7 Reviews
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chicagosummerlinds on 11.13.2011
The flavor was spot-on, classic carrot cake – delicious! But, I had an issue with the cake not rising evenly. I will probably give it another try soon though!
moonflwr (Tai) on 10.16.2011
i made this the other night with some unbleached king arthur white whole wheat flour. it was absolutely delicious! i substituted grated apples for carrots and left out any raisins or nuts. i also used my own recipe for frosting. great recipe! cake came out very moist!
missymissy on 2.26.2011
This is the first review I have posted- I HAD to come say what a great recipe this was! I did make some substitutions (applesauce for half the oil) and use pecans. I doubled the cream cheese and butter, but didn’t quite double the sugar- more like 1 1/2 times.
SO GOOD!
brittney on 9.20.2010
perfect carrot cake – though i did leave out nuts and raisins. i like a plain, smooth cake. also the frosting wasn’t cream cheese-y enough for me so i doubled the amount of cream cheese and kept everything else the same. so good!
Katy on 7.19.2010
This was the very first cake I have ever made from scratch. Very good! The frosting was divine. We skipped the nuts and I served it as a birthday cake for my boyfriend. He loved it.
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ginabe on 12.8.2011
To torlan – I’ve never used just PAM on my pans. I’ve always buttered and floured my pans and also used buttered parchment rounds. I have a lot of luck with Baker’s Secret or Crisco with Flour for my baked goods, but not PAM. Good luck!
torlan on 10.5.2011
I’ve made this twice now in round cake pans, and both times it was almost impossible to get out of the pans, even though I sprayed liberally with PAM. Any suggestions? I did put slightly more carrots in (2 1/2 cups), so maybe that’s the problem.
lauralop on 4.6.2010
so delicious! i made this for easter and it was a big hit. i used whole wheat flour, and only half the butter in the frosting, and it was amazing. thanks for sharing!
tkehle on 3.31.2010
Words can not describe the deliciousness of this cake. So good, so moist, so heavy and so amazing. I omitted the nuts and raisins and doubled the frosting so that I could run a layer of frosting through the two cakes and then have extra to eat with some strawberries.
Oh my…so, so good. It was gone at work within 15 minutes, people were literally squabbling over the last piece.
beccathebaker on 2.28.2010
Absolutely The Best Carrot Cake Ever.
Fabulous!
Thanks!
xoxo,
Becca