Comments on: Best Carrot Cake of All Time

By: kay43026

kay43026 — Tue, 02 Apr 2013 15:12:17 +0000

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!!

By: lovemesomebuggy

lovemesomebuggy — Mon, 01 Apr 2013 16:22:49 +0000

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!

By: jos

jos — Tue, 20 Nov 2012 03:27:14 +0000

wonderful recipe!!

By: heyitsmartine

heyitsmartine — Sun, 24 Jun 2012 16:14:10 +0000

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.

By: jenny t

jenny t — Mon, 14 May 2012 01:50:22 +0000

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!

By: Dyedinthewoolcook

Dyedinthewoolcook — Mon, 09 Apr 2012 16:13:29 +0000

Just delicious! My family loved it and I’ll definitely be making it again.

By: Been cooking ever since I was born

Been cooking ever since I was born — Sat, 07 Apr 2012 21:35:37 +0000

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??

By: Dinahhs3

Dinahhs3 — Fri, 06 Apr 2012 05:56:39 +0000

Made this today
It was yummy and moist I left out the pineapple

By: busymrsb

busymrsb — Thu, 05 Apr 2012 07:57:18 +0000

DELICIOUS! My family loved it. I used half of the amount of pecans in the cake and one less cup of powdered sugar for the icing.

By: Michael

Michael — Sun, 29 Jan 2012 19:08:48 +0000

I think I had too great of expectations because while very good, it was definitely not the best of all time. I think I would have preferred it without the glaze. I made it for a dinner party and one couple raved about it and did think it was the best ever. I guess it’s all personal preference.