Reviewed: Aug. 28, 2009

Oh yeah, it's good, 'nuff said.

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BABYDANE

Cooking Level: Intermediate

Home Town: Temecula, California, USA

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Reviewed: Aug. 23, 2009

I made 28 cupcakes and two mini bundt cakes with this recipe. They turned out very moist. I left out the nuts and coconut (due to family allergies) and frosted everything with Cream Cheese Frosting II (from this website).

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Aug. 21, 2009

This was a good cake. I was pleased it was so moist with the oil amount. This would make a good wedding cake since it is firm. My cake did not leave the edge when cooked I used standard toothpick meathod to test.

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C_Lynn

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Reviewed: Aug. 19, 2009

This was by far the BEST carrot cake I've ever had. I did bake it in 2 round cake pans as per the picture, and I frosted it with cream cheese frosting. Simply amazing!

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Mrs. Moore

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Reviewed: Aug. 16, 2009

This was great! Made a caramel frosting for the middle layer than frosted both layers with cream cheese frosting. Everybody LOVED it! Thanks

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Sarah Lee

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Aug. 15, 2009

My hubby loves carrot cake and this is his favorite recipe I've made.

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OUgirl

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Reviewed: Aug. 15, 2009

Perfect as is!

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RobertaB

Cooking Level: Expert

Living In: San Bruno, California, USA

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Reviewed: Aug. 14, 2009

My nine year old requested a carrot cake for his birthday. Once I read the reviews, I knew I had to try this recipe. Glad I did! This is a wonderfully moist cake. I omitted the raisins and also cut down on the nuts because I ran out. I used two nine inch pans. Unfortunately, I set the timer for 45 minutes and didn't check the cake, so my edges were a little darker than I wanted. However, it did not affect the moist texture. This recipe is definitely a winner! I will be proud to share this cake with family and friends in the future.

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jmhmom

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Reviewed: Aug. 10, 2009

This was my first carrot cake and I seemed to have picked the perfect recipe. Thank you so much for sharing this great gem. Carrot cake struck me when I planted carrots in my garden earlier this year. I had just harvested my first bushel of carrots and didn't know what to do with them until I came here to All Recipes. Garden fresh carrots, how else would you use them?? DUH! Thanks for making my first a great success! (i.e. I substituted craisins for the raisins because I like them better. The recipe worked out wonderfully.)

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BettyLuvs2Cook

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Reviewed: Aug. 8, 2009

i am constantly asked to make this cake.. turns out great every time!

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melissa

Cooking Level: Intermediate

Home Town: Harmony, Pennsylvania, USA

Living In: Pine Grove, Pennsylvania, USA

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Reviewed: Aug. 6, 2009

I made this cake for an old-fashioned cake walk last weekend. Luckily the winner cut it up and shared it -- it was delicious!!! Like other reviewers, I used AllRecipe's Cream Cheese Frosting II. I did a two-layer cake, and cut the baking time down by 15 minutes. Since it had to sit for quite awhile at the event, I decided to cover the whole thing in chopped up pecans and walnuts I had leftover from other dishes. This is going to become "my" famous cake. Thanks for this recipe!

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Rachael B

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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Reviewed: Aug. 2, 2009

This was such a moist, chunky, and delicious cake. It even thrilled the carrot cake connoisseur in our house. Definitely a keeper!

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Chelsey

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Reviewed: Jul. 28, 2009

This is the best carrot cake recipe! I made cupcakes for a party and got rave reviews!! I did not change and will not change a thing about this recipe. Thank you Brian D'Amico for sharing your grandfather Sam's recipe.

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Sarah Cunningham

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Reviewed: Jul. 27, 2009

Followed the recipe as written except added a few gratings of nutmeg.The entire family loved it. Made cream cheese frosting, of course. Thanks for this recipe.

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Valorie

Cooking Level: Expert

Home Town: Goldendale, Washington, USA

Living In: The Dalles, Oregon, USA

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Reviewed: Jul. 26, 2009

Made this for my father-in-law's birthday party - tons of family and EVERYONE was raving. The cream cheese icing II from this site works perfectly on top (but don't add all the sugar.. try it with half to see if you like it just like that).

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Amanda B.

Cooking Level: Beginning

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Reviewed: Jul. 25, 2009

I made this for my husband, he loved it :)

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umzaibi

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Reviewed: Jul. 22, 2009

Exceptional! Made exactly as written. Brought it to the office & the most finicky eater said it was delicious...better than his wife's. I used the Whipped Cream Cheese Frosting from this site for a lighter touch.

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Leslie

Cooking Level: Expert

Home Town: Arkansas City, Kansas, USA

Living In: Pea Ridge, Arkansas, USA

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Reviewed: Jul. 18, 2009

Perfect carrot cake...so good and incredibly moist. Flavor is spot on. First time making carrot cake from scratch, had no troubles whatsoever. I highly recommend this recipe, you won't be disappointed!

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Hayleyzcomet

Cooking Level: Beginning

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Reviewed: Jul. 11, 2009

This was awesome!!!!!! I made this recipe with an egg substitute, soymilk, and deleted the walnuts because of food allergies and it turned out excellent. My friends could not even tell that I had omitted that stuff. I used a cream cheese icing from the store without dairy in it. I sprinkled coconut on top. My cake was a little short. If I make this again, I will probably try to use two 8 inch round pans or a little different egg substitute to get just a little more height. I make this review for those with food allergies in their families to encourage them to try some recipes for loved ones. It is more difficult, but it is not impossible. The cake has excellent flavor and baked beautifully with the instructions as provided. Thanks for sharing your family recipe!!!

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cookhealthy

Cooking Level: Expert

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Reviewed: Jul. 8, 2009

This is wonderful! Beyond wonderful! I am VERY picky on my carrot cake and haven't found a recipe that I truely loved. This one is it! No more searching for me. I followed it to a T. Thank you so much for sharing!

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