This was very easy to make and delicious. I followed the recipe exactly except I just used one cup of oil, three tsp of cinnamon, and added a handful of raisins instead of nuts. Oh, and unlike some others, I did drain the crushed pineapple before adding. Otherwise I followed the recipe exactly - but took the cake out of the oven maybe 5 mins early (toothpick came out clean) - didn't even bother with the frosting - was delicious "as is"!
This was the first carrot cake I've ever made, and I wasn't disappointed...it was a super recipe and the whole family enjoyed it...used Pillsbury cream cheese icing to save a little time, and it just happened to be very good...Thanks for sharing this...it's a keeper.
Best carrot cake I have made. I did not even use the icing because I made vanilla ice cream instead.
Lovely! Though I substituted a handful of sultanas and a handful of ground almonds for the walnuts( which i didn't have in stock) and used rosewater instead of the vanilla (surprisingly good and interesting flavour!)
Very good! I used about 2 cups of icing sugar, which I am sure is less than a pound. A pound is just way too much as far as we are concerned.
I made this carrot cake for a baby shower and it was delicious. I really had to adapt the recipe, though, after reading all of the reviews. I only used 3/4 cup of oil---1 1/2 cups just seemed way excessive. Unlike others, I didn't substitute applesauce---mainly because I didn't have any on-hand. I made it in two eight inch round pans, and had to bake it a bit longer than I anticipated, but don't worry---it'll turn out insanely moist! The only reason I gave it four stars was because I didn't follow the recipe to a "T." I also made my own cream cheese frosting, which consisted of an 8 oz. pkg of cream cheese, a stick of butter, four to five cups of powdered sugar and a bit of vanilla. Next time, I may also add just a sprinkling of cloves to the cake.
My husband wanted a carrot cake for his birthday yesterday. Found this recipe. I did add one more teaspoon of cinnamon. It was PERFECT!!! I love this cake! I'm just wondering if I could pass it off with a bit less oil. Anyway, thanks for sharing!
This was very good, but the pineapple is a little overwhelming I think. I will use this recipe again, but only add half as much pineapple, and probably crush it to more of a pulp before adding it. I brought it for a family Easter brunch and everyone liked it though. Oh, I also subsituted 1/2 c. applesauce for 1/2 c. oil, as others suggested.
I thought I had to drain the pineapple but you don't. I cooked mine 6 min longer and wish I hadn't. BUT I panicked cause the recipe didn't specify. Also, it was a bit oily tasting for me. I used a cup of oil and 1/2 cup of apple sauce. 1/8 tsp cloves and 1/8 tsp nutmeg. Just a hint of other spices. Plus, I only a 15 oz can of pineapple so that didn't help either, would have been better with more. Plus, I added 3/4 rasians.
This was a fantastic cake! It was very easy to make and the cake was very moist. The icing was wonderful as well.