Reviewed: Mar. 22, 2008

OMG! This is a keeper! This is now my official carrot cake when I make it. SOOO moist with a crisp top. I halved the recipe since I only needed one round 9" cake to make the Eater bunny in the video on this site. The only think I changed was the sugar. I only had light brown sugar in the house so I used that instead of white. I'm sure it's just as good with white, I'll try that next time!

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3 users found this review helpful

Reviewer:

Cristy

Cooking Level: Intermediate

Home Town: Columbia, Maryland, USA

Living In: Abingdon, Maryland, USA

Reviewed: Feb. 15, 2008

I took this carrot cake to a bible study and everyone was fighting to take some home. This is my favorite recipe.

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3 users found this review helpful

Reviewer:

Carter

Reviewed: Jan. 29, 2008

This is absolutely the best carrot cake I have ever made.It was so easy and turn out moist with a lovely texture.Didn't have any raisins so I replaced them with walnuts.They combined well too.

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21 users found this review helpful

Reviewer:

tigeranne74

Reviewed: Jan. 27, 2008

I don't know how the original tastes but we made muffins with the following changes and my kids are scarfing them down. I halved the recipe Substituted applesauce for the oil Used 1 c sucanat organic natural sugar instead of white sugar used whole wheat flour instead of white omitted the raisins (as my kids can't eat these yet) tossed in a couple tablespoons flax seed meal Baked for 15 minutes. This will be a great healthy breakfast or lunch snack. I don't know how it will keep after a day or so but coming out of the oven they sure are yummy

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4 users found this review helpful

Reviewer:

queenp

Reviewed: Jan. 12, 2008

Excellent! My husband went back for seconds. I added about a tablespoon of grated fresh ginger to the carrots. Served it with fresh, sliced strawberries. Next time, I will try to make some frosting for it, because this time the cake didn't last long enough to frost!

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2 users found this review helpful

Reviewer:

MarieM

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Randolph, New Jersey, USA

Reviewed: Jan. 2, 2008

Used shredded carrots (from bag at grocery store) and chopped them. This cake was Delicious!

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3 users found this review helpful

Reviewer:

PRETTYJEAN

Reviewed: Nov. 28, 2007

The only change I made to this recipe is that I scaled back on the oil to only one cup as suggested per other reviewers, and I used individual mini-bundt pans because I was taking this to my boyfriend's family's house for Thanksgiving. The cake was so moist it was actually mooshy, and it was hard to take out of the mini-bundt pans, I had to use a spatula to scrape it off the sides. I tried baking them longer, but it only added to my array of problems. My boyfriend's family said that it was really good, but i think they were just being polite. I personally didn't like it, and I'm not at all picky with my desserts as i have an insatiable sweet tooth. I probably won't be making this again.

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2 users found this review helpful

Reviewer:

With A Twinkle In Her Eye

Cooking Level: Intermediate

Living In: Santa Ana, California, USA

Reviewed: Oct. 18, 2007

Great recipe. I halved the recipe and made 6 4-inch mini cakes to give away as gifts. I added nutmeg, cloves and ginger, and also threw in some sliced almonds that I needed to use up. This cake is not too sweet, which I really like since my cream cheese frosting recipe is pretty sweet. Next time I might substitute applesauce for half the oil since it was a bit oily, but that's the only change I might make.

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36 users found this review helpful