This recipe is EXCELLENT! I can see why you won a blue ribbon for this. A co-worker asked me to make a carrot cake for him for his birthday. I hadn't made one in YEARS. I didn't even have a recipe. I came on here and chose this one. I read the reviews and reduced the oil to 1 1/4, added a little nutmeg, and it came out PERFECT!! Everyone at work RAVED about it. I only got one slice. Lol. I made another one 3 days later for my family and it was just as delicious. This is definitely my "go to" carrot cake recipe. Thank you for submitting it!!
I make this cake for my husband's birthday every year. The only thing I change is cutting the powdered sugar (I make the icing by taste so I don't know how much sugar I add each time).
Easy and delicious. As others recommended, I used 1 cup of oil, 1.5 cups of sugar, 1/2 tsp of nutmeg, and it turned out beautifully, and not at all oily. Also used 1/2 lb of icing sugar and tsp of vanilla in the icing. Now that I know how easy carrot cake is, I will use this recipe again.
Moist, not too sweet, easily to put together cake. I also like the simplicity of the flavor.
Very moist and flavourful cake! I used two teaspoons cinnamon and 1/4 nutmeg and baked it in one large tin. Everyone loved it!
Best carrot cake ever!!!!! I typically don't even like carrot cake, but i couldn't stop eating this one! Definitely worth making!
I cut this recipe in half since I live by myself. I also substituted 1/2 of applesauce for part of the oil, and then used 1/4 cup of oil. I followed the rest of the cake recipe as it was written. I didn't even bother with the icing because the cake was so delicious and moist. Incredibly moist! I will definitely be making this again!
This is a wonderful cake...Very very moist.
This is EXACTLY THE VERY SAME RECIPE I HAVE USED FOR YEARS to make carrot cake, over 30 years now. I got it from my sister-in-law back in the '70s. Funny -- I thought all these years it was her grandmother's recipe.
I took this to Guadalupe House last week and it was a big hit!
I added the teaspoon of vanilla to the frosting, but that's all I changed.
Thank you for publishing.