This Carrot Cake is superior. My family and friends told me it was the best carrot cake they have ever had. I used baby food carrots instead of peeling, cooking, & pureeing and it came out absolutely fabulous. I would recommned making sure you use the 9 inch spring form pans. I used on huge spring form and had to cook the cake for almost 2 hours. It didn't burn, but the edges were a little browner than I would have liked. The frosting - oh my goodness! is the best.
Very good cake. Moist and not to spicy. Some carrot has all kind of spice in it but not this one. The cinnamon amount was perfect. I did not puree the carrot. I just used a very fine grater and grated the carrots. It came out just fine. Oh, and the frosting is to die for. I licked the bowl he he he. Thanks for posting the recipe.
A really good carrot cake. I see all kinds of additions, but usually stick to just carrot and spices in my cakes. However, the pineapple added a great tang and the coconut a lovely texture. Had to leave the nuts out as I'm allergic, but it still tasted great!
Every year at a Christmas fundraiser auction, I offer cakes which I will make upon request; six highest bidders get to call me for a cake. By far, the most requested is carrot cake; this is the recipe I use, from the Silver Palate cookbook. Moist, rich, flavorful, not difficult to make at all. One of my friends gives a testimonial for it worthy of a camp meeting or revival. BE FOREWARNED: My recipe from the cookbook says two 9" pans. Balderdash! I bought 10" pans to accomodate this huge cake. Three 9 inch layers tend to slip and slide around and get very messy. Makes a ton of fabulous cupcakes if you prefer. If you have a large group to feed, make this cake. Bake the layers, wrap well, freeze and then bring them out and frost them. Cake keeps well and improves with age.
I have never liked carrot cake, hate the pieces of carrot in it. But this one I tried becuse the carrots were pureed. Incredible! I first made it 3 years ago for Thanksgiving and everyone went nuts for it. It is now a holiday staple at our house or whenever I get the urge to make one. I only have one springform pan so I just use my regular cake pans and it comes out fine. And this is the only cream cheese frosting I like to most are gross.
I've made this cake many times over the past 2 decades and I would have hoped to have memorized it by now. Instead of pulling out my trusty Silver Palate Cookbook, I googled the recipe and came up with this one. Unfortunately, I didn't verify that the amounts of the ingredients were correct until the cake was already in the oven. Corn Oil according the the book is 1 1/2 cups, not 1. I hope and pray that the missing 1/2 cup of oil won't make a difference. :(
I seldom take the time to write reviews on anything, but this is worthy! I made this for my grandson's birthday party...the guests went crazy for it. Great taste, texture, complexity; perfect in every way! (My son's dog liked it too...while I was letting cake cool, he ate an entire layer! GRRR!)