Reviewed: Apr. 5, 2012

Moist from all the oil! Too much oil,

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Reviewed: Mar. 26, 2012

Great moist cake....I followed the other reviewers advice and reduced the oil, replaced pineapple with applesauce and since I didn't have raisins, used walnuts instead. We all loved it!

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Parve

Reviewed: Oct. 20, 2011

A huge success!!! I made carrot cupcakes using this recipe for my twin"s birthday (they go to separate schools) and what a big success!!! Everyone raved about 'em and are asking for the recipe. I added a little more of the spices and a tsp of vanilla to the batter and about 1/3 cup more of the raisins. Topped them with cream cheese frosting. Yum!!!

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praval

Reviewed: May 2, 2011

I made the full recipe and it was enough for a 9 X 13 and a 8 X 8. I followed the recipe exact but added some chocolate chips to the 8 X 8 for the kids. I topped both with a cream cheese frosting. The flavor is good but I found it to be a bit dry which surprised me since so many reviews said it was moist. I guess I possibly cooked it too long but checked it and took it out as soon as a toothpick came out clean from the center. I consider it okay but not fantastic. I'm still going to look for my "go to" recipe for banana cake.

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Lisa Renee

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Springfield, Missouri, USA

Reviewed: Apr. 20, 2011

These were great, moist and healthy. To make them more lowfat I pureed a drained can of great northern beans to replace the oil. And to use less sugar I added 1 ripe banana and 1/2 cup of applesauce for half of the sugar. I also increased the (whole wheat) flour and cooking time to make up for added moisture .

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granny

Reviewed: Mar. 16, 2011

The best!!!!!

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annhardt

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Reviewed: Jan. 23, 2011

This was the best carrot cake i've ever eaten! I halved the recipe and it still made a large cake. I also added walnuts. Even the people who normally don't like carrot cake were impressed with how yummy it tasted. This recipe is a KEEPER!

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espinosa3

Cooking Level: Expert

Home Town: Terre Haute, Indiana, USA

Living In: Baker, Florida, USA

Reviewed: Nov. 14, 2010

This is fantastic! I used half raisins and half walnuts. I used a glaze from a pumpkin cake recipe on this site. My friend had requested a carrot cake for her birthday, so I made this cake. Everyone loved it!

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Reviewer:

Sharon

Cooking Level: Intermediate

Home Town: Kirkland, Washington, USA

Living In: Temecula, California, USA

Reviewed: Jul. 10, 2010

This cake was very good...not too sweet. I halved the recipe and skipped the raisins. Topped with cream cheese frosting II from the site which I havled as well.

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Maryam

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Reviewed: Jun. 1, 2010

BEST CAKE EVER. At least according to a few of the guests at the party at which I served this cake. This thing is mind-blowing. You've got to try it to believe. I did cut down the oil to about 1 cup (instead of 1.5) and added a few pecans and walnuts. For those of you who like raisins, those are another fabulous addition. Use cream cheese frosting for best results. ;)

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