Reviewed: Mar. 30, 2009

Now this is a carrot cake! Moist and easy to make. I recommend that you let it sit over night before you eat it because the flavors blend nicely. This is a company coming cake. Thanks to Sam for leaving this for us!

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Kate in Arizona

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Reviewed: Mar. 30, 2009

Maybe a bit too full of extras for my taste.

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Mar. 29, 2009

Absolutely Fantastic. I made two versions of this cake for my moms birthday (one to practice eat, hehe) and both came out great. I only made slight changes...I used 1 cup sugar, and 1/2 cup brown sugar instead of all white. On the second final cake, I decreased the walnuts and raisens to 3/4 c each, and this was much more to my liking. I used a cream cheese icing of 8 oz cream cheese, a carton of heavy whipping cream, about 1 1/2 c of powdered sugar, 2 tsp vanilla and a dask of salt. It was great! Perfect compliment to this cake as it is not terribly sweet (just like I like it). This is the very best carrot cake, it's the one you are craving!

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LiljaMoon

Cooking Level: Intermediate

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Reviewed: Mar. 22, 2009

Delicious! I changed a few minor things: less oil (about 1/2 cup) and a bit more buttermilk (1 cup). Half white caster sugar and half brown caster sugar, 2 1/2 cup of carrots instead of 2, some more baking soda, and 1/2 teaspoon of allspice and 1/4 teaspoon of crushed cloves. I had to bake it about 20 minutes longer than in the original recipe, but it turned out great! Nice and moist, but not tóo dense. Definitely something I will make more often. I can really recommend to use a food processor, otherwise it becomes very time consuming.

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Weasel

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Reviewed: Mar. 21, 2009

I made this carrot cake for a company fundraising bake sale and people were RAVING! I'm not a very experienced baker and this turned out perfectly : )

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caylenluvstocook

Cooking Level: Beginning

Living In: Vancouver, British Columbia, Canada

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Reviewed: Mar. 20, 2009

Honestly, the best carrot cake I've ever had. It tastes like the carrot cake "cupcakes" from Trader Joes. YUM! I made it as listed and I also made it by omitting raisins and coconut and adding 1 additional cup of carrots. Perfect! Best the next day. Thanks for such a great recipe!!!!

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Smileigh

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Reviewed: Mar. 15, 2009

love it, it works every time and everyone raves about it!

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Pyjama Chef

Cooking Level: Expert

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Reviewed: Mar. 12, 2009

I have made this recipe many times and have even made into cupcakes. It has been my sister's birthday cake almost every year since my mom found this recipe. Everyone always loves it and they say it is the best carrot cake they have ever had. I have never changed a thing with the ingredients.

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Sher W.

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Reviewed: Mar. 8, 2009

This was really delicious with Cream Cheese Frosting II from this site. I made a 9x13 cake as well as an 8" round. Both were done baking within 35 minutes so definitely DO NOT "set it and forget it". The only changes I made were omitting the coconut, used pecans instead of walnuts and I increased the carrots to almost 3 cups.

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PleasantValleyCabins

Cooking Level: Intermediate

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Reviewed: Mar. 7, 2009

this cake is excellent, i made the layer cake and cooked it for 45 min. "perfect", thank you for the awesome recipe!!!!

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AFGRANDMA

Cooking Level: Expert

Living In: Galesburg, Illinois, USA

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Reviewed: Mar. 7, 2009

I'm not a very good cook, I usually somehow ruin things, but I made this recipe for my boyfriend and he LOVED it!! Being that I'm a beginner at this cooking thing, I followed the directions exactly and it really did turn out wonderful! Thank you!

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CharMar86

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Reviewed: Mar. 4, 2009

Baked for my husband's b-day. He said it was the best he'd ever had. Is already bugging me to make another. Didn't make any changes. However, next time I do plan to use only half cup of raisins. No other changes. Thank you so much for sharing this recipe. The Best!!!

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KahneFan

Cooking Level: Intermediate

Living In: Aviano, Friuli-Venezia Giulia, Italy

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Reviewed: Mar. 3, 2009

Amazing cake..I am making this for my dear husband's 50th birthday..he loved the last one I made from this recipe.Moist,delicious cake..thanks for sharing!!

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born2cook

Cooking Level: Expert

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Reviewed: Mar. 2, 2009

This is an excellent cake! Thanks.

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attymom

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Reviewed: Mar. 1, 2009

Wow! Incredible! Only change I made was that I didn't have buttermilk so used a scant T. lemon juice and regular milk. Extremely moist and delicious! And this recipe is a little lower in fat than some of them which makes me even happier!

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COGRANDMA4

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Reviewed: Feb. 26, 2009

I have been searching for a GREAT carrot cake recipe, and well, I found it. It was so moist and flavorful. This is a keeper. From now on this will be my carrot cake recipe.

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kimberly

Cooking Level: Intermediate

Home Town: Largo, Florida, USA

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Reviewed: Feb. 19, 2009

I wasnt that impressed. I followed the directions exactly. It turned out ok. But I have had much better carrot cake than this one. Its not bad, it was good but not great. Its definately better the next day. With all carrot cakes, thats the case.

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TN Monkeymomma

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Carmel, Indiana, USA

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Reviewed: Feb. 18, 2009

I brought this cake with me for coffee with mom & grandma. They are still raving about it! It's not often you get to impress senior family members with a new recipe (they actually think I can bake!). Thank you sooo much for sharing.

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sharbella

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Feb. 15, 2009

After tasting this wonderful cake at my son's house, I baked this carrot cake for a Valentine's Day dinner for 4 couples. I decreased the sugar by using 1/3 cup sugar and 1/3 cup packed light brown sugar. I also omitted the raisins and used only 1/2 cup of the coconut as I wasn't sure if everyone would like the raisins and all of the coconut. The cake was baked in 2-9" round cake pans for 25 minutes. The cake was flavorful and very moist and was enjoyed by all with many compliments. I will be making this cake again!!

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BOBETTERN

Cooking Level: Expert

Home Town: Gahanna, Ohio, USA

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Reviewed: Feb. 15, 2009

Absolutely yummy cake. I added 1/2 tsp of nutmeg and did not have any raisins. The cake was moist and delicious. This is the best carrot cake my family has ever had. God bless you, Sam.

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Granny

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Eugene, Oregon, USA

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Sam's Famous Carrot Cake

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