Reviewed: Nov. 19, 2009

I love, love, LOVE this recipe. The end result is a delicious, extremely moist carrot cake! This is my "go-to" recipe for a great dessert that will impress.

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AlliSole

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Reviewed: Nov. 13, 2009

I did not care for this recipe.

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Breanna

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Reviewed: Sep. 13, 2009

I am always asked for this recipe. I even put in it my Mom's club cookbook. It's really good if you use baking raisins but they are hard to find.

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Margeaux

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Reviewed: Apr. 14, 2009

This was very tasty. I frosted it with the cream cheese frosting 2 recipe from this site and my family really enjoyed it.

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JDIANE5

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Reviewed: Apr. 10, 2009

I love this recipe, it is the best one ever. I made it one Easter and now I have to do it every Easter. You cant go wrong with this prize winner.

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mrs_salas

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Reviewed: Nov. 11, 2008

This is the best carrot cake recipe I have ever tried. I took it to a Christmas Luncheon last year and everybody wanted the recipe. Thanks

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Carolyn

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Reviewed: Oct. 6, 2008

This cake is AMAZING! When paired with icing, it's a huge hit! I leave out the pecans and coconut which makes the cake smooth and moist! It seemed odd that the recipe called for baby food carrots, but I really think it's the special ingredient that makes the cake so spectacular. I've even converted two of my "I don't like carrot cake" friends. You have to try this!

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Love to cook

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2008

I made this for my husband's birthday. He said it was the best carrot cake he had ever eaten. I followed the recipe completely with the exception of using 1/2 of pecans instead of 1 cup.

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Carolina

Cooking Level: Intermediate

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Reviewed: Jul. 13, 2008

My family and friends love this recipe. I omitted nuts, but otherwise followed the recipe exactly. I was a little disappointed... I've made carrot cake with baby food before, and expected it to be a little bit moister. Maybe my new oven bakes a little hotter...

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badapple1213

Cooking Level: Intermediate

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Reviewed: Jun. 20, 2008

This was a 5 with my alterations....1/2 olive oil 1/2 apple sauce, 1.5 cups sugar and only had 2 baby jars(carrots), but had some leftover pineapple to use. I had to cook this another 15 minutes(turned the oven down after 50 minutes as the cake was very brown), it was still soggy in the middle! Good flavour though. Icing was cream cheese frosting II by Janni from this site(real cream cheesy!)

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ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

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Reviewed: Jun. 10, 2008

Delicious! I made this for my boyfriend's birthday and he still talks about how great it was! If you're a cinnamon lover like we are, add an extra 1/2 to 1 teaspoon of cinnamon and you'll love it!

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Emily Ruth

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Reviewed: Apr. 6, 2008

yummy!!! it was my first time baking.. my sister just helped me bake.. but it was a success.. we, cut the recipe into half just for sample.. * 1 cup all-purpose flour * 1 teaspoon baking soda * 1 1/2 teaspoons ground cinnamon * 1/2 teaspoon salt * 1/2 cup butter (instead of vegetable oil) * 1 cup brown sugar (instead of white) * 2 eggs * 1 teaspoon french vanilla syrup * 1/4 cup crushed nuts (i don't like nuts that much) * 1/4 cup mashed carrots (instead of baby food) * 1/4 cup grated carrot * (we have disregarded the coconut) it turned out DELICIOUS!

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nina

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Reviewed: Mar. 31, 2008

This is REALLY GOOD!!!!! It was really most! Only use 1 cup of oil! For icing I used 1 1/4 cup of powder sugar,1 tsp. of orange extract,1/2 a stick of butter,and one 12 oz. package of cream cheese. Just mix it together!

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Elara

Cooking Level: Intermediate

Home Town: Canton, Georgia, USA

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Reviewed: Mar. 21, 2008

VERY moist and tasty, I never change a thing about this one. I make this amazing cake for my bofriend every year on his birthday, and everyone loves it!

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Jolie

Cooking Level: Expert

Home Town: Tomball, Texas, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 18, 2008

This was the first carrot cake I ever made. I made this for my son's first birthday party and it got rave reviews. The problem was I forgot to omit the nuts for him, so I made a second cake a few days later so he could have some too. We gave him a different type of cake at his party. The second cake was just as good as the first. I did swap out 1/2 cup of oil for applesauce. The cakes were both really moist and flavorful, nuts, or no nuts.

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a-bean

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2008

AWSOME! My family and I loved this cake! Extremely moist, GREAT flavor...and, with a few changes, it's semi-healthy too! All I did differently was: I added a little allspice to the flour mixture. Used only 1 cup of vegetable oil (HIGHLY reccomended - it was plenty moist) Used about 1 1/2 cups sugar (I thought it was the perfect amount of sweetness, especially with the frosting..by the way, my frosting had one package of cream cheese, half a stick of butter, 1 1/4 cup powdered sugar, and 1 tsp. orange extract. Sometimes I add orange zest too. Orange is a GREAT flavor with carrot cake.) Instead of baby food, I used extra grated carrots. I reccommend adding extra carrots even if you use baby food, since 1/2 cup isn't very much. Didn't put any pecans in the batter - just on top of the frosting. =) With these small changes, it was definitely a 5 star cake!! ((This recipe is VERY similar to Carrot Cake III - only this one calls for baby food, so I think I'm going to start using that recipe...not that this one isn't DELISH!))

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