Reviewed: May 28, 2012

Didnt use peacans. But still was amazing. My first carrot cake from scratch and its so delicious. Next time I might look for a recipe with fewer calories since this is so good you definitely want more than one serving.

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Jewlie117

Reviewed: May 26, 2012

we loved it.

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Molly Curtis

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Reviewed: May 25, 2012

Fantastic! very moist and super yummy! I followed some of the suggestions made by the other reviewers. I used 1/2 brown sugar and added in 8 oz of drained crushed pineapple. I have gotten so many compliments on this carrot cake!!!

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megan

Cooking Level: Intermediate

Living In: Auburn, Michigan, USA

Reviewed: May 22, 2012

Absolutely decadent! Only change was 3/4 c. light olive oil and 1/2 c. unsweetened applesauce in place of the 1 1/4 cup oil. Left the pecans out of the frosting, as I did not see that ingredient until the cake was frosted! Never had a carrot cake this delicious! Added this one to my favorites, as I know I will be making this one for as long as I am baking.

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Reviewer:

Kris

Reviewed: May 22, 2012

I cut this recipe in half because I only wanted a small cake. The center did sink but I think it's because the pan I used might've been a little too big for it. I also used walnuts instead of pecans because I had those on hand. I added a bit more cinnamon than required and a smidgen of nutmeg. The cake + frosting came out really great! It was my first time making it and my husband and I loved it! Will definitely make again.

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SexyMrsChef

Cooking Level: Intermediate

Home Town: Hollywood, California, USA

Reviewed: May 21, 2012

Couldnt stop eating it! Just as good as my fave bakery.

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Reviewer:

anofara

Reviewed: May 19, 2012

awesome!

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Reviewer:

BP3

Cooking Level: Expert

Home Town: Waterville, New York, USA

Living In: Adelanto, California, USA

Reviewed: May 16, 2012

Baked my first carrot cake! I baked it in the form of cupcakes at 175 degrees C for 20-25 mins. The only modifications I made was add an extra teaspoon of cinamman and replaced pecans with walnuts. I didnt make the frosting though. The cake was good, soft and moist, and tasted better the next day! However I felt it was too oily as I could see oil at the bottom of the cupcake wrapper after eating the cake. So next time I will use less oil! Apart from that it was a goooddd carrot cake!

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