Reviewed: May 27, 2013

If you like spiced type of cake, you'll like this and it's a great addition to your holiday festivities. I have a favorite carrot cake already but this recipe needed a picture. Overall, it was good; I left out the raisins, otherwise, no one would've touched it and also reduced the recipe to fit a 9x9. I topped it with cream cheese frosting and candied carrots.

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Reviewer:

For Here or To Go?

Cooking Level: Intermediate

Reviewed: Nov. 14, 2012

THIS RECIPE IS AMAZING! The only changes I made was switching out 1 of the cups of white sugar with golden brown sugar and added one cup of walnuts.

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Reviewer:

kristifrancis

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Rancho Cordova, California, USA

Reviewed: Sep. 28, 2012

Very good!!! Hubby gave it a big thumbs up. I made half recipe for 1 cake. I didn't have raisins so I substituted 1 yellow delicious apple finely chopped. I used 1 cup of white and 1 cup of brown sugar & through in 1/2 cup of old fashion oats along with a little extra cinnamon, and 2 - 8oz. cans of crushed pineapple. I put about a tablespoon of the reserved pineapple juice in the frosting. Very, very good!

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Reviewer:

Lesa

Reviewed: Apr. 5, 2012

Moist from all the oil! Too much oil,

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Tara Holt

Reviewed: Mar. 26, 2012

Great moist cake....I followed the other reviewers advice and reduced the oil, replaced pineapple with applesauce and since I didn't have raisins, used walnuts instead. We all loved it!

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Reviewer:

Parve

Reviewed: Oct. 20, 2011

A huge success!!! I made carrot cupcakes using this recipe for my twin"s birthday (they go to separate schools) and what a big success!!! Everyone raved about 'em and are asking for the recipe. I added a little more of the spices and a tsp of vanilla to the batter and about 1/3 cup more of the raisins. Topped them with cream cheese frosting. Yum!!!

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Reviewer:

praval

Reviewed: May 2, 2011

I made the full recipe and it was enough for a 9 X 13 and a 8 X 8. I followed the recipe exact but added some chocolate chips to the 8 X 8 for the kids. I topped both with a cream cheese frosting. The flavor is good but I found it to be a bit dry which surprised me since so many reviews said it was moist. I guess I possibly cooked it too long but checked it and took it out as soon as a toothpick came out clean from the center. I consider it okay but not fantastic. I'm still going to look for my "go to" recipe for banana cake.

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Reviewer:

Lisa Renee

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Springfield, Missouri, USA

Reviewed: Apr. 20, 2011

These were great, moist and healthy. To make them more lowfat I pureed a drained can of great northern beans to replace the oil. And to use less sugar I added 1 ripe banana and 1/2 cup of applesauce for half of the sugar. I also increased the (whole wheat) flour and cooking time to make up for added moisture .

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Reviewer:

granny

Reviewed: Mar. 16, 2011

The best!!!!!

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Reviewer:

annhardt

Reviewed: Jan. 23, 2011

This was the best carrot cake i've ever eaten! I halved the recipe and it still made a large cake. I also added walnuts. Even the people who normally don't like carrot cake were impressed with how yummy it tasted. This recipe is a KEEPER!

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