2 Reviews

I've been hunting for a great carrot cake recipe and this is the best I have had to date. Perfect texture. It was quick to put together and not fussy like some others I have done. I subbed in one of the cups of flour for whole wheat, added some fresh nutmeg and chopped pecans. I used coconut oil and cut the amount back to slightly over 1 cup. Still very moist. Kids were very enthusiastic about the cake. Also, I made my cake in two 9-inch cake pans which took about 35 minutes to be done. I think I will playing with this recipe a bit more in the future, tweaking it until I have reach my vision of carrot cake perfection. I thank you very much for sharing such a wonderful cake. Made for Aus/NZ #19.

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Kitchen Witch Steph August 08, 2008

Made for PAC spring 2008. Well the results are in, my carrot cake loving DH says to give this recipe 100% (which I took to mean 5 stars). I followed the recipe, but did add 1 cup of walnuts (DH loves walnuts). I cooked it for 1hour 20mins. Cooled it and topped with cream cheese icing. It was a big hit, I'll be making it again. Thanks for a great recipe :)

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jake ryley'smommy April 21, 2008
The Best Carrot Cake (In the World)