Reviewed: May 14, 2013

Easy to make and taste so good. I did it as a birthday present to my hubby. He liked it a lot!

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shoppeReNce40

Home Town: Pasay City, National Capital Region, Philippines

Living In: Ottawa, Ontario, Canada

Reviewed: May 14, 2013

I have made this several times and have gotten compliments every time! Thank you for sharing!

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l8rdudette

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Lethbridge, Alberta, Canada

Reviewed: May 14, 2013

I made this for my boyfriend's birthday because he is a huge carrot cake fan. I've actually never made a carrot cake before, but this recipe really had everything and I loved the story behind it so I knew it would be special. The only changes I made were to add more cinnamon and a little nutmeg since my boyfriend is a huge cinnamon fan. Since I wanted it to be more like a birthday cake, I baked it in two 8" cake pans instead. There is a lot of batter and part of me knew when I was filling the pans I had filled them a little too much... rookie error. Since the cake is so dense, I found my cakes cooked a little bit unevenly. The outsides were getting crisp but the middle was still gooey. This was my mistake for departing from the original recommendations. If you do bake in cake tins, be sure not to fill them too high. Luckily, this recipe is very forgiving. Although the middle was a little more moist than I would have liked, after spending some time in the fridge overnight it firmed up nicely and now I don't notice a problem. The flavours developed even better overnight too! It is really a fantastic recipe and thank you to the poster for sharing such a family gem. Sam's legacy really lives on by making so many people happy with this wonderful cake.

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libbylou972

Cooking Level: Intermediate

Reviewed: May 13, 2013

I followed a few of the other reviewers and upped the sugar to 2 cups and added a tsp of nutmeg and ginger .... I omitted the coconut and added a bit more walnuts and pineapple .... So moist and Rich ... I got rave reviews from even the picky eaters !! I will making again for the holidays

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Dewymoon

Reviewed: May 12, 2013

Excellent Carrot Cake! I did not add coconut. I used 1 cup regular flour and 1 cup whole wheat. I used the leftover crushed pineapple and made a nice jam like glaze that I added on top of each piece as served. Rave reviews from everyone. My mother-in-law said it was the best carrot cake she ever tasted. I found it to be moist, but not greasy. In fact, I am craving another piece right now! I will make this again for sure.

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katbellamy

Reviewed: May 11, 2013

This is my favorite carrot cake recipe and I am asked to make it often. I use butter cream frosting instead of cream cheese and it makes a nice variation. Also, when I do not have coconut or raisins, I just omit them and it still turns out wonderful. Also, I use cranberries instead of raisins.

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dianle

Reviewed: May 10, 2013

I made this recipe exactly as is for one single-layer 9x13 cake and also made one without walnuts for another single-layer 9x13 cake. This recipe is a welcome variation on traditional "carrot-only" carrot cake. The addition of pineapple, coconut flakes and raisins makes this carrot cake burst with flavor and gives it a rich sweet, but light flavor. The texture was dense and moist, not light and somewhat dry, like some "carrot-only" carrot cakes. It has 1/2 the rising agent as the Carrot Cake III Recipe, so it is not as airy and fluffy. It is more like a quick bread rather than a traditional cake.

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Lydia Romanin

Cooking Level: Intermediate

Living In: Amherst, Ohio, USA

Reviewed: May 10, 2013

This cake is amazing! Wonderful flavour! Everyone at work just loved it and kept asking for more! I just omitted the raisins.

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Guera7

Reviewed: May 9, 2013

I made this carrot cake for my four year old daughter, who loves carrot cake! The cake is great-- it tastes different yet better than store bought carrot cakes I have had. I made cupcakes instead of a whole cake and cooked them at the the same temp, just for half the time. They came out perfect. I also didn't have any buttermilk so I used vanilla yogurt with a splash of milk instead, which has a tangy flavor like buttermilk does.

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