Reviewed: Dec. 15, 2008

This was a wonderfully moist recipe. I didn't add the coconut. This is my new favorite recipe!

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Rachel Hanks

Cooking Level: Intermediate

Home Town: West Bountiful, Utah, USA

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Reviewed: Dec. 14, 2008

This was great carrot cake, but there was just a bit too much oil in it for my taste - it weighed it down and left a slight filmy residue. Despite that, I still liked it better than any other carrot cake I've tried. I made it exactly as the recipe specified the first time. The second time around I only used carrots (2 and 1/4 cups, though I really wanted to try 3 cups). Leaving out the pineapple, coconut, and nuts didn't detract from the cake. In my opinion it just made it made for less texture and no pineapple taste. I preferred it with just carrots. Next time I'll use 3c carrots and half the cinnamon to suit husband's taste. Also, I want to see what happens if I cut back just a tad on the oil.

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ABCDEFG679

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Reviewed: Dec. 10, 2008

This is awesome. I couldn't wait to make icing for it and ate more than a sample out of the cake. This one will be mine. The only things I did different was added some orange juice (a couple oz) to my leftover pineapples to make 8 oz. Used 13 x 9 pan which required less cooking time. about 35 to 45 minutes. used up some small boxes of raisins probably not totaling 1 cup but close and I didn't have walnuts so I used pecans - only a handful (I have small hands). It was great. This will be the carrot cake recipe that I keep. For people who don't like coconut you can't even tell it's there it is such a great blend..yummmmmy..

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Jen

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2008

That Sam! That Sam! That Sam, I am... so happy with this cake. It was as delicious as promised. I did prefer currants over raisins (used both, but I ended up picking out the raisins when eating). I am also going to try giving the carrot/pineapple/coconut mixture a whirl in the in the processor to see if it provides a slightly smoother texture. I think I found the recipe to stick with. Thanks, Sam! =)

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joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Dec. 4, 2008

Very delicious. Highly recommend this recipe!

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Natalie

Cooking Level: Expert

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Reviewed: Dec. 3, 2008

Great recipe and I followed the recipe to the T. Baked this for a party and everyone LOVED it. Thank you!

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moonstoon

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Reviewed: Dec. 3, 2008

Made this for Thanksgiving as my father made a request for carrot cake, wonderful and moist.

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prell2k4

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Sterling, Virginia, USA

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Reviewed: Dec. 1, 2008

This was the first Carrot Cake I had ever made and I was striving to make it better than my mother in laws (who should have been a professional baker). This recipe had a lot of the same ingredients as her carrot cake and omg, did it turn out better than hers. The combination of everything is superb! I do not care much for raisins, but in this cake they were awesome! I don't think I'll try another carrot cake recipe again. The only change I made was I poured the batter into two round pans. I just like round cakes better. This one's a keeper!

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Ashley Clift

Cooking Level: Intermediate

Home Town: Lakeport, Florida, USA

Living In: Cleveland, Tennessee, USA

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Reviewed: Nov. 29, 2008

Wonderfull! I added cranberries and used fresh pineapple, blended. Used brown only 1c brown sugar and 1c whole wheat instead of 2 all purpose. I love Healthy!

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titadarling

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Reviewed: Nov. 28, 2008

My husband is a carrot cake expert. He loved this recipe. He said it was absolutely, hands down, the most moist perfect carrot cake he has ever had!!!

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Shannon K.

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Reviewed: Nov. 26, 2008

This cake is SO delicious! I've tried several carrot cakes on this site and this is the true winner. I left out the coconut and the raisins, but it was still out of this world. I made it into a 3-layer cake and they baked in a little over 30 minutes. This will be the only carrot cake recipe I use from now on. Thanks to Sam, and his grandson Brian for submitting this amazing recipe.

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Christi

Cooking Level: Intermediate

Living In: Kailua, Hawaii, USA

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Reviewed: Nov. 25, 2008

I don't even like carrot cake, but this was fantastic. I had several people tell me that it's the best they ever had. I am not a cake baker. Always afraid of the exact measurements concept, but I tried it, and it turned out great except I couldn't get it out of the pan. (I made it as a 2-layer cake) I ended up using a spatula and lots of nerves to finally get it free. I greased and floured the pans pretty liberally, so I don't know what the deal is with that. Maybe I cooked it too long. I don't know, but it was great. As other reviewers suggested, I used Cream Cheese Icing II from this site, and it covered up all the dents from getting it out of the pan. Really good together. I will make it again, probably soon, except I'll cut down on the pineapple. It's a very forgiving recipe.

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eastncgal

Cooking Level: Intermediate

Home Town: Hampton, Virginia, USA

Living In: Wake Forest, North Carolina, USA

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Reviewed: Nov. 25, 2008

This is my first time ever baking a carrot cake and my first time ever tasting a carrot cake! I was looking for a recipe to make for a cupcake wedding and all I can say is I'm not looking anymore. I read every single review and I have to agree with the one reviewer. How can you rate a recipe when you change or alter the recipe? I changed nothing other than I made it into cupcakes. I was very careful not to over bake, which in my oven it was 350 for 18 min. I can't wait for the Bride to be to taste test them and see what she says, since I've never tried carrot cake before. I'm very glad this was my first recipe and taste test, because I now think I have a new favorite cake. A great big thanks for Sharing your Family favorite. I know that it's hard to pass along a "Secret" recipe. Sorry I did change the recipe I followed the other reviews and did the cream cheese frosting. Which I must say piped onto the cupcake perfectly.

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TAMMYL193

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Reviewed: Nov. 24, 2008

This cake was awesome! I entered it into a baking contest and won first place. I will definitly make it again.

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LaToya

Cooking Level: Expert

Home Town: Mendocino, California, USA

Living In: Girdwood, Alaska, USA

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Reviewed: Nov. 22, 2008

Yummy!

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Aungie

Cooking Level: Intermediate

Home Town: Danville, Illinois, USA

Living In: Fullerton, California, USA

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Reviewed: Nov. 21, 2008

The best carrot cake I've ever made. ;D I loved the taste and texture of the cake. It was perfect.

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Kahori526

Cooking Level: Beginning

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Reviewed: Nov. 16, 2008

I agree with the other reviewers...this is an incredible cake. So moist and dense - just as a carrot cake should be. I even froze half of it and it was great when I thawed it. You won't be disappointed!

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KEARMSTR

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Living In: Ponte Vedra Beach, Florida, USA

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Reviewed: Nov. 16, 2008

I made this for my mom's 50th birthday party and it was a huge hit! I boiled the raisins, added 1/2 a teaspoon of ginger and omitted the coconut, just because my mom is allergic. I actually ended up baking it into three 8 inch square pans to make a layer cake. This recipe is both easy and delicious, I highly recommend it!

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Liv

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Reviewed: Nov. 12, 2008

This carrot cake was awesome! The best that I have ever made. Thank you for the recipe!

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Jenny

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Reviewed: Nov. 12, 2008

I made this cake last night for my daughters birthday. It was amazing! The first time we have eaten the whole cake! I am even making more today! Thank you so much

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WILEE1

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Sam's Famous Carrot Cake

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