Reviewed: May 15, 2013

I thought this recipe was awesome! One of the best I've ever made! However I never use vegtable oil or shortening so I substituted the 1 1/2 cup of veg. oil with butter, mayo and olive oil half cup each. It was wonderful! Will use this again, Thanks!

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Reviewer:

Nina

Reviewed: May 9, 2013

Made this last night as a birthday cake and everyone loved it. I replaced the can of pineapple with 4 overripe bananas that I had in the freezer and followed other people suggestions on 1/2 cup oil and 1/2 cup apple sauce with only one cup of sugar. Taste was great and cake was very very moist. Would definitely make it again.

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Reviewer:

mfnichol

Reviewed: Apr. 27, 2013

I was disappointed, but by following other reviewers. I omitted the 1/2 cup oil and then used 1/2 cup each of oil and applesauce, but kept everything else the same. Too dry! Aterward looking at this photo and remembering my Mom's carrot cake, a good carrot cake is supposed to be slightly oily. That's what makes it good and moist. Next time I will just use the full amount of oil and see if I can give it 5 stars.

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Reviewer:

KATSKOOP

Cooking Level: Intermediate

Home Town: Scotia, New York, USA

Living In: Durango, Iowa, USA

Reviewed: Apr. 6, 2013

The best! I had never made scratch carrot cake and this passed the test with both of my octogenarian aunts. I did substitute half unsweetened applesauce for half of the oil, drained the pineapple well, added pecans instead of walnuts and covered it in cream cheese frosting.

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Reviewer:

LISSA771

Cooking Level: Beginning

Home Town: Fargo, North Dakota, USA

Reviewed: Apr. 2, 2013

Like others, I lowered the oil and substituted applesauce for part (1/2 c. oil and 1/2 applesauce). I skipped the coconut. With those alterations, 5 stars!

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Reviewer:

Anne C.

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Reviewed: Mar. 18, 2013

Delicious! This was my first ever carrot cake, and I am sticking to this recipe. Reading the reviews, I made some changes: I juiced half of the carrots and used the pulp only, so it was not too moist, but perfect, and I didn't add the coconut flakes. It was easy to make, too!

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Reviewer:

andiqa1

Reviewed: Mar. 13, 2013

Oh my it was amazing and very easy. Mine took twice the time to cook as I don't have fan bake so after 40min I covered with tin foil to avoid the top burning. My whole family loved it and wanting the recipe!!

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Reviewer:

Tink

Reviewed: Feb. 26, 2013

This turned out amazing, my family loves!

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Reviewer:

Janey

Reviewed: Feb. 15, 2013

It's become my favorite carrot cake recipe although I have to leave out the coconut due to someones allergy. I double the shredded carrots instead and it works out great. Hesitant baker

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