Reviewed: Sep. 26, 2009

I've used this version of the carrot cake for many years now, and this is by far the best recipie I've found for it. The only thing I change in my version are the nuts; I'm allergic to walnuts so I substitute with macadamia, pine nuts are also a great option. Excellent cake, moist and very flavorful all on its own. IMO this cake stands on its own without a need for any frosting. Also, this cake ships extreemly well. I sent 2 doz cupcakes to my hubby overseas and they made it to him and his buddies moist and fresh as the day I baked them. They absolutly LOVED it (even though they had to settle with canned icing, yick) and cant wait for a seccond batch. Quick, simple, excellent cake for any occasion or need.

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crzybrattgrl

Cooking Level: Expert

Home Town: Vallejo, California, USA

Living In: Waianae, Hawaii, USA

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Reviewed: Jul. 6, 2009

this is a no fail carrot cake recipe. Very moist, not too sweet - perfect!

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A.Z.

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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Reviewed: May 16, 2009

Followed all the directions, carefully measured, took it out as directed - what a mess, didn't turn out, just doughy, awful, would never make it again.

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Sandy

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Reviewed: May 9, 2009

This was really good, took it to family get together for Easter and everyone loved it. I left out coconut (was out) and replaced walnuts with pecans (southern thing), one of the best carrot cakes I've made.

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NoSoupForYou

Cooking Level: Intermediate

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Reviewed: Feb. 11, 2009

Did not like at all. Will not make again. Came out to oily.

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DPDMOM

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Reviewed: Feb. 7, 2008

Fantastic when shape is changed. Tastes fantastic, to.

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Mowgli 1992

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Reviewed: Feb. 5, 2008

3and1/2 stars to me it was alittle dry I would add some extra pineapple maybe some juice I did cut back on the flour because of the coconut,walnutsI added the flavor was good but didn't really taste like a carrot cake maybe more carrots next time.My cream cheese frosting was totally superbed.

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chocolatediva

Cooking Level: Expert

Home Town: Clarkston, Washington, USA

Living In: Post Falls, Idaho, USA

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Reviewed: Jan. 14, 2008

Everyone loved this recipe, even with my changes listed below:! I used 1 c. whole wheat flour + 2 c all purpose flour. Also used 1 c unsweetened apple sauce + 1/2 c oil Baked in 15x10 pan for 40 minutes. The texture is not oily at all.

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BETSYALLGOOD

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Reviewed: Nov. 18, 2007

Excellent recipe. It took at least l hr. 30 min baking. A keeper. Very moist.

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TRUDY

Cooking Level: Expert

Home Town: Naples, Florida, USA

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Reviewed: Sep. 21, 2007

Even though I forgot to put in the pineapple..it was still very moist and delicious. The cake disappeared in a matter of moments. I will make this again.

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SCHELLYBEAN

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Reviewed: Jul. 15, 2007

Made this for my wifes birthday per her request. My Dad said it was the best carrot cake he has ever had. I added extra cinnamon and a little nutmeg for good measure. Is super moist, great texture, and very tasty. I will add more pineapple in the future but otherwise was a sure fire hit with everyone at my house from age 4 to age 55!

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H. Jarboe

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Reviewed: May 24, 2007

I've made this over and over, it so yummy! The best part for my family is that it's milk/butter free. My little girl is allergic to the whey protein found in dairy products. It's nice to have a cake that she can eat.

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Kimberly M.

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Reviewed: Apr. 6, 2007

This was dense, moist, and delicious, although be careful that you use the proper sized bundt pan or it takes FOREVER to bake.

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AWORTHEN

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Reviewed: Sep. 3, 2006

This cake tastes even better the next day. Very moist!! I baked it weeks ago and friends are still asking me for the recipe.

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AZDESERTLVR

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Reviewed: Apr. 17, 2006

This was Easter dessert yesterday and loved by all. It's even better today, so moist!!! The only change I might make would be to cut back on the sugar as it was quite sweet. I made a glaze out of melted cream cheese, confectioners sugar and pineapple juice.

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Susanna

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: Feb. 20, 2006

Good carrot cake. It was unbelievably simple to make & very tasty. I used raisins as a substitute to the walnuts (didn't have any in the pantry). The men at work thoroughly enjoyed it, as did my peeps at home (husband & toddler).

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TANSTAR_THE_ROCKSTAR

Cooking Level: Intermediate

Living In: London, Ontario, Canada

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Reviewed: Nov. 14, 2005

OMG! This is the best carrot cake ever! I used pineapple tidbits, out of crushed. I left during the baking of this cake, and did not inform my daughter of the previous reviews that said it may take longer. Anyway, she took it out when it beeped. It was nearly raw! LMAO! I put it back in when I got home and it continued to cook beautifully! Thumbs up to the chef!

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NOSEYROSEY

Home Town: Warren, Ohio, USA

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Reviewed: Sep. 20, 2005

I'am a chef and i found this recipe to be simple to follow and the results are very good. I made one for a sample for a wedding that i'am catering and the bride liked it very much.

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philip

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Reviewed: May 30, 2005

geat recipe. used only 1/2 cup oil and replaced other cup with unsweetened applesauce. fantastic!! moist and delicious

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COOKIE212

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Reviewed: May 2, 2005

I made the cake for a dinner party. It also took me about 40 minutes more to cook it and it did overflow from my bundt pan but it was great! The others at the party also loved it! moist in the middle. easy to make. will do again definitely!

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BETSYJOHN

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Mom's Pineapple-Carrot Cake

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