Reviewed: Sep. 30, 2004

This bundt cake was very easy to make and it was very moist. I loved the cinnamon flavor.

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MASAKO

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

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Reviewed: Sep. 20, 2004

My mother use to make something similar when I was a child. I made this recipe for my family without the cocunut and without the grated carrots so that the kids would eat it and it is absolutely wonderful. The kids loved it! I iced it with a cream cheese and powdered sugar frosting. Excellent!

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MCABANILLAS

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Reviewed: Jun. 4, 2004

this was my first time making a carrot cake from scratch and I couldn't be more pleased! it goes perfectly with the "whipped cream cream cheese frosting" recipe also on this site. my boyfriend loves it and requests it all the time.

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KATHARINEBRIDGET

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Reviewed: May 26, 2004

I made this over the weekend and it was delicious. I used 3/4 cup of oil and 3/4 cup of apple sauce. I frosted it with a cream cheese icing that another review had suggested. Everyone loved it and have already asked that I make it again.

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MAMAFOX1

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Reviewed: Apr. 19, 2004

Everybody that tried it liked it.

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SUCUFREDA

Home Town: Lima, Lima, Peru

Living In: Maputo, Maputo, Mozambique

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Reviewed: Apr. 12, 2004

How this won an award...I will never know!!!! Run from this recipe!!!!

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PEASIOUX

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Reviewed: Apr. 7, 2004

I made this for a birthday cake and it was fabulous! Everyone absolutely LOVED it! For the frosting I used the following: 8 oz soft cream cheese, 1/2 cup soft butter, 1/4 cup half-&-half, 1 tsp vanilla, 5 or 6 cups powdered sugar, 1 cup chopped pecans, and 1/2 cup shredded coconut. I mixed the cream cheese & butter together, then added the vanilla, milk, powdered sugar & mixed again. Finally, I added the pecans & coconut. I put the cooled cake in the fridge to get it really cold & then frosted right before serving. What a beautiful cake! And so tasty! Served with vanilla ice cream. A home-run!

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MONARCH38

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Apr. 7, 2004

Absolutely amazing. I had to make it 3 times in just two weeks, and the requests are still coming in!

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CHERYLMCT

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Reviewed: Jan. 27, 2004

This really is a prize winning carrot cake. I entered a local fair with it and won a blue ribbon.

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JOANNEMARIE1960

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Reviewed: Jan. 16, 2004

I was not very impressed by this recipe..it was not awful..but I've definitely had better. I also didn't quite enjoy the taste that the carrot baby food brought to the cake. IT WAS BITTER.

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ROMA

Cooking Level: Intermediate

Home Town: Great Mountain, Tortola, British Virgin Islands

Living In: Pearland, Texas, USA

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Reviewed: Dec. 29, 2003

Pat, from one Pat to another....This cake was off the chain! :-) Thank you and I will be adding this one to my list of favorite recipes!

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Pat

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Reviewed: Dec. 27, 2003

Excellent flavor, and very moist!

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JENHINES

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Reviewed: Jun. 15, 2003

I really liked this recipe. It was moist and light. I was afraid to add that much oil so I cut it back to 1C. I also put it in a 9X13 because I didn't want to wait that long for a 10" tube pan to bake. It came out quite tall, I could have used my jelly roll pan and made a thin cake too. If you want it a little fruitier you could add pineapple. But I was making this for my old man for Fathers Day. I also liked the coconut, I have never seen that in a carrot cake. I would make this if I didn't feel like getting the processor out because I have to admit the baby food costed me $1.30 alone lol! A+ all the way.

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ROBY

Cooking Level: Expert

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Reviewed: May 19, 2003

I am not much of a cake baker, so when I was asked to prepare a carrot cake recipe for a co-worker's birthday I was nervous. This recipe was so easy to make and everyone loved it. Phew! Thanks Allrecipes :)

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Esmee

Cooking Level: Intermediate

Home Town: Groton, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 20, 2003

My family and coworkers enjoyed this cake immensely! easy to prepare and fun to eat! great choice for a great carrot cake!

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PAM COMPOS

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Reviewed: Dec. 12, 2001

This carrot cake seems to be the best one I have found so far but I'm still not happy with it. If you can taste the oil, then there's too much of it. I prefer lighter, cleaner cake. I guess most people prefer moist cake that slides down your throat like...well...whatever. The flavor is a nice one. Will make again with less oil.

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MONKEYBRAIN

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Reviewed: Dec. 5, 2001

I was to make a Carrot Cake for our annual girls Christmas get-together, however the cake could NOT contain and pineapple, and so my search began. This recipe was delicious and incredibly easy! The best part is you don't have to grate cups and cups of carrots - you've got to love that. In case your wondering, there wasn't a slice left. Even the picky non-pineapple eater was impressed!

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ang3morra

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Reviewed: Sep. 14, 2001

This really was the best carrot cake ever!! Instead of pecans I used chopped walnuts and it was great! I would never use any other recipe but this one again.

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LEEANNELEEANNE

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Reviewed: Jan. 28, 2001

This is the best carrot cake ever. Very moist.

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PAT OSBORNE

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Pat's Award Winning Carrot Cake

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