7 Reviews | Be the first to review!
Reviews
valeriebethrussell on 5.19.2010
Delicious! I made mine with pecans (and no raisins) and it is fabulous. I also added some carrot juice to the frosting to add a bit of color. It really is great!
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.
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!
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!
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!
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!
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Comments
swellmama on 10.22.2009
This turned out so yummy! I liked that this did not have the standard-issue carrot cake ingredient…pineapple. I’ve always found that a bit distracting. I also made this recipe without the raisins, and agree that this was the right move. The carrot, nuts (I used walnuts) and spices were perfectly simple. And the frosting was delicious!
Your Nana sure had a good recipe!
kendrav on 11.1.2009
Easy! I prefer my cake without nuts, and it turned out just fine. Very rich and tasty! I used a 9×13 pan and it took around 35-40 mins to bake.
hannahruth on 11.5.2009
I made this recipe for my boyfriend who absolutely LOVES carrot cake. He said, “that was the best carrot cake I’ve ever had.”
I cut the recipe in half and baked it in 6 inch rounds. It was perfect for two.
Thanks so much, it was so easy to make.
valeriebethrussell on 11.25.2009
Delicious! I made mine with pecans (and no raisins) and it is fabulous. I also added some carrot juice to the frosting to add a bit of color. Thank you.
beachlover on 1.12.2010
Absolutely amazing! This one’s definitely a keeper. I made two rounds anad would recommend doubling the frosting recipe for good coverage. Thank you for sharing this.
beccathebaker on 2.28.2010
Absolutely The Best Carrot Cake Ever.
Fabulous!
Thanks!
xoxo,
Becca
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.
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!
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.
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!
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