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Amazing!! Loved them....
This is the most delicious and moist carrot cake i have ever made. The only thing that i did differently was put a little bit of coconut extract in the frosting...It was amazing!!!
This recipe has turned us on to carrot cake!! Based on some other reviews and personal preference, I made the following changes:
1 1/3 c sugar (will use 1 c next time), no nuts, sweetened flaked coconut (not sure if I was supposed to use unsweetened?), 2/3 c vegetable oil instead of 1 c, 1/2 c pineapple juice. I made this in 2 9 inch round dark pans, baked at 325 for 30 min. With the frosting, I added 1 t vanilla and 1 1/2 T heavy cream to the butter and cheese. Then I just kept adding 10x until it had the consistency and sweetness I preferred. Yum!! It was awesome!!
Believe it. This is the ONLY carrot cake recipe you will ever need.
My sixteen year old daughter made this for my birthday a few weeks back, and it is incredible. Being the burgeoning pastry chef, she had the idea of including a few zips of lemon zest to the frosting, and added one more layer of flavor to this already delicious cake.
Absolutely delicious!! This is my new carrot cake recipe! 45 minutes is way too long, cake was done in 30 minutes cooking at 350
Thanks for a great recipe! I wanted to try a different Carrot Cake for an order I got. This was very easy. This recipe yields 6 cups of batter. If you need to know, 1.5 pounds of carrots will yeild 2 cups of shredded carrots. I didn't wait long enough and when I flipped my cake out of the pan, it stuck so I was able to taste the cake. YUMMY. I hope my client likes it as much as I did. I frosted with a cream cheese icing. Thanks again. It's a keeper! UPDATE: My customer shared a slice with me. It was really really good. I found my mom's recipe this morning and it is almost identical to this one. No wonder I liked it so much...LOL
Thank you Lennie! I've been looking for this recipe for years. This is a very moist cake with lovely balance of flavors and textures. It freezes well (unfrosted). I made some adjustments: substituted 5 spice powder for half of the cinnamon because my original recipe had cloves and cardamom; applesauce for half of the oil; and golden raisins (sultanas) for half of the coconut because my DH loves raisins. I baked it in 2 layer pans for 25 minutes, and they were perfectly done, no sinking in center. I frosted and served one layer on a dessert buffet at Thanksgiving; froze the other layer and served it at Christmas. It was just as lovely as the first.
Simply the best carrot cake I've ever had. I had forgotten just how delicious carrot cake can be. THANKS!! FYI: to make it non-dairy, I used Tofutti cream cheese for the frosting and it was still delicious!
my grandaughters love carrot cake and this one is a keeper...I have tried at leat a dozen and this one tops the list as great...so you can bet will make it often