Reviewed: Jun. 13, 2006

First cake I ever baked and it was a complete success...it was gone in no time! Used 3/4c oil and 3/4c apple sauce as suggested by other reviewers... it was super duper moist and yummy! The amount of batter was just right for 2 9-inch cake pans (baking time about 50mins). Goes well with "Cream Cheese Frosting II" by Janni from this site. I'm looking forward to the next time I'll be making this again...

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Reviewer:

Ericka

Reviewed: Jun. 13, 2006

This was the best carrot cake I'd ever eaten. I love carrot cake and have eaten all types. My family and friends loved it. It sold out in record time at my daughters bake sale!

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Reviewer:

aletta

Reviewed: May 13, 2006

Very good, but I cut the oil by 1/3 and added another jar of carrots. It was still very moist. I've made this twice in 6weeks already!

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Reviewer:

Aimee M.

Home Town: Dallas, Texas, USA

Living In: Arlington, Texas, USA

Reviewed: May 7, 2006

I made this cake for Easter. It was very good. Everyone loved it.

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Reviewer:

HOLDOSH

Reviewed: Apr. 28, 2006

This is the first carrot cake I ever made. I have always loved carrot cake especially without the frosting. This is by far the best I have ever eaten. And to think that it was my first try. Thanks Pat for a wonderfully easy recepe to follow and make successfully.

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Reviewer:

GerryRuth

Reviewed: Apr. 18, 2006

This was good, but I cut down on the oil a little bit and it didn't come out very moist.

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Reviewer:

clairedoby

Reviewed: Apr. 17, 2006

This recipe is outstanding. Although what started out a disaster turned out to be an even bigger success. When I tried to get the cake out of the pan it broke apart into 4 sections. I was in tears because I couldn't serve it on Easter the way it looked. My husband sampled it and said it was the best carrot cake ever and I HAD to serve it...so this is what we did. I broke the cake up into bite size cubes and layered it in a clear bowl as follows... cake pieces, drained pineapple chunks and Whipped Cream Cream Cheese Frosting. I repeated the layers 2 more times. The frosting recipe is on this web site also and it is also fantastic. It was a huge success and people asked for the recipe. I think I'll always serve it this way from now on!!!

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Reviewer:

JUDI BAKES

Cooking Level: Intermediate

Home Town: Hoffman Estates, Illinois, USA

Reviewed: Apr. 17, 2006

If you looking for a cake with a "spice cake" flavor, then you will like this recipe. I make a homemade carrot cake each Easter. I made this into a layered cake and frosted w/ a homemade cream cheese frosting. Next time I make these, I will make them into cupcakes and add more carrots, as other reviewers has suggested.

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Reviewer:

Wild daycare

Reviewed: Apr. 16, 2006

a crowd pleaser! yummmm, made it in a 13x9 and cooked it probably twice the time specified, no modifications other than that.

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Reviewer:

CCINNB

Cooking Level: Expert

Home Town: Medford Lakes, New Jersey, USA

Living In: Newport Beach, California, USA

Reviewed: Apr. 16, 2006

BEST CARROT CAKE EVER! I baked this in a Pampered chef stoneware bundt pan and I think that only increased the moistness. I added a drizzle icing made from canned cream cheese icing, baby food carrots and vanilla (all to taste, whisk & warm to get a drizzle consistency.) THANKS, Pat! This was the star of Easter dinner today.

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