Comments on: Best Carrot Cake of All Time

By: Tam's Cookery

Tam's Cookery — Fri, 04 Nov 2011 16:31:24 +0000

I can vouch for this one…I make it all the time, have for years. This recipe is actually “Sam’s Famous Carrot Cake”… and it’s the most often requested dessert in our family! Num!

By: Anessa Swisher

Anessa Swisher — Thu, 29 Sep 2011 21:01:02 +0000

I used your rainbow cake recipe for my boyfriends birthday cake! It was wonderful! Thank you!
You should keep me up with your recipe’s at (nessaswisher@gmail.com)
Thank you so much!

By: Danielle

Danielle — Wed, 28 Sep 2011 20:12:03 +0000

Agreed. This is the ONLY carrot cake I make now. I’ve made it countless times for co-workers birthdays and it’s a hit every time.

By: Lynn

Lynn — Sat, 24 Sep 2011 07:13:57 +0000

I made this cake for my aunts 70th birthday….SHE loved it !!!! Only lasted 1 day between her and her husband…. This makes me happy!

By: Sharon Ward

Sharon Ward — Thu, 22 Sep 2011 20:52:17 +0000

Tues. I made the Best Carrot Cake of All Time and it is!!!. Had guest & ate 1/4 of it’ then took the rest to church Wednesday evening. Brought home an empty plate. And to think this is so healthy – made with fruit & a vegetable. Next time I’m goning to double the buttermilk glaze. 1/2 on the cake & 1/2 to just slurp down.

By: Nitha

Nitha — Thu, 22 Sep 2011 16:16:59 +0000

Hi, I’m from Malaysia and its difficult to find buttermilk here. Can I substitute buttermilk with or yogurt?

By: Peace L.

Peace L. — Wed, 21 Sep 2011 20:59:04 +0000

oh. my. liver. sigh.

By: Pip

Pip — Mon, 19 Sep 2011 16:41:50 +0000

@cookbooked Thanks so much, I had thought about making buttermilk but I didn’t know the importance of it! I will definitely try it again!

By: Kay in MN

Kay in MN — Mon, 19 Sep 2011 13:43:04 +0000

Greetings, Last Sat, Sept 17, I made carrot cake using this recipe, and my goodness ….the cake was delicious! The best part is my husband and my son, who btw does not like carrot cake, loved the cake. Truly amazing! K

By: cookbooked

cookbooked — Mon, 19 Sep 2011 04:57:10 +0000

Pip, I do think that using plain milk instead of buttermilk was the culprit. There is an exact science to the whole baking soda/baking powder and buttermilk/plain milk thing.
If you are out of buttermilk, you can ‘sour’ plain milk by adding one Tblsp. of vinegar to one scant cup of milk. Let it set about 5 min. then use whatever amount the recipe calls for. Always be sure to check in cookbooks or cooking sites before substituting one ingredient for another in baking.
We’ve ALL had cooking disasters, but we learn from them, don’t we. Good luck.