This was actually the first time I've ever made Carrot Cake and we loved it. So moist and the icing was creamy. I shared it with others and they loved it to. *Instead of using milk, I used Half & Half and for nuts I used Walnuts. Thanks for this wonderful recipe!
This is THE best carrot cake I and anyone who has tried it here,..has tasted. So easy to make...and it doesnt even need the icing (if your not an icing person)because it is just SO moist and delicious...thankyou Bertha...youve made me look like a good cook.
What a wonderful recipe!I added 1 tsp nutmeg and 1 tsp gr. cloves to add a liitle extra flavor. I also baked it in a bunt pan and had to add 10 minutes to the cooking time. This is for sure a keeper. Thanks. :)
Absolutely awesome! I don't think I've ever tasted a better carrot cake, and everyone who has tasted it agrees! Terrific flavour, and so moist - YUMMO! It made an absolute monster of a cake - we spent days eating our way through it. Definite keeper - thanks Bertha!
By far the best carrot cake recipe ever! Note, do bake it in the 9x13 pan. I tried to do a layer cake and it was just too dense and moist for that....so this is great as a container cake, not for a standalone layer cake. Definitely gets all five stars, this one, according to my hubby, is a keeper!
I made this cake for my DH birthday and everyone loved it. I used round cake pans though and this was enough to make an impressive three layer cake. The icing was sufficient to cover the entire cake and in between the layers. The only change I made to the ingredients was that I left out nuts, due to allergies in some family members. My sister said she wants another one in 26 days, just in time for her birthday. Thanks for a great recipe!
My family LOVED this! I took someone's advice from this site, and reduced the sugar in the icing. It turned out perfect! We couldn't get enough of it!
I made a test cake for my family and friends before I was to take it for Easter dinner and it was a big hit. It is super easy to make and taste great.
REALLY good! Love the moist texture thanks to the pineapple. I subbed applesauce for the oil, and whole wheat flour and coconut sugar. Also added some shredded carrots on top with crushed pecans.
My husband has been wanting a carrot cake for a while and rather than buy a frozen cake I told him I would make him one. Finding a great recipe on food.com did not disappoint. As always when following a recipe I made it as written the first time. I normally have to tweak a recipe but with this recipe I won't need to modify anything. It was easy and quick to assemble and put in the pan. My husband told me "this is the best carrot cake I have ever had" and all my guests I had over for our Labor Day bbq thought so also. Thanks Bertha C for sharing.