Reviewed: Apr. 29, 2005

This was the first time I baked a carrot cake. It turned out really great. Next time I do this cake I will skip the coconut flakes as my family is not really big on it. Thanks for the recipe.

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nns007

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Reviewed: Sep. 7, 2004

Tried many, this recipie works! The extra oil and eggs make this deliciously moist. I used a tablespoon of cinnamon. Also, I get cream cheese filling from the cake decorating store and use that as a topping - yummy!

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ACHIEVERS

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Reviewed: May 22, 2004

It should be moist, it has 1.5 cups of oil in it. And it tastes like it.

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HATELSAT

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Reviewed: May 22, 2004

Was ok to much oil needs something else other than that. Needs some pecans. I would not make again would try another recipe looking for something a little lighter on the fork too dense.

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BRINKMAN

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Reviewed: Apr. 28, 2004

This cake is fabulous. I omitted the nuts and added 1 cup of baking raisins instead. It was a big hit!

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BADDABING28

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Reviewed: Mar. 26, 2004

This cake is fabulous!! Instead of the one and a half cups oil, I used half buttermilk. Also I did not drain the pineapple. Much better tasting the next day.

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YUKONER5

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Reviewed: Feb. 24, 2004

This cake is FABULOUS!!! My son wanted a carrot cake for his birthday party, and I didn't have a recipe for one. So glad I found this! I loved all the ingredients (pineapple, coconut, nuts, etc). It so moist. I, too will cut down on the oil next time, as it took over an hour to bake in order to get the middle done. I added a teaspoon of vanilla, and almost a cup of raisins, as suggested by others. I frosted it with the cream cheese frosting. Everyone loved it. Allrecipes.com is the best place to find fantastic recipes!

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SWMBO23

Home Town: Utica, New York, USA

Living In: Simi Valley, California, USA

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Reviewed: Feb. 18, 2004

What a great carrot cake!Very easy to make.Will make again.

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just Kim!!!

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Reviewed: Jan. 31, 2004

Great and easy as well!

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GJHEINISCH

Living In: Newnan, Georgia, USA

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Reviewed: Dec. 23, 2003

Very moist! It's a hit with my neighbours, especially with one of them who doesn't like butter. I added 1 teaspoonful of vanilla essence and put in one & a half cup of brown sugar instead of the white sugar. Have bake it quite a few times and would definetly do it again.

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CHOO7

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Reviewed: Oct. 25, 2003

This is a very good recipe for carrot cake. I was looking for one that included pineapples, coconut, and nuts. I used pecans because I have them readily available. The only modification that was made was that I added 1 tsp. of vanilla to the cake batter. The cake was very moist and I made a cream cheese frosting for it that consists of 4 oz. of cream cheese, 2 tbsp. butter, 1 tbsp. of milk, 1 tsp. vanilla and 2 cups of confectioner's sugar. Make sure that the cream cheese and butter are soft when mixing. I got rave reviews from everyone for this cake and I will definately make it again.

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ITALIANCPCK

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Reviewed: Oct. 21, 2003

I brought this cake to work for a birthday and was told this was the best carrot cake ever!!!In fact, the birthday girl, who never eats cake, managed to eat a large piece. I will definitely make this again--thank you for sharing. Also, I added a tsp. of vanilla to the batter and made a fabulous cream cheese frosting. Please note--it is now 2009 and I continue to bake this carrot cake. The only changes I would make (not previously pointed out) would be to reduce the oil to one cup (or less) and to bake the cake at 350 degrees for an hour. Make sure to test center of cake for doneness, or it will fall in the center or not bake thoroughly.

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LUV2COOK

Cooking Level: Expert

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Reviewed: Sep. 15, 2003

This is the best carrot cake I have eaten in a long time. Most cakes I have tried are not as moist. This is a very moist cake and I definitely will make it again. I took several pieces to my parents and they enjoyed it, too. Following are a few changes that I made. It still came out quite tasty. Alterations made to carrot cake: 2 cups & 4 tablespoons of cake flour 1 cup vegetable oil 3 cups shredded carrots 1 cup chopped walnuts Add 1 teasppon each of nutmeg and allspice I think I may make this one again for our family Thanksgiving dinner. Yummy!!

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CINNAMONTOAST36

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Reviewed: Jun. 4, 2003

THIS CAKE WAS GREAT, MOIST, AND A BIG HIT AT A CATERING JOB I HAD. I MAKE TWO LARGE SHEET CAKES AND HAD OTHER DESSERTS. ENDED UP SAVING ONE CAKE AND DROPPED OFF AT THE COUNTRY CLUB FOR THE STAFF AND WHOM EVER ELSE. NOTHING BUT GREAT REVIEWS FROM ALL. WILL MAKE AGAIN AND AGAIN. NOT HARD TO MAKE EITHER!

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skamboo

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Reviewed: May 1, 2003

This Carrot Cake is the Best I have ever eaten. my husband likes spice cake so I added 1/2 teaspoon of cloves and 1/2 allspice I also added 1 cup rasins because I had them on hand , but would be just as good without them. When my hasband ate a piece of this cake he says " WOW this is the beat cake you have made in 45 years " That says alot for this recipe ,as over the years I have baked alot of desserts. Allrecipes.com is the best site for recipes. Thanks for the Moist Carrot Cake Recipe

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Donnadeety

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Reviewed: Apr. 30, 2003

I have been baking cakes for a long, long time, and I have made a lot of carrot cakes, this is by far the best I have tasted. It is very moist and just the right amount of sweetness. My family and friends all asked for the recipe.

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BETTY GIBBS

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Reviewed: Apr. 25, 2003

I made this for Easter and everybody seemed to like it. Next time I might add brown sugar and raisons. Maybe less oil. Cream cheese frosting is a nice touch.

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JELLBERG

Cooking Level: Intermediate

Living In: Geneva, Illinois, USA

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Reviewed: Apr. 21, 2003

My husband absolutely loves carrot cake and he says this is the "Best" he's ever had

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Sandi

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Reviewed: Apr. 21, 2003

Love this cake! Made it as our Easter dessert and it was fabulous. I rarely bake, but carrot cake brings back fond memories from my childhood and is one of my husband's favorites. Since I'm not a huge baker, I didn't want to go TOO far from the recipe, but so many people suggested cutting back on the oil, so I did as well, but used 3/4 cup, not 1/2 as some suggested. I think it was just right. Dense, but not overly oily. I also made a 2-layer 8" cake and frosted with a double batch of the Cream Cheese Frosting by Sugar from this site and decorated with mandarin oranges. Biting into one of those along with the cake gives you an instant juicy burst...delicious! Thanks, Koribear, for a great recipe.

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