Reviewed: May 13, 2009

I am a carrot cake connoisseur. I love, love, LOVE carrot cake and order it our whenever it is offered on the menu. I have tried many recipes in my quest to find the perfect carrot cake. Five stars is not enough. After trying this recipe I feel like I have reached the Emerald City!! I didn't change anything from the original recipe as-written. Sam is now a God in my eyes! Thank you, Brian! This is awesome!!

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java4me

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Reviewed: May 11, 2009

This was a very good cake. I'm not a big fan of carrot cake, but this was cheap and seemed simple to make for Easter. I think that adding store bought shredded carrots would have saved a ton of time.

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mellycrens

Cooking Level: Expert

Home Town: Oak Grove, Missouri, USA

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Reviewed: May 10, 2009

If I could give it 10 stars I would!!!

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Jul

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Reviewed: May 8, 2009

I made this for Easter, it was the best carrot cake I've ever had!!Next time I might omit the raisins(family is'nt that big on raisins).Other than that the fam is already begging me to make it again.Thanks!!! <3

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53Trina89

Cooking Level: Expert

Living In: Milford, Massachusetts, USA

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Reviewed: May 7, 2009

So moist and lovely! I baked it in one 8 inch round pan, and six mini-bundts for 30 minutes at 340. The pineapple is a particularly lovely flavor addition. I'll probably add some fresh nutmeg next time. Served with cream cheese frosting and sprinkled with toasted coconut and walnuts.

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Countess

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Oakland, California, USA

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Reviewed: May 7, 2009

Great recipe! Substituted apple sauce for veg oil, 1/4c. veg oil and 1/2 cup apple sauce and the cake was still moist and wonderful. Also, didn't add raisins or nuts since I am not a fan and it still tasted delicious. I've never had coconut in carrot cake before but it works!

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jenigyrl

Cooking Level: Intermediate

Home Town: Gaithersburg, Maryland, USA

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Reviewed: May 5, 2009

This was very good, my nieces boyfriend said it was the best he ever had! We loved it just the way it was, didn't touch a thing.

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Lisa

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

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Reviewed: May 5, 2009

Made this cake and it is now my family's favorite! And it looks so pretty too. Thanks for sharing the recipe.

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Honey Buns

Cooking Level: Beginning

Living In: Abington, Pennsylvania, USA

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Reviewed: May 5, 2009

This is the only Carrot Cake recipe I use now. It is so moist and delicious! Carrot Cake is a favorite at our house and this is it!

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Shelly

Cooking Level: Intermediate

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Reviewed: May 4, 2009

did not make any changes! was absolutely amazing! Using as one of my four different cakes for my wedding!

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Rhedonda

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Reviewed: Apr. 28, 2009

FanTabuLous. Never made carrot cake before, and this was a snap. Plus, it was delish. The girls at work really went for it, not a piece was left to bring home :( I think the buttermilk really made it moist. Used half white, half wheat, like one of the reviewers suggested, and sub'd the oil for applesauce. I also used Apple pie spice in place of the cinnamon for that extra "Me" touch. Thanks so much Sam :) Dis cake is da bomb, even when I used storebought cream cheese icing for a topping :)

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Regina

Cooking Level: Intermediate

Home Town: Reidsville, North Carolina, USA

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Reviewed: Apr. 26, 2009

This is absolutely the best carrot cake i've ever had! I made it first for my moms b-day party and had about 10 people ask for the recipe! Since then whenever there's a family gathering i'm asked to bring some of "that amazing carrot cake"

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megan

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Reviewed: Apr. 23, 2009

Fantastic! Looooved it! There is nothing like being able to whip out a first rate cake on the first try when I've never cooked one before. Thanks for sharing.

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Willie Goodeats

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Reviewed: Apr. 22, 2009

Perfect!!!!! Wonderful texture! You don't have to change anything...use the recipe just as it is!

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Christina

Cooking Level: Intermediate

Living In: Winter Haven, Florida, USA

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Reviewed: Apr. 20, 2009

Absolutely wonderful! I did not change much of the recipe. I omitted the nuts (personal preference) and added another cup of carrots. Moist, delicious and a lot of flavor. This recipe was a hit with my inlaws! Thanks so much for sharing!

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charlillie

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Reviewed: Apr. 19, 2009

This was by far the best carrot cake I have ever made. It was moist and delicious and the texture was perfect. Everyone reved about it. I will definitely be making it again.

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Basilesmom

Cooking Level: Intermediate

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Reviewed: Apr. 19, 2009

This recipe is great, and it's one of a few carrot cake recipes with only three eggs instead of four. I managed to change a few things just for personal preference without ruining it. I just wanted regular carrot cake so I left out the coconut, juice, nuts, and raisins. Also I added a teaspoon of nutmeg, and used regular milk. Turned out tasting delicious anyway, and I'll certainly make it again! Thanks :)

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Chri

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 18, 2009

This is an amazing recipe! Everyone who has tried it has loved it- even if they weren't a big cake fan :-D I usually replace the walnuts with almonds and always top it off with cream cheese frosting. Yum yum yum!

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Angie

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Reviewed: Apr. 18, 2009

This is by far the BEST carrot cake recipe on this site.It is excellent with the Whipped cream cheese frosting.No alterations are needed for this recipe...

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Janet Shum

Cooking Level: Expert

Home Town: Corbett, Oregon, USA

Living In: Salem, Oregon, USA

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Reviewed: Apr. 17, 2009

Oh, good grief this a wonderful recipe! And it's even better the next day! I'll never make a carrot cake any other way! Thanks so much for sharing! (PS I've made with and without the coconut {3C carrots if you omit coconut} and it's great either way.)

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Marie

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Sam's Famous Carrot Cake

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