Reviewed: Jun. 22, 2007

Good, but......too oily, cut back on the oil, and you've got yourself a yummy cake, cut down to 1 cup and it's just as good. Thanks for sharing.

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special

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Reviewed: Jun. 2, 2007

This is the same recipe I have used for years. Although my recipe calls for coconut I do not use it because of personal preference. This cake gets rave reviews everytime I make it and I have been asked for the recipe more times than I can count! I am very confused about some of the other reviews that say the cake is too oily. I have never had that thought. Baking in 3 round cake pans will allow a shorter cooking time so that the cake will remain very moist. I always ice the cake with homemade cream cheese frosting. When taking this cake to church gatherings it is usually the first dessert to go and I rarely ever have leftovers!

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Supermom :)

Cooking Level: Expert

Home Town: Scottsboro, Alabama, USA

Living In: Trenton, Georgia, USA

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Reviewed: May 25, 2007

Thank you Cimmy and Peggy Ann for the alterations to this recipe. I tired this moist carrot cake for the first time yesterday and it was excellent. I am from a tropical country so I used fresh pineapple instead of canned. I also used sweetened applesauce and cut the sugar to 1/2 to 2/3 of a pound, depending on whether or not you intend to use a frosting (which also has sugar). The cake is moist. I too some to work for me colleagues and it was a hit.

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RMNELSON1972

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Reviewed: May 16, 2007

So I made this cake because everyone said how great it was. However, I never got to try it because it was like soup in the middle. I cooked it for 40 min and it was nowhere NEAR done. I followed the recipe exactly.. and even didn't put as much oil in like everyone was saying. Is the baking time way off on the recipe?

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Darcy

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Reviewed: Apr. 26, 2007

too oily and too sweet... try reading the other reviews for advices... eg cutting back oil by quater cup, replacing oil with applesauce

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iverylamemeh

Cooking Level: Intermediate

Living In: Sembawang, North Region, Singapore

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Reviewed: Apr. 16, 2007

Excellent but the printed recipe is a little too moist. I made it to a T the first time, and the cake was good but a bit oily. The 2nd time, as suggested by others, I did 2/3 cup each of oil and applesauce, and it was so moist and wet, like a pudiing cake. The pineapple adds a lot of moisture, so decreasing the oil is ok. So ever since, I've used 1/2 cup oil, 1/2 cup applesauce. Whatever you decide to use (oil, applesauce)just decrease the overall amount to 1 cup. I bake it at 350 degrees (instead of 325) in two 9" cake pans for exactly 30 min. Turned out perfect. I use ALL light brown sugar. Drain/squeeze out all of the pineapple juice before adding to the batter. (8 oz. pineapple = 1 cup) Will definitely make again. Super moist! (4 star original recipe, 5 star with very slight change) Will be my master recipe. Use Cream Cheese Frosting II for a layer cake. If you like heavy frosting, you might need to use 3 packages of cream cheese.

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MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 27, 2007

This recipe was tasty but too dense and moist. (if thats possible) will not make again.

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milly

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Reviewed: Mar. 22, 2007

I made this cake for my husbands 30th birthday and brought it to work for him......In my opinion, I BOMBED the recipe. I didnt have canned pineapple, and wasnt exactly sure how to measure 8 oz, so I decided to use the fresh pineapple I happened to have. I crushed the pineapple, and forgot to drain it.....I used about one cup with the juice, and added 1/4 cup more flour when I realized how thin the batter was...... However, everyone at work thought it was great (while I was embarassed to hand it out). I thought it was a little heavy due to the pineapple juice....but everyone else was impressed....Someone even asked for the recipe, so guess it was good!

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Mandi

Cooking Level: Expert

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Reviewed: Mar. 19, 2007

I was at work and decided to pick up ingrediants for a carrot cake.Later that afternoon my husband called t o say he found a carrot cake recipe that we could make tonight. Well it was back to the store for the pineapple and coconut but it was worth it. This is a wonderful cake the only change that we made was to substitute some of the oil for applesauce and it turned out fablously. Will be making this again and again.

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EC

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Mar. 6, 2007

This is the best carrot cake I have ever had. I like to put the batter into two 8" round pans instead and cook them about 3-10 minutes shorter. I find that it makes a better presentation.

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Helen K.

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Reviewed: Feb. 22, 2007

This cake is wonderful ,My husband makes me bake him one to take to work everyother week.

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lisajbug

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Reviewed: Feb. 16, 2007

Delicious moist nutty flavour. 1 cup of oil used. Definitely a keeper!

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poto

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Reviewed: Feb. 13, 2007

This cake was delicious. I used 3/4 cup of oil & 3/4 cup of applesauce and cut the sugar to 1 1/2 cup to cut down on calories. It was very moist and will make again.

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Peggy Ann

Cooking Level: Intermediate

Living In: Laredo, Texas, USA

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Reviewed: Feb. 5, 2007

My family and I really enjoyed this cake. I put 1/4 cup less oil and used pineapple juice instead, as another user suggested. It was really yummy. I also used three round tins and baked for 35 minutes. I also made this when I didn't have pineapple, I substituted with 1 cup of unsweetened applesauce, and a 1/4 cup less oil, it was really nice.

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calgarymom

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Reviewed: Feb. 4, 2007

Yum! I was searching for a carrot cake recipe since store bought ones taste like plastic. This is it! Rather than using all white sugar..I reduced the total amount (don't like desserts too sweet)and put in 3/4 cup white sugar and 3/4 cup brown sugar. I also replaced half the oil with unsweetened applesauce. I added raisins but next time will leave them out. Extra cinnamon and some nutmeg really made this cake full of flavor. The Cream Cheese II frosting was easy and balanced the cake flavors perfectly!

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krista v.

Cooking Level: Expert

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Reviewed: Feb. 2, 2007

Was not bad.The carrot cake critic said it was kind of fluffy for a carrot cake.

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blueberella

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2007

Amazing. Amazing. Amazing. I've made this cake 3 times and all three times have been HUGE hits!! Love how moist it turns out and how delicious it is!!!

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sara_p

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Jan. 16, 2007

My family really liked this. It was gone in no time, but I didn't find it as moist as I was hoping. I certainly can't imagine not puting in all the oil mine would have been dry. I did have to bake it about 20 minutes or so longer to get the middle done. Maybe I baked it too long. But it definitely wasn't oily to me at all. I will probably make it again, and maybe cook it a little less. I put a cream cheese frosting on top and it did add a lot to the cake. Overall, it tastes very good.

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Daylelynn

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Reviewed: Dec. 31, 2006

We loved this cake. We've had a few bad carrot cakes before because their to dry but this one was perfect. The only thing I did different was I added Sharon Lugdon's Cream Cheese Frosting (off this site) to my cake while it was still warm and it gave it nice glaze instead of a thick frosting so it added to the flavor without taking the focus off the cake.

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Cara

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Reviewed: Dec. 26, 2006

THIS IS AWESOME RECIPE FOR CARROT CAKE, THE BEST I'VE EVER MADE, BUT I HAVE TO SAY THAT PUTTING IN THAT MUCH OIL IS NOT NECESSARY. INSTEAD I CUT THE OIL IN HALF AND ONLY USED 3/4 C. AND THEN ADDED 3/4 C. OF UNSWEETENED APPLESAUCE. CAKE TURNED OUT MORE FLAVORFUL AND MOIST BESIDES LOSING ALL THOSE CALORIES AND FAT. WILL DEFINATELY MAKE AGAIN. HOPE THIS HELPS.

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CIMMY

Cooking Level: Professional

Home Town: Bloomfield Hills, Michigan, USA

Living In: Troy, Michigan, USA

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Moist Carrot Cake

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