Reviewed: Nov. 13, 2005

My friends loved this carrot cake (I'm not much of a carrot cake eater, but they really loved it!)!! Very moist. I made half a batch of cupcakes without nuts (friends with allergies), and half a batch WITH crushed walnuts, and the ones with walnuts in it were gone in a few minutes. I think the baby food flavor is what really makes it taste different. If I were to make it again, I'd substitute some of the oil with applesauce, as the muffin cups were pretty oily.

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beptapoop

Cooking Level: Beginning

Home Town: Setauket, New York, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 10, 2005

I have made this cake several times as a layer cake. It is the most wonderful one I have ever tasted! Very moist and flavorful. I'm sure it freezes well but I have never had the chance to try; it's gone so fast.

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MVSMKessner

Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

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Reviewed: Sep. 5, 2005

So moist and delicious - better as cupcakes, as it's always too moist coming out of the bundt pan, and falls apart.

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RF

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Reviewed: Aug. 26, 2005

This was very good but stuck in my bundt pan (perhaps I didn't grease and flour it enough) so I will bake it in my tube pan next time.

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Leigh Ann

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Aug. 18, 2005

Pretty good, but not the best I've had. I like the cake to be a bit fluffier. Perhaps if I had included the coconut, it would have been better. It did taste better the next day.

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NKIMLEE

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jul. 31, 2005

Excellent, thanks for sharing. People that don't even like carrot cake like this one. My husband said needed a little more carrot; but maybe because I used very fine grater/zester. Cake was gone in less than 2 days, so will definitely make again and again. So moist! thanks so much!

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Laura Lynn

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Reviewed: Jul. 3, 2005

Thank you - I made some carrot cup cakes using this recipe yesterday and took them to a garden party - they were very popular and everyone commented on how delicious they were. I couldn't find baby food carrots (the jars I found had carrot and potato) so I bought a tin of cooked carrots and blended them - and it seemed to work! I'm even going to use this recipe for my wedding cake it's so good.

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SUSANNAH3

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Reviewed: Jun. 27, 2005

This recipe is to die for!!! Everyone that ate it wanted the recipe. I added the cream cheese frosting and it made it much better

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TANYANA02

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Reviewed: Mar. 28, 2005

first carrot cake I ever made and got rave reviews!

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DAPBAP

Cooking Level: Expert

Home Town: Providence, Rhode Island, USA

Living In: Cranston, Rhode Island, USA

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Reviewed: Mar. 28, 2005

good--for Easter dinner, I brought this cake and everyone loved it! Best to bake the pecans prior to garnishing the top of cake---set oven for 350 and bake for about 10 minutes. Let cool and crumble for added attraction to carrot cake.

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Kati Foster

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Reviewed: Mar. 26, 2005

This cake is so moist and flavorful. I will serve it for Easter. I love that it goes in the bundt pan. Very simple to make.

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chez stacey

Home Town: Romeo, Michigan, USA

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Reviewed: Mar. 26, 2005

I scaled this recipe for 40 people and made a 2-tier birthday cake. Many many people made their opinions known to me. EVERYONE absolutely LOVED this cake, and I told them where to find the recipe!

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Avon Lady Lisa

Cooking Level: Expert

Living In: Hobart, Indiana, USA

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Reviewed: Mar. 18, 2005

A bakery could serve only these and still run out at the end of the day. Hands down the best carrot cake recipe I've ever had the pleasure of making or eating. Made it for a party of 50+ ladies and it was met with raves. I used sweetened fancy shred coconut with succes. It was fun to buy baby food again! Really great.

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SABREN

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Reviewed: Mar. 12, 2005

I am a junior in high school and I anually enter a cake for my youth stock show. Being the procrastinater that I am, I put off practicing until the week before the 4-H show. I had no clue what I was going to bake, so I quickly did a search on the internet, finding this and 2 other recipes. Picking this one, I won reserved champion and sold it for $475 (which is the maximum amount). I have to say it is one of the easist cakes I have ever made from scratch. It is definitly worth a try. Also I would suggest using a glaze instead of an icing, packing as many chopped carrots into the 1/2 cup as possible, and if you have a kitchen aid use it, it really makes a difference.

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LINZ06

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Reviewed: Feb. 25, 2005

I made this cake and topped with Awesome Carrot Cake with Cream Cheese Frosting, submitted by Tracy Kirk. It was fabulous! Everyone who tried it has asked for the revised recipe. Thanks Pat and Tracy!

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Jill M

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Reviewed: Feb. 7, 2005

I made this cake, the women all thought it was delicious. Some said they usually don't like carrot cake but like this one, took some home for their husbands. I used a 9x13" pan.

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FRITTSLPN

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Reviewed: Jan. 19, 2005

Simply, WOW!!! I substituted Wallnuts for Pecans and threw in a few raisins. It is sooo good....must try this recipe

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SHERLEYK1979

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Reviewed: Dec. 15, 2004

I've made this about 5 or so times now. It is super easy to make and has always come out delicious! People have raved about it each time I make it. They are always surprised and amused when I tell them I used baby food carrots! A wonderful recipie!

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NAPOLIMOM

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Coronado, California, USA

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Reviewed: Dec. 14, 2004

Rave reviews, demands for the recipe, etc. This was the very first carrot cake recipe I've ever attempted, and the results couldn't have been better. Moist, not too sweet (the frosting balances out nicely) - TRY THIS!!

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