Recipe by Michele
"Everyone tells me this is the best carrot cake ever! Frost with your favorite Cream Cheese Frosting."
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1 1/3 cups
This turned out really well. I followed the suggestions of another reviewer and used 1 cup of unsweetened apple sauce and 1/3 cup of oil instead of the full amount of oil, and the cake turned out moist and delicious. I halved the sugar -- I think two cups would have been too much! Indeed, the cake was still sweet, and I feel that I could have reduced the sugar even more, especially since we used cream cheese frosting. This makes quite a lot of cake; in the future I may make halve the recipe and bake it in a loaf pan for our small family. We served seven people and still ended up with leftovers for ten more!
I liked the flavor of this cake, but there is too much oil in it. The texture was moist, but too oily. The cinnamon was just the right amount and the cake wasn't too sweet. I'll make it again, but I am going to put in about half the amount of the oil.
Wow... i've been using this recipe for about a year now and it is awesome, the only changes I make are using 1 cup applesauce and 1/3 cup oil, and i use 2 tablespoons of cinnamon instead of teaspoons :P... just fantastic :D
I made this cake for a big family party and can honestly say I've never received so many compliments for any cake I've made before, and I've made quite a few! I stuck faithfully to the given recipe, but I would caution that it took about 20 minutes longer to cook, so look carefully at it before taking it out of the oven - it will be very sticky in the middle, but shouldn't wobble!
This was so moist and delicious! I got rave reviews! I made a few modifications to lighten it up a bit. I substituted 1 cup of the oil with applesauce and used 2/3 cup of whole wheat flour for the white flour. I also decreased the sugar by 1/2 a cup and think I will take even more out next time. It was plenty sweet, especially with the applesauce and the cream cheese frosting. This is definitely a keeper recipe!
I cut this recipe in half in order to make a single layer cake (in a round 8 inch pan). It worked out really well, I still followed what others said by cutting out some of the oil and substituting it with applesauce..I did about half and half. I also added in some nutmeg and cloves. If you do cut this recipe in half though you just have to remember to watch the baking time.. instead of 40-45 minutes, you only need about 30-35.
I frosted the cake with cream cheese frosting, covered the sides with walnuts, dusted it with a little cinnamon and everyone loved it!
Im so glad i came upon this recipe, I looked long and hard for one that i would be able to reduce easily and that didnt have any pineapple! Ill definitely use this one again.
Taking advice from everyone else, I also used 1 cup applesauce and 1/3 cup oil. I didn't use the nuts (too many people with allergies), but I didn't even notice they were missing. I also used a bit of pumpkin pie spice in addition to the cinnamon. Yum! This makes a great cake, and it is also perfect for cupcakes for a picnic.
I made this with out nuts for my twins first birthday and it was a huge hit. I was asked for the recipe and had many complements on how yummy it was. It is the third time I made it and it is great every time!
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot Cake XI
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 140
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