Reviewed: Nov. 20, 2007

I made these into cupcakes with cream cheese frosting for my son's birthday party. To reduce calories, I substitute 1/2 cup oil with unsweetened applesauce and 1/2 cup of sugar with splenda. They still came out really moist! My only issue was that I did not enjoy the chewiness of the coconut flakes. Next time I think I will pulverize them in the food processor first so the pieces are minuscule. The cupcakes were enjoyed by everyone.

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ce613

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2007

I have made this cake several times now and evertime I get rave reveiws. It is super good!!! I was told it was the best carrot cake ever tasted by a person that loves carrot cake. I have had this cake requested for gatherings and also have been asked if I could make it to sell to them for family events. I love this cake!!! I always put in more carrots and nuts as I love to see them in the cake. THANK YOU!!!!

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Bicabass

Cooking Level: Intermediate

Living In: Irving, Texas, USA

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Reviewed: Oct. 9, 2007

This cake was amazing, and I had lots of compliments. I made it exactly as directed, except I just used a regular square cake pan and topped it with cream cheese icing.

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TriciaJane1

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Reviewed: Oct. 7, 2007

I have made this quite a few times in the past it really is award winning, I lost the recipe for quite some time and am glad I rediscovered it with the anticipation of the weather changing this cake will be back in rotation for the fall

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FANCY112

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Reviewed: Sep. 28, 2007

I substituted half the oil with 3/4c applesauce. The result was a cake almost of a bread pudding consistency in the center. It was delicious in its own right but I would call it a Carrot Bread Pudding Cake. Next time I make it, I'd reduce babyfood/apple sauce by 2/3 for a more cakelike texture. Flavor was great. I used more carrots and less coconut.

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sd3neh

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Reviewed: Sep. 3, 2007

I have to agree with the other reviewers that this cake was fantastic! I made it for my mother-in-law's birthday and it was a hit! It's definitely one of the easiest carrot cakes I've ever made. I skipped the frosting & gave it a light dusting of powdered sugar instead. It was still plenty sweet, moist and delicious. Thanks for a great recipe!

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Andrea

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Binghamton, New York, USA

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Reviewed: Aug. 27, 2007

The BEST I've tasted and the EASIEST I've made!

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nappyblonde

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Reviewed: Jul. 29, 2007

Perfect just as is. I made a cream cheese frosting, but it really did not need it. I am going to make muffins of this next time. YUMMMMMMMM

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Cindy Baker

Cooking Level: Expert

Home Town: Waltham, Massachusetts, USA

Living In: Dracut, Massachusetts, USA

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Reviewed: Jul. 20, 2007

This is so amazing and full of carrot that it almost convinces you that you are eating something healthy. Almost. For this recipe, I use 1/2 cup oil and increase the grated carrots to 3/4 cup. I also add an extra baby food jar and halve the coconut, as I'm not a big fan. Yum! Next time I'll try replacing the remainder of the oil with applesauce and see what happens.

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Renee

Cooking Level: Expert

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Reviewed: Jul. 5, 2007

Absolutely wonderful! A deliciously moist, sweet and spicy cake that everyone loved! I didn't have all the ingredients to follow the recipe exactly, so I used just one 4oz apple sauce instead of carrot baby food and almost 2 cups of grated carrots. I also added some AllSpice for added flavor, an extra half cup of pecans and didn't make frosting. (I love carrot cake frosting, but this cake is also sweet and moist enough that it's perfectly delicious without it). It came out superb and I was impressed at how evenly it rose. I made a few cupcakes from the batch to test taste while the cake was baking. After tasting them, the kids were pleading for more before the cake was out of the oven and my husband was firing up the espresso machine to add the perfect coupling to a scrumptious cake. Definitely a recipe I will be repeating - next time I'll make sure I have all the ingredients and see how it comes out ...and maybe I'll add some raisins too. Thank you for an awesome recipe!

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DesireeS

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Reviewed: Apr. 24, 2007

Delicious! I would personally add more grated carrots. But it was yummy!

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Susie S.

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2007

I made this for Easter based on all the reviews and it was fabulous. Everyone wanted some to take home. My Aunt couldn't make it over to the house but I had my Mother take her and her husband a few slices. My Aunt called me the next day to tell me it was awesome and she ate both slices! This is definitely a keeper!

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linbob

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Reviewed: Apr. 8, 2007

I'm so dissappointed. :( I was really excited for this cake after so many good reviews. As another user recommended, I used the Whipped Cream Cream Cheese Frosting from this site. My problem? It just didn't *taste* that great. It was VERY heavy, even for a carrot cake. I'll give it moist - but it was seriously lacking in great flavor. It was more like a bread. Definitely won't make it again.

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Jonah's Mom

Cooking Level: Intermediate

Living In: State College, Pennsylvania, USA

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Reviewed: Mar. 1, 2007

Wonderful moist flavorful carrot cake. Made some changes as follows: Used less oil 1 1/3 cups; eliminated coconut; decreased baby food to 7 oz.; increased grated carrots to 1 cup; added a little nutmeg. Baked for 40 minutes in two regular round cake pans as to make a traditional birthday cake. Frosted with Cream Cheese Frosting II (added extra cup of confectioner's sugar)

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dee

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Reviewed: Feb. 18, 2007

This was a really good recipe. I also tested Sam's favorite Carrot Cake and that was really good too. It is a toss up to decide which one is better. Everyone likes both but the tally is about even to which one is better. Sam's is slightly ahead.

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BSainsbury

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Reviewed: Feb. 11, 2007

Everyone loved it! I was weirded out by the baby food, but it makes total sense, and the cake really WAS insanely moist. I LOVE the coconut in the batter. If you're making this cake, I hope you know that cream cheese frosting is always implied with carrot cake! Baby food is expensive, though, so I probably won't make this that often.

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