25 Reviews
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kay43026 on 4.2.2013
This was THE BEST carrot cake I’ve ever made!!
I omitted the coconut since several family members don’t care for it…so added a bit more carrot and nuts. (also used combination pecan/walnuts)
The frosting was not stiff enough and needed to add about 1 cup more powdered sugar.
This is definitely a keeper and will be made in my kitchen again!!
lovemesomebuggy on 4.1.2013
Made this for my mother in law’s birthday… it was very delicious! I had a difficult time decorating it, like other reviewiers, because it was so moist it kept falling apart. But I just covered up my “mistakes” with chopped pecans. 
Will be making again!
heyitsmartine on 6.24.2012
Carrot cake being my boyfriend’s favorite, I make one (or some variation, like whoopie pies) for his birthday every year. This one is definitely a keeper.
I made a few variations:
– I made cupcakes instead of a layer cake.
– I used walnuts instead of pecans.
– I poked holes in the cupcakes before applying the glaze. I also did not use even half of the glaze, otherwise I believe it would have been too goopy. But poking holes definitely helps it absorb more.
I think the frosting could do with being just a tad thicker, at least for cupcakes (I piped them). A bit more powdered sugar would help to give it more structure for piping, so I will probably do that next time. It is probably fine if you are just spreading.
Also, instead of garnishing with nuts, I used my favorite carrot cake garnish: candied carrot pieces. It gives a real wow factor, and they’re delicious. Cut slices of carrot about 1/4″ thick, then use shape or letter cutters (fondant cutters work best because they are smaller) to cut out a happy birthday message or just some decoration. Heat one part sugar with one part water in a saucepan (medium heat), then simmer the carrot shapes until they are tender (they will shrink some). You can leave as is, or roll in granulated sugar (rolling in sugar may cause you to lose some detail). Spread out on a cookie sheet and let dry overnight.
jenny t on 5.13.2012
VERY Yummy cake, so moist and delicious. I gave a 4, and not a 5, only because part of the cake would stick to the wax paper (or cake pans) when removed, probably b/c of the moist/sticky texture, but otherwise, it was great. I will make again soon!
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IUHoosiergirl on 4.7.2012
I am disappointed in this cake. I LOVE LOVE LOVE the taste but the presentation is awful. I was requested to bring a dessert for Easter tomorrow and I thought this carrot cake would be a hit. I’ve made it 3 times today and it’s been a mess every time. IDK what I’m doing wrong??? I first tried in 2 round cake pans, the center sank and I couldn’t stack them. It ended up a goopy mess on my cooling rack. I made again in a 9×13 and the same thing happend. ?? Can anyone help??
ellachootrain on 10.19.2011
YUM!!!
Carla | Carlas Confections on 10.11.2011
Such a yummy carrot cake. My first carrot cake bake and was so worth it!!!
penpen on 9.12.2011
This is very similar to a recipe I use regularly for carrot cake. The only difference–I use golden raisins along with pineapple and coconut, but not the glaze. I’m willing to try sometime. Thanks.
ksj1 on 4.11.2011
This really is the best carrot cake! I skipped the buttermilk glaze, and it was still wonderful. It’s VERY moist and stayed that way for almost a week on my counter under a glass dome. And it lasted a whole week since it’s just my husband and me.