Reviewed: May 29, 2009

My husband wanted chocolate carrot cake for his birthday but as we are in the process of moving, I couldn't find my cook book with the recipe. This was pretty close to what I used, but not quite the same. I didn't have enough oil for the recipe and the amount indicated seemed like a ton so I substituted half for applesauce. I had just recently watched a cooking show where the pastry chef recommended mixing cake batter with a whisk instead of an automatic mixer. She said the mixer made the batter tough. I tried the whisk and it was easy and really did seem to improve the batter. It turned out really really good. Moist with a fantastic consistency. Excellent recipe!

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Reviewer:

HeatherM

Cooking Level: Expert

Home Town: Thunder Bay, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Apr. 1, 2009

My girlfriend gave this recipe to me a few years ago and it is the best I've ever had. I like to make four layers with the cake so you get a bit of icing in every bite.

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Reviewer:

Jessica Ferq

Cooking Level: Intermediate

Home Town: Ozark, Alabama, USA

Living In: Saint Petersburg, Florida, USA

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Reviewed: Dec. 10, 2008

This was AWESOME! The pineapple keeps it VERY moist, maybe a little too much so. Next time I will THOUROUGHLY drain and dry the pineapple before incorporating into the recipe. Other than that, this was a great scratch recipe. Rich, chocolatey and dense. YUMMY!

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Roonie

Cooking Level: Expert

Home Town: Trinway, Ohio, USA

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Reviewed: May 3, 2008

This is a great recipe. I used the full can of crushed pineapple (364ml). And I took the advice of others here and used 1 cup if oil and 1/2 cup of orange juice. I also used a tube pan. Excellent recipe.

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Reviewer:

chef022290

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Reviewed: Mar. 18, 2008

This is the best carrot cake Ever! My family requests it every easter. It's super moist and this chocolate cake version makes it extra speciala and a must try. My hat is off to Lynn. Try this you won't be dissappointed!

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CARLYDBRADY

Cooking Level: Expert

Home Town: Chesaning, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Mar. 17, 2006

I really liked this recipe. I did use 1/2 orange juice (sub for oil). I really couldn't taste any carrots at all. Maybe I grated them too fine. I will make this again. My mom loves carrot cake for her birthdays.

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LORIM

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Reviewed: Mar. 31, 2005

This is an excellent cake recipe that makes moist, delicious muffins. I substituted 1 cup of Splenda Granular for 1 cup of the sugar, and I replaced 1 cup of the oil with 1 cup of unsweetened applesauce. I got 18 large muffins out of this recipe, and the crumb is so moist, you won't miss the frosting!

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Reviewer:

ELVISCOSTELLOFAN

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Oct. 9, 2002

I made this for my daughter's birthday. It was moist and really good. I used an Italian Cream Cheese Frosting recipe that I have been using for a long time. I will make it again.

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Reviewer:

KJHOLMES

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Reviewed: Jul. 18, 2002

This cake is moist and delicious. One little change: I used 1 cup of oil and 1/2 cup orange juice instead of the 1 1/2 cup oil. Also used chocolate fudge icing. But it's good enough to serve w/o frosting. Everyone loved the cake and wanted recipe. Thanks!

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8 users found this review helpful