By Chef #221488 on March 20, 2006
"Simply the best carrot cake!! This is a once-a-year indulgence in our household, but it's worth every last crumb! The cake is so moist, and the frosting is wonderful! Rave reviews every time. From Bon Appetit, October 2004."
Serving Size: 1 (278 g)
Servings Per Recipe: 10
"We're not big fans of nuts, so I removed the pecans from the recipe. Nevertheless, it still tasted fantastic! Everyone loved every bit of it. I'll be making this again sometime soon. :)"
"absolutely hands down the BEST carrot cake...I made a few adjustments such as, I added walnuts to the pecans (total of l and one half cups of nuts) and I increased the raisin content to l cup, and I put the carrots in the food processor so they were not too fine, the cake wound up having amazing texture, moist yet substantial. I added another package (8oz of cream cheese to the frosting, it was to die for! This cake was an enormous hit with everyone and I will be making it a permanent in my recipe file. Thank you!"
"Best carrot cake ever!"
"This is a really fantastic cake that goes very well amongst our friends and family here and back home in Mumbai, India. I've not tried the icing but the cake is fantastic! "