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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 22, 2008
This recipes is going to be a staple in our house, even for my husband who doesn't like nuts in things. We decided to make it a little healthier and used Splenda in place of the sugar, and egg substitute in place of whole eggs. Next time we'll probably replace the oil with applesauce and do 1/2 whole wheat flour and 1/2 white flour. Then for frosting we followed the advice of another reviewer and creamed 2 pkgs of neufatel cheese with 1 stick of butter, 1 tsp of both almond and vanilla extract and then added almost a whole 2lb bag of powdered sugar. This was actually too sweet for our taste - I think 3/4 of a bag would be plenty. Next time we're going to experiment with Splenda in the frosting and maybe fat free cream cheese. We took this to a family gathering with the changes described and didn't tell anyone that we used splenda in the cake and they all raved! Excellent! Updated 7/21/08: We made it again yesterday but this time replaced all the oil with applesauce and used 1/2 whole wheat flour and 1/2 white flour and baked it in two cake pans for 45 minutes. Although it didn't seem to rise as much, and wasn't quite as moist, it still had a great flavor and was very satisfying. We received rave reviews once again!
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Reviewer:

Jenelle D
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Cooking Level: Intermediate
Home Town: Royal Oak, Michigan, USA
Living In: Clarkston, Michigan, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 22, 2008
this was a great recipe
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Reviewer:

heather
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 22, 2008
superbly moist and full of flavour my only carrot cake recipe now!!
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Reviewer:

Karen Martin
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Cooking Level: Expert
Home Town: Rexdale, Ontario, Canada
Living In: Marsaskala, Malta Island, Malta
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 17, 2008
Used 1/2 cup applesauce and 1/4 cup canola oil in place of 3/4 cups of oil. This is absolutely the best carrot cake ever - my kids love it! Thanks for sharing!
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Mrs. Baker
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Cooking Level: Expert
Home Town: Purcell, Oklahoma, USA
Living In: Corinth, Texas, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 16, 2008
Hands-down the BEST carrot cake I've ever tasted or made. I made it for my son's 4th birthday and it get requested by him and everyone else all the time. Great recipe. Thanks for sharing.
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mrsbont
Cooking Level: Expert
Home Town: Shipshewana, Indiana, USA
Living In: Goshen, Indiana, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 13, 2008
Wow, we just returned from 4th of July campout, and this cake was a hit. It was almost embarrassing the way the guys were carrying on about this carrot cake. They absolutely loved it. It was the most moist and flavorful carrot cake ever. I also frosted this cake with a fresh orange cream cheese frosting, I think that put it over the top
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Reviewer:

cathy l.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 4, 2008
I have made this on many occasions, and have learned to bring multiple copies of the recipe to each event. Everyone loves this recipe. I have tried many different icing recipes with this and by far have found the Cream Cheese Frosting II compliments this cake better than any other. Enjoy!!
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Reviewer:

Kate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jun. 19, 2008
Definately the best Carrot Cake recipe! It's extremely moist and stays fresh. I made no subs & followed exactly as called. THANKS!
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MRTimm
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Cooking Level: Expert
Home Town: Wilmington, Delaware, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jun. 17, 2008
I made this for Father's Day for my hubby who loves loves loves carrot cake. I have tried many recipes and I finally got the ultimate one! He loved it. For raisins, I put in dried cranberries. This is the most moist carrot cake ever.
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BOOKLOVER65
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Cooking Level: Expert
Home Town: Saginaw, Michigan, USA
Living In: Salina, Kansas, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jun. 17, 2008
I made this for my dad for Father's Day because carrot cake is his favorite cake of all and he said "this is the best carrot cake I've ever tasted". So I have to give it 5 stars. I had a 20 oz. can of pineapple and I accidentally poured the whole thing in but was able to scoop some out so it wasn't too overloaded with pineapple. I also omitted the coconut (personal preference). Still came out great. Will be making again.
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Reviewer:

southerngirl14
Cooking Level: Expert
Living In: Atlanta, Georgia, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jun. 16, 2008
Amazing! I didn't add the walnuts because I'm not a big fan of nuts in cake, but everything else was added. It was delicious! I topped it with the cream cheese II recipe that is on this site and it was perfect. Everyone was impressed!
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love to cook!
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Cooking Level: Intermediate
Home Town: Warren, Ohio, USA
Living In: Chicago, Illinois, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jun. 16, 2008
The cake was delicious, I added a lot of extra pineapple to it and left out the nuts and raisins and found it tasted wonderful even after tinkering with it. I paired it with a crème cheese frosting recipe found on here and the frosting hardened to a new form of cement—but that was to no fault of the cake. So I just ended up peeling the frosting off (yikes! scary thought, huh?) and having a battered (but yummy) cake for everyone.
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Ms. StaggerLee
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Cooking Level: Intermediate
Home Town: Jacksonville, Florida, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jun. 15, 2008
OMG!!!!!!!!!!!!!!!!! the best carrot cake ever loved it!
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Reviewer:

fortheoveoffood
Cooking Level: Expert
Living In: Nashua, New Hampshire, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jun. 12, 2008
Absolutely the best!
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Reviewer:

ZoeS
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Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jun. 11, 2008
Delicious, hearty, and moist cake. I didn't change anything at all. I'll probably never use another carrot cake recipe.
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Reviewer:

ihartony
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jun. 7, 2008
This is a great carrot cake!! I added a pinch of clove and nutmeg to round out the flavors and used 3 cups of carrots. I also used the cream cheese frosting II as most of the other reviewrs did. Thanks for the recipe....
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