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I think I looked at every single recipe for carrot cake on this site, and narrowed it down to 4, in an effort to find one like my Mother used to make - then narrowed it to 2, - I chose this one over one that was almost identical, except this one used more flour, both had the exact same amount of oil (the other just seemed like it would be tooooo greasy!). I have to say your recipe is perfection. I made this for a baby's first birthday and used part of the batter in a little 6 inch pan for the baby (so she could maul it, which she did and it was adorable) - and put the remainder in a standard tube pan for the adults. I had omitted the nuts because of the baby, but topped the large cake with toasted pecans. Everyone raved about it, and had 2nds. People love to add all kinds of things to carrot cake (raisins, pineapple etc), and those are ok - but I really prefer the elegance and texture of your recipe. I grated the carrots by hand (I really wish I owned a food processor), on the tiny tiny side, so basically had pulp - it works out to be about 3 heaping cups, if anyone needs that as comparison. The texture of the cake was like velvet, very moist but not heavy, as this type of cake can be. Obviously I can't say enough about how much we enjoyed it. Thanks so much for posting it, and I'm sure I'll never again use any other carrot cake recipe... oh one more thing, this recipe is super easy and I think even a novice baker would have success. The only thing that took any time at all, was grating the carrots, and if you have a food processor, that would only take a few minutes. Ok, I'll shut up now, thanks again.

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lindieb June 05, 2011

I used 1 cup of pecans and threw in 1 small can crushed pineapple, drained. I cut the oil down to 1 1/4 cups, and kept the rest of the ingredients the same. This cake was so moist! It lasted only a couple of days at my house, as every time someone would come by my dad would offer them a piece! I added this to my favorites to make again, now my standby recipe for Carrot Cake!

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brittanywigginnh May 25, 2010

This is one amazing carrot cake!!! I made it in preparation for an upcoming birthday ; ) and took some in to the office today to test drive it. It was gone in a flash, to rave reviews! Since i like my cakes a little less sweet I cut back the sugar to 1/12 cups in the cake, and also cut the oil back to 1 1/4 cups. In addition I only used about 3/4 of a box of powdered sugar in the frosting, and also used neufchatel cheese instead of regular cream cheese. It still came out superb! This will definitely become one of my "standby" cake recipes.

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Veggie Girl NYC March 10, 2008

Delicous! Im Australian so I just guessed how much an Oz and an lb was... but it turned out pretty good. Was cooked nicely at 180*celcius for half an hour

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genrichfamily January 02, 2008

We liked this recipe, it is very good, and stays moist for at least a week, however, along with the nuts, I also added 1 cup of dark raisins, and that was also tasty!! sweet carol ann

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Sweet Carol Ann July 21, 2005
Carrot Cake II