Reviewed: Nov. 8, 2009

I'm not a carrot cake lover but everytime I make this people go crazy for it! I have a few changes......I toast the coconut and walnuts first. Add the zest of 1 lemon ( have tried orange zest but get a bigger reaction to lemon ). 1/4 tsp. of nutmeg and I split the sugar..... 1 cup brown and 1/2 cup white. I like making mini cupcakes, this recipe makes alot perfect for potluck or meeting. Mini cupcake bake for 13 to 14 minutes.

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CookieDiva

Cooking Level: Intermediate

Living In: Delta, British Columbia, Canada

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Reviewed: Nov. 6, 2009

I have made this cake several times, and it is wonderful! The only changes I made was to add about 1/8 tsp of nutmeg, and I left out the coconut and raisins for preference reasons. This time I made cupcakes. I topped them with cinnamon cream cheese frosting, and they were an absoloute hit at work. Carrot cake is my favorite dessert of all time, and this is by far the best recipe I have ever tried.

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sleepysalamander

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Nov. 6, 2009

I had never made a layer cake from scratch before. Though I am a good cook, I just haven't baked much. I made this for my new boyfriend's birthdday because he told me carrot cake is his favorite. WOW! You sure made me look good. I'll be passing this recipe on and making another one myself during the holidays. Thanks, Amanda

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Mandy C

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Reviewed: Nov. 4, 2009

I searched far and wide for a carrot cake recipe to make for my Dad’s 70th birthday party. It’s a bit labor-intensive, but what scratch-cake isn’t? I omitted the raisins and increased the nuts a little bit (personal preference), otherwise I followed the recipe as written. I made two 9-inch round cakes, removed them from the pan to cool, then covered them in plastic and refrigerated overnight. The next day I sliced them both in half for four layers. I made a cream cheese frosting I invented years ago. The guests said it was a good combination—not too sweet. It was a huge hit. Dad cut everyone a piece and put the rest of the cake on his own plate. I’d say that was a ringing endorsement!

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Kelli

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2009

YUMMY! This the best carrot cake. I made this for my Mom's birthday (back in Sept) and it was moist and delicious. She loved it also, but suggested leaving the raisins out and adding more nuts, but that is totally a preference for her. This cake is great as is! LOVED it!

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Nicole

Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Nov. 3, 2009

I thought to it good.

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chimmy

Cooking Level: Intermediate

Living In: South Bend, Indiana, USA

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Reviewed: Oct. 28, 2009

Except for omitting the raisins and coconut (just preference), I followed the recipe exactly and got rave reviews. My brother in law actually didn't believe I made it : ) Iced it with 16 oz cream cheese, 1/2 c butter, 3 c icing sugar and 1 tsp vanilla. Fantastic.

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basia

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Reviewed: Oct. 26, 2009

THIS IS THE FIRST CARROT CAKE IVE MADE, NO NEED TO FIND ANOTHER RECIPE,THIS IS A GREAT ONE.THANKS FOR SHARING IT.

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TATTOOED666

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Reviewed: Oct. 23, 2009

I made this for my moms birthday and everyone LOVED it!! wont even try another recipie

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84745

Cooking Level: Intermediate

Home Town: Hurricane, Utah, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 20, 2009

I made this for my husbands birthday. I have to say the best carrot cake I ever had! WOW! I used the cream cheese frosting II but added lemon zest to it! WOW amazing. My husband said the lemon made it.

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JessicaB

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Reviewed: Oct. 17, 2009

This cake has great flavor! I however found it to be a bit on the heavy side. I made it and baked it as written. After reading all the reviews, I was a bit disappointed.

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itsdahling2u

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Reviewed: Oct. 12, 2009

My fiancé requested I make him a carrot cake for Thanksgiving and this was the most interesting recipe I came across on AR. We both loved it, however he wasn't a fan of the pineapple tidbits in the cake. Instead of chopped walnuts I used some coarsely ground almonds. Also added an extra cup of shredded carrot, while also reducing the other add-ins by half. A generous pinch of nutmeg and allspice were both added for that "autumn" flavour. Frosted with "Cream Cheese Frosting II" from AR. Will definitely make again!

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The Purple Chef

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Oct. 11, 2009

it was very good, i just thought there were a little too many ingredients for my liking

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catherine

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Reviewed: Oct. 10, 2009

One of the best carrot cakes I've ever eaten. The recipe is delicious!

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tcwith3

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Reviewed: Oct. 4, 2009

Its just O.K. I don't really love pineapple and coconut in my carrot cake, but thought I should branch out because of this recipes high rating. Not one of my guests loved it. I make it EXACTLY as called for. It was fine, just not excellent. I do prefer more carrot and spice though.

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Kellie

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Hershey, Pennsylvania, USA

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Reviewed: Oct. 2, 2009

An absolute winner and even better the next day.

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nessynz

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Reviewed: Sep. 29, 2009

This cake is AWESOME. Made it as is, and it quickly disappeared. Very moist, easier to make than I thought given the ingredients and absolutely the best carrot cake I've ever tasted. Thanks for sharing this fantastic family recipe!

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JG

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Sep. 22, 2009

First ever scratch cake! It was delicious and I was told I could sell them! Everyone tells me that I will be getting asked by to bake them one! Very easy to make. I'm living in North Carolina and most people make cakes from scratch down here & they know good!

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Darla

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Reviewed: Sep. 22, 2009

Brian, I hope you're not tired of rave reviews! As an experienced cook who can spot a recipe's potential at a glance, I just knew I had to try this cake. Depending on where you're from, a carrot cake with pineapple & coconut is considered traditional. For others, just raisins and nuts. I made it as written and was floored. Cake was extremely moist, flavor was well balanced and the sweetness was perfect. I promised my family I would make this often during the fall season and for every holiday from now on. I had to divide the last piece into 4 small slivers so my family wouldn't fight over it and even then they were measured with a critical eye and a hearty debate over which was bigger. My teenage sons actually hugged me over this cake - enough said. Something tells me this recipe brought smiles to the faces of Sam's family and friends at the mere mention of it. Great legacy!

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Terry Berry Apex

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Reviewed: Sep. 22, 2009

This cake is AWESOME! I made it for family and got rave reviews. I chose to omit the raisins and coconut. I added in 1/2 teaspoon of nutmeg. I topped it with the Cream Cheese Frosting II (submitted by JJ) recipe from this website. WONDERFUL! Thank you Brian for sharing this great recipe!

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