Pumpkin Carrot Cake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 24, 2012
Made this cake for Thanksgiving and it turned out wonderful!! It looked just like the photo and it was the first cake I have ever made if that tells you anything. The one thing I changed was to leave out the coconut because my family doesn't like it. Only thing I would do different next time is maybe leave the lemon out of the frosting (even with the lemon it was fabulous I'm just not a big lemon fan) This cake was about 7 lbs of moist goodness YUMMMMM!!!! WIll be making this again and again
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Cooking Level: Intermediate

Home Town: Bainbridge, Indiana, USA

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Photo by lilygirl
Reviewed: Dec. 16, 2012
This cake was awesome!! I used canola oil instead of peanut, only 1 teaspoon of vanilla extract instead of 2, toasted pecans instead of walnuts, and didn't put any lemon juice in the frosting. Absolutely will make again. A very dense, heavy, moist cake. Turned out beautiful!
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Photo by Allrecipes
Home Town: Ocala, Florida, USA

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Reviewed: Dec. 31, 2012
Really really good!!! I made buttercream icing to top it and it went very well!
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Photo by vitale03

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA
Reviewed: Dec. 30, 2014
Great Cake! I am not a fan of coconut so I omitted it from both the cake & frosting and added raisins & dried currants to the cake. Super moist and flavorful. I had my doubts about the cornmeal but it worked!
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