Reviewed: Nov. 16, 2009

Great recipe! I halved the recipe to make one cake, and added walnuts. This is the best carrot cake I've ever had :-)

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bliss686

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Reviewed: Nov. 15, 2009

Absolutely fabulous in every way! Nothing more to say! :)

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Kelly Dee's Yummies

Cooking Level: Expert

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Reviewed: Aug. 17, 2009

This was a delicious carrot cake but I don't understand why the word "nutty" is in the description since there are no nuts in it. I'm sure you could add them, though. I think it calls for too much sugar especially with the pineapple so I reduced the amount to half. Plenty sweet enough. Thanks for a great recipe:o)

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cheepchick

Cooking Level: Expert

Home Town: West Palm Beach, Florida, USA

Living In: Orlando, Florida, USA

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Reviewed: Aug. 13, 2009

I took this cake to a party and people loved it so much that I caught the vegan sneaking bites! I cut the oil in half and added a cup of walnuts and it was delicious.

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KKSINK

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Reviewed: Aug. 13, 2009

This cake is amazing. It is moisty because of the pinneaple and it can be used as a wedding cake...it is so good.

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mporter

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Reviewed: Jul. 7, 2009

Very moist! The first time I made the cake (4/23/09), I did as directed except I cut the recipe in half. On 7/3/09, no crushed pineapple in the house so used pineapple "tidbits". Call the results an 'error in progress' because cake was too dry. Lesson well learned.

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The King's kid

Cooking Level: Intermediate

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Reviewed: Jul. 2, 2009

My daughter made this for her boyfriends birthday and it was absolutely delicious. She's not a raisin fan so she subbed with walnuts. The pineapple was a wonderful addition and certainly helped make this cake extremely moist. Great recipe and thank you!!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jun. 1, 2009

When my mom requested that I bring carrot cake to Easter dinner, I started searching. Since I don't have cake pans, but do have a bundt, this was perfect. I halved the recipe, and omitted the nutmeg (no one in my family cares for it). FANTASTIC carrot cake. Moist and flavorful, even through the following week... not that it lasted all that long!

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KIRSTI125

Cooking Level: Intermediate

Home Town: Exton, Pennsylvania, USA

Living In: Reisterstown, Maryland, USA

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Reviewed: May 20, 2009

I made a few changes: I halved the recipe and used a 9 x 13, used only 1/2 c. oil and 1/2 c. applesauce, substituted br. sugar for white, used half whole wheat, and added a few more spices. My brother-in-law said it was the best carrot cake he'd ever tasted!!

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April

Cooking Level: Expert

Home Town: Vauxhall, Alberta, Canada

Living In: Sexsmith, Alberta, Canada

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Reviewed: May 17, 2009

If you are on the hunt down for the PERFECT carrot cake, your search is over. I decreased the oil to 1 cup, reduced pineapple to 20 oz,added 10 oz applesauce, 1 cup chopped pecans. Reduced white flour to one cup and added 2 cups whole wheat flour. Added 1/4 tsp vanilla. Frosted with 16 oz cream cheese, 1/2 cup butter, 1 tsp Vanilla and 4 cups confectioners sugar. Oh, mama, this is good.

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Kieran

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 14, 2009

I made this for a birthday party a while back and everyone was in love. There wasn't a piece left. I didn't use as much oil and omitted the raisins because some people didn't like them. Made a cream cheese frosting (that ended up like a glaze-I don't know what I did-this is why I rarely bake) but it went perfect with this. I will never enjoy another carrot cake. **Not fluffy like most cakes!** Hands down, the best dessert ever!

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Shelby

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Living In: Springfield, Oregon, USA

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Reviewed: Mar. 30, 2009

I made this cake for my daughter's birthday this week-end. She loves carrot cake but this was by FAR the best recipe we have ever tried. Absolutely perfect, moist and flavorful. Still getting raves and requests for the recipe! I wouldn't change a thing!

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Becky B.

Cooking Level: Intermediate

Home Town: Methuen, Massachusetts, USA

Living In: Windham, Maine, USA

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Reviewed: Feb. 20, 2009

Just like my Mom used to make when I was little!!! LOVE IT!

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Miz_Lola

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Reviewed: Feb. 13, 2009

Made this for my wife's birthday. Everyone said it was the best cake they ever had. My mother asked where I got the recipe. I made a double layer (two round pans) version and halved everything. Scaled back on the rasins and made a homemade cream cheese icing. I think the pineapple and the rasins definately kept it moist. Baked the double pans at 360 for about 35 or 37 mins. Will for sure be making again!

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jamfire3

Cooking Level: Intermediate

Home Town: Rawson, Ohio, USA

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Reviewed: Dec. 19, 2008

This is the best recipe on here. I love it and so has everyone I've made it for.. A friend tired a different of here and I told them this one still was the best.. Thanks

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heather7399

Cooking Level: Expert

Living In: Lake City, Florida, USA

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Reviewed: Dec. 13, 2008

I found that this cake came out too soft and oily for my taste. In hindsight I should have added a bit more flour and reduced the amount of oil even more than I did. I will say that the flavors in the cake were nice. I will make it again but will tweak it next time.

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PreciousGurl

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Sacramento, California, USA

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Reviewed: Nov. 17, 2008

This is sooo good! I didn't use raisins as we're not big raisin fans. I was going to put walnuts in but forgot...next time. I used the whipped cream cream cheese frosting from this site, submitted by Tom--very highly recommend.

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