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This carrot cake has made me love carrot cake even more! I do tend to cut 1/2 the sugar & sub whole wheat flour for 1/2 of the APF. I have made it with applesauce (no sugar granny smith) instead of oil & that was quite yummy :) Due to guest requests today will be my *3rd* since Christmas! I bake it as 2 9" rounds for a 2 layer cake for 30-35 minutes. I also toss in about a 1/4 teaspoon of nutmeg... Okay, so I fooled around a bit ;) Still make it as written too!!! Thanks for posting!

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MythThyng January 24, 2010

Probably more like a 3.5 rating, but rounding up because it's decent. It's just not what I expect out of carrot cake (which is far and away my favorite kind of cake). First of all, the cake itself is a bit too salty. And that's saying something, coming from someone like me who prefers salty to sweet. I would highly recommend cutting the salt in half, especially considering that as is, it has 582mg of sodium per serving (more than in 3 oz. of salted potato chips). Second, perhaps I've been spoiled by some really great carrot cakes, but I think this could stand to be more dense. It just seemed a bit too airy for me. That's a matter of personal taste, though. Bottom line: reduce the salt, and if you're a fan of really dense carrot cake, you'll probably want to try a different recipe.

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ItalianMama May 22, 2014

This was quite good. It wasn't like most carrot cakes I've had before, but it tasted good and got even better after sitting for a day. I loved the icing but my husband said that was where he thought it was lacking. Next time, I'll sub a cup of brown sugar instead of 1 3/4 cup white sugar, and skip the coconut, and maybe add raisins. I thought the coconut made it very chewy and didn't add to the overall flavor. I'll also add some extra spice; nutmeg and clove, perhaps, as other reviewers have suggested.

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JeannaLW February 17, 2013

Delicious. I followed the recipe as written with the exception that (after reading a few of the reviews) I subbed applesauce for half the oil, used 1/2 cup of golden raisins and 1/2 cup walnuts instead of 1 cup walnuts and used light cream cheese in the frosting. Very easy to make and smelled great coming out of the oven! Everyone loved it, thanks for posting it!

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*Pixie* April 07, 2012

Awesome! I made it gluten free and dairy free frosting. My 2.5 yo son loves it, as do my non GF parents, husband and myself! MMMM!

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Delicious Bits December 20, 2011

My housband and I had wonderful afternoon eating this cake. Great thankĀ“s.

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Alborada Cuernavaca August 03, 2011

I've been baking this cake for about 2 years now (barely getting around to reviewing, sorry!). Everyone who tries it falls in love. My thing is to bake cupcakes w/ the recipe. I can get 24 fulls cups, which I bake for approx 25 minutes. Thank you so much for sharing Lennie, this cake is to-die-for delicious!

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NellieGirl21550 May 15, 2011

Absolutely delicious! As soon as it's done baking, I put it in the fridge for 2 hours....so moist this way.

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onegoodcook May 09, 2011

Yummy!

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Baking Girl April 22, 2011

Made for my birthday, absolutely amazing! I left our raisins and nuts, (seen as weird by the Brits and nut allergies, respectively) and loved it! I make my own cream cheese frosting-less butter, and just ass sugar until it tastes right. ;-)

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Baked Therapy March 31, 2011
Why-I-Joined-Zaar Carrot Cake