLDW

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Reviewed: Mar. 15, 2008

This was my first carrot cake and it was marvelous. Even the kids thought it was "amazing". I topped it with a whipped cream cheese frosting. YUM!

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kimsrecipes2889

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2008

Wow grandma must need to go on a diet - this is so full of fat and suger! But it tastes great, I made it exactly as the recipe states except used 1/2 cup dessicated coconut instead of 1 cup flakes as I couldn't find any. Also it needed about 15 minutes more cooking time. Got lots of compliments on this.

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MBUTTLER

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Bellevue, Washington, USA

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Reviewed: Jul. 21, 2007

this recipe is so DELICIOUS!!!

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SARAH

Home Town: Baguio City, Benguet, Philippines

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Reviewed: Apr. 28, 2007

Wonderful! I baked mine in 2 round cake pans for a round layered cake. I substituted chopped, toasted pecans for the walnuts and reduced the amount of pineapple to 1 cup or an 8 oz. can. I used the frosting recipe from the recipe on this site called "Awesome Carrot Cake with Cream Cheese Frosting" which is a traditional cream cheese frosting.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Apr. 17, 2007

Very good. Not as 'greasy' as other carrot cakes I've tried. I made into cupcakes, 20 minutes or so at 350 was perfect. I did tweak slightly by adding 1 tsp of nutmeg and 1/2 cup of raisins. Good recipe and I'm very pleased I tried it.

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