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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Reviewed: Apr. 17, 2009

This was wonderful! I made it for Easter because carrot cake is my friend's favorite. She really loved it! I didn't even put icing on it because it contained everything but the kitchen sink, and was sweet enough without. I will definitely keep this in with my recipes!

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B. Barnett

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2009

This was the best and easiest carrot cake I've tried. I used 1cup white sugar and 1/2 cup brown sugar-didn't have enough rasins so added dried cranberries. Oh and I make them as cupcakes! Thanks

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Bettina

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Los Angeles, California, USA

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Reviewed: Apr. 15, 2009

This really was the best carrot cake I ever had. It was moist and delicious. I make this for Easter and will continue to us this recipe for all ocassions. I added 1/4 teaspoon of cloves and a bit of nutmeg, other then that I followed the recipe exactly. Everyone love it. Thanks Sam.

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Jo-Ann

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Reviewed: Apr. 14, 2009

I've used this website for a couple of years and this recipe is finally what prompted me to write a review...an awesome cake as is,but one can play around a little for personal preference and it still turns out great! I leave out the raisins and add a little more coconut. I also roast the pecans or walnuts first, makes them nice and crunchy. Of course cream cheese icing is a must, and the tastes even better the next day (if there's any left...) thanks Sam!

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Wicksy

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

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Reviewed: Apr. 13, 2009

Delicious!

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Faith7Fairfield

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Reviewed: Apr. 13, 2009

I am usually a very good baker, but I must have done something incorrectly to end up with my final result after this recipe had so many raving reviews. My cake was very soggy and not very carrot-cake like. Thank you anyway!

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riz

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Reviewed: Apr. 13, 2009

Perfection! The only changes I made were to add 1/8 t. nutmeg and some lemon zest. I frosted with Cream Cheese Icing II to which I also added some lemon zest and a few drops of lemon juice. This was the best carrot cake we have ever eaten!

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READALOUD

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Reviewed: Apr. 13, 2009

Bland, wet, tasteless. I'm sticking with my old recipe.

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Cdn.Izzy

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Reviewed: Apr. 13, 2009

I followed the recipe exactly and it came out really well. Everyone loved it!

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Hanna Banana

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Reviewed: Apr. 13, 2009

*** WOW**** 5 stars, PLUS. Absolutely beautiful & delicious. I made this for Easter, it was perfect. My husband just had another piece for breakfast.... I made a 2 layer cake with 9" pans, butter cream frosting & chopped walnuts on the sides,. I cant say enough great things about this recipe. Thanks SAM.

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CHRISTINE56

Cooking Level: Expert

Living In: Lynnfield, Massachusetts, USA

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Reviewed: Apr. 13, 2009

WOW! I made this to bring to my mom's for Easter and it was a hit. This is the absolute best carrot cake I ever made. It was so moist and delicious. Will definately be making again and again. I made it in two round cake pans and topped it with cream cheese icing. yummm...can't wait til lunch!

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mclark

Cooking Level: Intermediate

Home Town: Boothwyn, Pennsylvania, USA

Living In: Prospect Park, Pennsylvania, USA

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Reviewed: Apr. 13, 2009

Delicious! I didn't have any coconut so had to make it w/out, but still came out so good! Cream cheese frosting is a must, of course.

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PEACEANDJOY

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Reviewed: Apr. 12, 2009

I made this in a bundt pan and cooked it a little longer that an hour when I should have just kept it to cook for only an hour. I stuck to the recipes vital ingredients but did make a few changes on some other things. I added an extra 1/2 cup of carrots, omitted the coconut, and used chopped pecans because that was what I had. I thought it turned out really yummy and fairly moist! I think it would have been better if I had stuck to the recipes cook time=more moist! I topped it with the creamy cream cheese frosting that is also on this site! I will probably make this again!

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AmberJohnson

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Reviewed: Apr. 12, 2009

I made it for Easter dinner and the whole family was asking me for the recipe! I made it without the raisins but it was still delicious. I made it a 2 layer cake with cream cheese frosting...absolutely amazing!

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Jessica

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Sam's Famous Carrot Cake

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