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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Reviewed: Feb. 14, 2009

This cake is absolutely wonderful. I have made it by the exact recipe and then for Valentine's Day I made it into cupcakes and used the Sugar-Free Frosting recipe from this site since my husband is Diabetic. He loved them!

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Julie

Cooking Level: Intermediate

Home Town: Ocean Springs, Mississippi, USA

Living In: Hattiesburg, Mississippi, USA

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Reviewed: Feb. 14, 2009

Very Good!!

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Dana

Cooking Level: Intermediate

Living In: St. John's, Newfoundland, Canada

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Reviewed: Feb. 9, 2009

Made exactly as the recipe and it was awsome. There is no need to change anything to this recipe. Will definitely make again. A++ recipe! Thanks for sharing.

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julie955

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Reviewed: Feb. 2, 2009

Pretty good-- although a bit lighter than I'm used to, this recipe isn't as dense as other carrot cakes I've eaten which is a nice change.

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ksm4482

Cooking Level: Beginning

Home Town: Los Angeles, California, USA

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Reviewed: Jan. 22, 2009

Very Good! Moist! Light! I love the pineapple, carrot,coconut and walnut assembly. I chose not to put the raisins in because I'm not a raisin lover and it was still delicious. I did add 1/2 tsp ApplePie Spice. This recipe is very light, and not as thick as the carrot pound cakes I have made in the past. I will definitely make this again.

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me4

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Reviewed: Jan. 20, 2009

Thanks AGAIN to all of you who have tried and loved my Grandfather's Cake! Thanks for all of the great ratings. I hope you all enjoy this cake and make it part of your traditions as we have. Brian PS I do like Paula D's Icing from her Red Velvet Cake Recipe - It goes GREAT with this cake!

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Brian D'Amico

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Reviewed: Jan. 19, 2009

I finally got around to making this recipe. It is outstanding. I used two 9 inch round cake pans and reduced the time by 15 mins. I also omitted the raisins, only because I didn't have any on hand. Next time would include raisins, I noticed the difference.

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HANEEFAH

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Reviewed: Jan. 18, 2009

I made this using 3(9in) pans. Iced only the tops of the layers with cream cheese icing. Left out the raisins, since we don't care for them. Was the best carrot cake ever.

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maryann

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Reviewed: Jan. 16, 2009

Very good. Not too much of the coconut or pineapple flavor comes through - just moist and dense in texture. Used whipped cream cheese frosting from this site, which was super.

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SJRJA

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Reviewed: Jan. 8, 2009

This cake is fabulous moist with rich ingredients inside. Its my first time to bake this cake and the response i received is not bad! As for the cinnamon, I'll try to reduce it half of 1/8tspoon. Tks for he recipe

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jc

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Reviewed: Jan. 4, 2009

My husband doesn't even like carrot cake and absolutely loved this! The only change I made was leaving out the coconut.

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jeanine

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Reviewed: Jan. 3, 2009

Oh, so good! This is the one I have been looking for. The only substitution I made was milk+ 1 tsp lemon juice for the buttermilk since I didnt have any. Topped with cream cheese icing; 2 blocks cream cheese, 1 stick butter, 1 tsp vanilla and 2 lbs powdered sugar.

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Trista

Home Town: Grand Rapids, Minnesota, USA

Living In: Greenville, Wisconsin, USA

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Reviewed: Jan. 2, 2009

Sam's the man! This is an exceptionally good carrot cake and deserves every one of its five stars! I prepared it per the recipe and iced the cake with Rebecca Rather's wonderful Mascarpone Cream Cheese Icing from her Pastry Queen Christmas cookbook.

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Anne D

Cooking Level: Expert

Home Town: Austin, Texas, USA

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Reviewed: Dec. 30, 2008

My family and friends loved it! But I'm very picky about my carrot cake. I think I will stick with Martha and my Mom on this one.

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Jess015

Cooking Level: Expert

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Reviewed: Dec. 26, 2008

I made this for one of my Christmas desserts and it was given some seriously good reviews. I was thrilled with it and will definitely be making it for special occassions in the future. One thing, unless you really dig the flavor and (more importantly) the texture of coconut, I would cut the coconut down by almost half. Also, I cut down the raisins a bit and was happy with the amount. Even as the recipes specifies though, I would give this 5 stars, absolutely delic! I used creem cheese frosting II: http://allrecipes.com/Recipe/Cream-Cheese-Frosting-II-2/Detail.aspx

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Elizabeth Hansson

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Dec. 23, 2008

I'm with the one's that say this is the BEST carrot cake in the world! I make it just like this (I do toast my coconut and nuts first) and it is fabulous. Everybody else says its the best they've ever had also. I think buttermilk and the ingredients at the end are crucial. Thank you!

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pcagle

Cooking Level: Intermediate

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Reviewed: Dec. 20, 2008

OMG! This cake was so good! It was very moist and delicious. Although it did have a lot of ingredients, it was worth it. I've never had such a good carrot cake.

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