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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Reviewed: Dec. 4, 2006

Although i am not a big fan of carrot cake,this cake was devoured at my husband's work place. They said the best part about the cake was that it was really moist and not overly sweet.I did take a note from the other reviews and decreased the oil to a cup.Thats all it needs really.Oh,and I left out the coconut,just didnt have any.This should do really well with carrot cake lovers.You wont be disappointed.

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SPICENSUGAR

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Reviewed: Dec. 1, 2006

This was incredible! I didn't drain the pinapple juice and used 1/4 cup less oil and it turned out soooo moist! I omitted the coconut flakes (personal preference) and added raisins instead. If you do add raisins, remember to coat in flour first so they don't stick together in the batter. Thanks for a great recipe!

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Ines

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Reviewed: Nov. 25, 2006

I love this recipe. I'm a beginer and made this for may family this Thanksgiving. I looked more like a pro. I did let the cake cook closer to an hour and it was still very moist.

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rockb137

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Reviewed: Nov. 23, 2006

This cake was very good, however I think next time that I will cut back a little on the oil. No one complained but I knew how much went into the mixture. I will definitely make it again. Also, I made a smaller verison by using a loaf pan and I put a little too much batter in the pan and yes it did overflow (thank goodness it was on a cookie sheet), baking time was alot longer and I thought that it was going to be a total loss.... but it came out fantastic!

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moonxfive

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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Reviewed: Oct. 28, 2006

this recipe was really good but, it was a little too oily for me. i think next time i'll put 1 c of oil instead of 1 1/2c. it did take longer to bake as said by other reviews. i baked mine for 15 min. longer.

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islandmama78

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Le Moule, Pointe-À-Pitre, Guadeloupe

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Reviewed: Oct. 26, 2006

this was the best recipe I've had......

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RAINESHOE

Cooking Level: Expert

Living In: South Amboy, New Jersey, USA

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Reviewed: Oct. 21, 2006

I have been looking for a lost recipe and now I have finally found it. It was delicious!!

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Tina C.

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Reviewed: Aug. 1, 2006

This recipe was fantastic I did not find it to be greasy at all. I was a little aprehensive about adding so much oil but it was perfect. I will definitly add some raisons next time. This will be at the table during the holidays.

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DMM

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Reviewed: Jul. 9, 2006

Fantastic cake! Easy, delicious and enjoyed even by those who normally don't like carrot cake. The only thing I found, was that I had to bake it for about 15 minutes longer than stated in the recipe. Otherwise - ace!

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UniChefUK

Cooking Level: Beginning

Home Town: Moscow, Moscow (Federal City), Russia

Living In: St. Andrews, Fife, Scotland, U.K.

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Reviewed: Jul. 1, 2006

This is the best carrot cake recipe i have come across, i took it to work and every one ask for the recipe, it will be added to "MY FAVORITES"

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Grandma Carol

Cooking Level: Expert

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Reviewed: Jun. 18, 2006

I've made three of these cakes this week! I did three 9" layers instead of a 9x13 pan and used cream cheese icing between and on top of the layers only. Topped them with some chopped walnuts and they were beautiful. My husband says it is the best carrot cake he has ever had. Everyone that has had a piece has loved it.

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I~Luv~Sweets

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Reviewed: Jun. 14, 2006

I found this to be my all time favorite carrot cake.....Most of all I found it to be very moist as well as a lg cake my mother whom is queen of all desserts told me it was the best carrot cake ever and of course I had to give her the recipe...the only changes I made in the recipe was that I put 3 cups of carrot instead of 2 3/4 . I bought betty crocker cream cheese icing which made it mouth watering....try it you will love it.

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Joy

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Reviewed: Apr. 21, 2006

A Bit of work, but WOW! I brought it to work and it barely lasted the day! I omitted the nuts, and it was still great. VERY moist! It did seem to take a long time to cook though...I kept thinking it was going to burn; it took about an hour.

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c01ucf

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2006

Still going strong as the biggest hit in my recipe box!!! I have added raisins to the recipe and their plumpness just makes this cake even better!

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Rocketnurse

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Reviewed: Mar. 16, 2006

Thankyou for sharing your recipe Koribear. I made it for a birthday and spent the night lining up e-mail addresses to send your recipe on. It's beautiful,moist and with a fantastic flavour

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sharon

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2006

This is the BEST carrot cake I have ever had!!! It is very moist and a hit with anyone who tastes it. I have made it for birthdays, holidays, etc. It has become my trusty recipe. Whenever I am told to bring a dessert this is old faithful. It is a large cake and always turns out perfect. I have even had people draw straws for who gets the last piece!! I sent one slice home with a couple and they later told me they fought over who got the last bite! THIS CAKE IS GREAT!!!! And easy to make!!

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TampaFlyGirl

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Reviewed: Feb. 9, 2006

Delicious! Very, very moist and flavorfull. Every forkfull fills your mouth with distint (yet light enough to not overwhelm one another) flavors of coconut, pineapple, nuts, and cinammon. I omitted the cream cheese icing - didn't want it to mask such delicious flavors. Also, I used BRAZILIAN NUTS(castanha do Para), adding a tropical twist to the cake. This recipe now ranks as my favorite carrot cake recipe. NOTE: it is moist enough to make allowance for overbaking time errors. (The first time I made this cake, I left it in the oven 20 minutes longer than called for. To my surprise it didn't burn. Instead, it formed a delicious, sticky/sugary golden crust around the entire cake (top, sides, and bottom)).

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CYBERGIFTS

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Glendale, Arizona, USA

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Reviewed: Dec. 10, 2005

This is the best carrot cake I have ever had. My sister loves carrot cake and I make it for her birthday every year. EVERYONE that tastes it, raves about it. It is very very moist!!!

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Nikki

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Reviewed: Oct. 8, 2005

I have made this cake twice now and due to make it again. I have received such wonderful compliments I can only recommend for all carrot cake lovers to try this recipe out, it is easy to make and will be such a hit with all friends and family alike.

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lauren

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Moist Carrot Cake

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