Moist Carrot Cake
This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.
This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.
Excellent but the printed recipe is a little too moist. I made it to a T the first time, and the cake was good but a bit oily. The 2nd time, as suggested by others, I did 2/3 cup each of oil and applesauce, and it was so moist and wet, like a pudiing cake. The pineapple adds a lot of moisture, so decreasing the oil is ok. So ever since, I've used 1/2 cup oil, 1/2 cup applesauce. Whatever you decide to use (oil, applesauce)just decrease the overall amount to 1 cup. I bake it at 350 degrees (instead of 325) in two 9" cake pans for exactly 30 min. Turned out perfect. I use ALL light brown sugar. Drain/squeeze out all of the pineapple juice before adding to the batter. (8 oz. pineapple = 1 cup) Will definitely make again. Super moist! (4 star original recipe, 5 star with very slight change) Will be my master recipe. Use Cream Cheese Frosting II for a layer cake. If you like heavy frosting, you might need to use 3 packages of cream cheese.Read More
This was a good basic recipe. I like many others here don't care to use so much oil so i used 1/2 cup oil and 1/2 cup of apple butter. I reduced the sugar to 1-1/2 cups and omitted the walnuts and coconut from the cupcake. I made a coconut flavored cream cheese frosting and toasted some unsweetened coconut to decorate.Read More
Excellent but the printed recipe is a little too moist. I made it to a T the first time, and the cake was good but a bit oily. The 2nd time, as suggested by others, I did 2/3 cup each of oil and applesauce, and it was so moist and wet, like a pudiing cake. The pineapple adds a lot of moisture, so decreasing the oil is ok. So ever since, I've used 1/2 cup oil, 1/2 cup applesauce. Whatever you decide to use (oil, applesauce)just decrease the overall amount to 1 cup. I bake it at 350 degrees (instead of 325) in two 9" cake pans for exactly 30 min. Turned out perfect. I use ALL light brown sugar. Drain/squeeze out all of the pineapple juice before adding to the batter. (8 oz. pineapple = 1 cup) Will definitely make again. Super moist! (4 star original recipe, 5 star with very slight change) Will be my master recipe. Use Cream Cheese Frosting II for a layer cake. If you like heavy frosting, you might need to use 3 packages of cream cheese.
THIS IS AWESOME RECIPE FOR CARROT CAKE, THE BEST I'VE EVER MADE, BUT I HAVE TO SAY THAT PUTTING IN THAT MUCH OIL IS NOT NECESSARY. INSTEAD I CUT THE OIL IN HALF AND ONLY USED 3/4 C. AND THEN ADDED 3/4 C. OF UNSWEETENED APPLESAUCE. CAKE TURNED OUT MORE FLAVORFUL AND MOIST BESIDES LOSING ALL THOSE CALORIES AND FAT. WILL DEFINATELY MAKE AGAIN. HOPE THIS HELPS.
I have made the cake so many times since I found it. My family loves it. My boyfriend takes it to work on the construction site and the guys just love it. I can never have enough in the house. It is so good you don't even have to use the cream cheese topping. I think the next time I make it, I will cut the oil back by 1/4 cup to see how it comes out. Even though this recipe is excellent, I do find a bit oily.
This Carrot Cake is the Best I have ever eaten. my husband likes spice cake so I added 1/2 teaspoon of cloves and 1/2 allspice I also added 1 cup rasins because I had them on hand , but would be just as good without them. When my hasband ate a piece of this cake he says " WOW this is the beat cake you have made in 45 years " That says alot for this recipe ,as over the years I have baked alot of desserts. Allrecipes.com is the best site for recipes. Thanks for the Moist Carrot Cake Recipe
This is a very good recipe for carrot cake. I was looking for one that included pineapples, coconut, and nuts. I used pecans because I have them readily available. The only modification that was made was that I added 1 tsp. of vanilla to the cake batter. The cake was very moist and I made a cream cheese frosting for it that consists of 4 oz. of cream cheese, 2 tbsp. butter, 1 tbsp. of milk, 1 tsp. vanilla and 2 cups of confectioner's sugar. Make sure that the cream cheese and butter are soft when mixing. I got rave reviews from everyone for this cake and I will definately make it again.
This cake was delicious. I used 3/4 cup of oil & 3/4 cup of applesauce and cut the sugar to 1 1/2 cup to cut down on calories. It was very moist and will make again.
this recipe was really good but, it was a little too oily for me. i think next time i'll put 1 c of oil instead of 1 1/2c. it did take longer to bake as said by other reviews. i baked mine for 15 min. longer.
I have made this cake twice now and due to make it again. I have received such wonderful compliments I can only recommend for all carrot cake lovers to try this recipe out, it is easy to make and will be such a hit with all friends and family alike.
I have to say that everyone that I have made this for absolutely loves it!! It is easily the BEST carrot cake I have ever had!!
This was a good basic recipe. I like many others here don't care to use so much oil so i used 1/2 cup oil and 1/2 cup of apple butter. I reduced the sugar to 1-1/2 cups and omitted the walnuts and coconut from the cupcake. I made a coconut flavored cream cheese frosting and toasted some unsweetened coconut to decorate.
This cake is the BEST!!! Everytime I make it people gobble it up! It is very moist and the flavours come together fabulously! A really good cream cheese frosting makes it even better!
I brought this cake to work for a birthday and was told this was the best carrot cake ever!!!In fact, the birthday girl, who never eats cake, managed to eat a large piece. I will definitely make this again--thank you for sharing. Also, I added a tsp. of vanilla to the batter and made a fabulous cream cheese frosting. Please note--it is now 2009 and I continue to bake this carrot cake. The only changes I would make (not previously pointed out) would be to reduce the oil to one cup (or less) and to bake the cake at 350 degrees for an hour. Make sure to test center of cake for doneness, or it will fall in the center or not bake thoroughly.
My co-workers gave me five stars! One said that it was absolutely delicious and another said that they were fighting over it. She loved how moist it was. I did make a few changes, based on what other reviewers said. Instead of vegetable oil, I used 1/2 cup melted butter and 1/2 cup of applesauce (so the cake was moist and had a nice butter taste). I used 3/4 cup white sugar and 3/4 cup brown sugar, which turned out just sweet enough. I messed up by buying diced pineapple, but crushed pineapple would have been better in providing a more even texture. Definitely squeeze out the excess pineapple juice! I also added a small package of raisins, which I soaked in water for about 5 minutes (maybe next time I will try soaking in the leftover pineapple juice). To the dry mixture, I had also grated a dusting of nutmeg. Also added 1 1/2 tsp. vanilla. For frosting, I combined one 8-ounce cream cheese and 1/2 cup butter (both room-temp) with 1 1/2 tsp. vanilla and 2 1/4 cup powdered sugar. Thanks so much to Koribear and other reviewers for the recipe!
So I made this cake because everyone said how great it was. However, I never got to try it because it was like soup in the middle. I cooked it for 40 min and it was nowhere NEAR done. I followed the recipe exactly.. and even didn't put as much oil in like everyone was saying. Is the baking time way off on the recipe?
that's what i've been looking for since i came back from ireland. i've tried at least 7 different recipes and this is going to be the last one. it's brilliant! of course i changed it a bit :-) i added more spices - lots of grated ginger, some nutmeg, allspice, cloves, orange zest and instead od half cup oil i put half cup orange juice, changed white sugar to brown muscovado and instead of walnuts and pineapple i used raisins but all the rest (don't be laughing - theese are just small changes ;-)) it's absolutely fine including time of baking. well, of cource i covered it with cheese frosting. that is a must. anyway: big thanks!!!
I made this cake for the first time two nights ago and my husband and I finished it this morning. Per the suggestions of some of the other reviews, I made these changes: 1/2 c. less sugar than original recipe 1/2 c. oil only 1 1/4 c. applesauce - no pineapple 1 tsp. nutmeg (I tried adding clove too, but I only had whole cloves and trying to grate them didn't seem possible. 1/2 extra cup of shredded carrots (combined with amount from original recipe) 1/2 extra cup of nuts (combined with amount from original recipe) It was baked in a glass 9 x 13 pan and came out ready at 25 minutes. It was super moist, so moist I think next time I might try getting rid of a little more of the oil for applesauce, plus I made a cream cheese frosting (3 tablespoons freshly squeezed orange juice, 12 ounces light whipped cream cheese, confectioner's sugar to taste: 1-3 cups) which was also very moist, so I don't think it would be a problem to do less oil and more applesauce. Thanks for the recipe!
This cake is amazing. Your guests will LOVE, love, love it! Sometimes I substitute 1/2 the oil with Applesauce, sometimes I don't. Either way, it's a fantastic recipe. Many thanks to Koribear's co-worker :).
This is the same recipe I have used for years. Although my recipe calls for coconut I do not use it because of personal preference. This cake gets rave reviews everytime I make it and I have been asked for the recipe more times than I can count! I am very confused about some of the other reviews that say the cake is too oily. I have never had that thought. Baking in 3 round cake pans will allow a shorter cooking time so that the cake will remain very moist. I always ice the cake with homemade cream cheese frosting. When taking this cake to church gatherings it is usually the first dessert to go and I rarely ever have leftovers!
I have made this recipe a few times already and it has gone over very well. I dont think I made any modifications to it either. Will be making this again for a family member's bday in the fall!
Delicious! Very, very moist and flavorfull. Every forkfull fills your mouth with distint (yet light enough to not overwhelm one another) flavors of coconut, pineapple, nuts, and cinnamon. I omitted the cream cheese icing - didn't want it to mask such delicious flavors. Also, I used BRAZILIAN NUTS(castanha do Para), adding a tropical twist to the cake. This recipe now ranks as my favorite carrot cake recipe. NOTE: it is moist enough to make allowance for overbaking time errors. (The first time I made this cake, I left it in the oven 20 minutes longer than called for. To my surprise it didn't burn. Instead, it formed a delicious, sticky/sugary golden crust around the entire cake (top, sides, and bottom)).
Super yummy!! I don't understand the reviewers complaining it's too moist, what do you expect from a recipe called moist carrot cake? I did do a few changes mainly because of a lack of ingredients. I used half oil half applesauce, I used trail mix instead of walnuts and I used pineapple tidbits since I had no crushed. Went over so well I didn't even get a chance to frost it before it was all eaten up.
Followed this recipe with the addition of 1 C. raisins and it was a HIT. VERY moist. This will be my new carrot cake go -to recipe.
This cake is fabulous!! Instead of the one and a half cups oil, I used half buttermilk. Also I did not drain the pineapple. Much better tasting the next day.
The moist ever! Had to cook for almost 60 minutes for the middle to get done. Worth every bite! Whoa, but the fat grams. It was worth it!
The cake was delicious. My deviations were: I added 1 cup of oil and 1/2 c of applesauce. I also used raisins instead of coconut. I will use this recipe always. I made best carrot cake in the world, also on this site, was dry.
It's become my favorite carrot cake recipe although I have to leave out the coconut due to someones allergy. I double the shredded carrots instead and it works out great. Hesitant baker
Cake was very moist however it takes at least 45 minutes cook time. When checking it at 35 min. the center was not done. Very good and will make this again. Big hit at Easter dinner.
I recently purchased a juice extractor and found that this is an excellent way to use the pulp that is left when juicing carrots. As recommened by others, I reduced the oil to 3/4 c. and added 3/4 c. of unsweetened applesauce. I also reduced the white sugar to 1 c. and added 1 c. of brown sugar as well as ommitting the coconut (personal preference). I baked it in two 9 in. rounds, layered and frosted with Cream Cheese Frosting II found on this site. Even my two year old loved it. This recipe will definitely be used again.
The best carrot cake; very moist! I received rave reviews, especially the coconut and moistness of the cake.
It should be moist, it has 1.5 cups of oil in it. And it tastes like it.
I made this cake for my husbands 30th birthday and brought it to work for him......In my opinion, I BOMBED the recipe. I didnt have canned pineapple, and wasnt exactly sure how to measure 8 oz, so I decided to use the fresh pineapple I happened to have. I crushed the pineapple, and forgot to drain it.....I used about one cup with the juice, and added 1/4 cup more flour when I realized how thin the batter was...... However, everyone at work thought it was great (while I was embarassed to hand it out). I thought it was a little heavy due to the pineapple juice....but everyone else was impressed....Someone even asked for the recipe, so guess it was good!
This is the best carrot cake I have eaten in a long time. Most cakes I have tried are not as moist. This is a very moist cake and I definitely will make it again. I took several pieces to my parents and they enjoyed it, too. Following are a few changes that I made. It still came out quite tasty. Alterations made to carrot cake: 2 cups & 4 tablespoons of cake flour 1 cup vegetable oil 3 cups shredded carrots 1 cup chopped walnuts Add 1 teasppon each of nutmeg and allspice I think I may make this one again for our family Thanksgiving dinner. Yummy!!
This was absolutely delicious. So moist, even the second and third days. I substituted 1/2 cup of oil with unsweetened applesauce and added raisins. It turned out perfectly. I got rave reviews at work and a party. I made them into cupcakes and baked for 20 minutes.
Very moist! It's a hit with my neighbours, especially with one of them who doesn't like butter. I added 1 teaspoonful of vanilla essence and put in one & a half cup of brown sugar instead of the white sugar. Have bake it quite a few times and would definetly do it again.
This recipe was fantastic I did not find it to be greasy at all. I was a little aprehensive about adding so much oil but it was perfect. I will definitly add some raisons next time. This will be at the table during the holidays.
This was okay. Not as moist as I would have liked though.
Have made this many times now and have even baked two cakes in the oven at the same time on the middle rack at 325. I follow the recipe except I omit the walnuts. Whether or not I make one cake or two at a time, I have found it takes more like 55 min. or more to be fully baked and set in the middle. I always get many compliments every time I make it. I am still trying to perfect the frosting and am always looking for a frosting recipe that is a keeper as well. Highly recommend this.
to prevent the cake from being oily substitute half cup sour cream for the half cup oil...winnie
This cake is fabulous. I omitted the nuts and added 1 cup of baking raisins instead. It was a big hit!
I have been looking for a lost recipe and now I have finally found it. It was delicious!!
This was the first time I baked a carrot cake. It turned out really great. Next time I do this cake I will skip the coconut flakes as my family is not really big on it. Thanks for the recipe.
Good, but......too oily, cut back on the oil, and you've got yourself a yummy cake, cut down to 1 cup and it's just as good. Thanks for sharing.
This by far was the bomb!!! Everyone loved it. I did only use half the oil and other half applesauce. Will be making this a lot.
This cake turned out like a slice of heaven!! I did make a couple of changes (1/2 tsp more cinnamon, 1/2 c appleasauce & 1/2 c of oil, 3 cups carrots, 1 c nutts) accidently ommited the baking soda, but my husband never wants me to make a boxed carrot cake again!
This is an excellent moist carrot cake. I've tried some other carrot cake recipes, but they have turned out dry and crumbly. This is a truly moist carrot cake. I bake for friends, family, and coworkers, and my coworkers raved about this cake. One, who really loves carrot cake, told me it was the best she's ever had. Another, who really loves carrot cake, said she only eats them from one of the restaurants in town, because they're the only place to get it right. She said this rivalled that cake. I made these into cupcakes using the recipe as written, and the only word of advice I have, is that if you make cupcakes, only fill your papers half full. The cupcakes tend to grow beyond the paper if you fill to the typical 3/4 full. I also used a cream cheese icing with marshmallow fluff in the mix. I think the combination of the unique icing and this moist cake is the bomb.
I have been baking cakes for a long, long time, and I have made a lot of carrot cakes, this is by far the best I have tasted. It is very moist and just the right amount of sweetness. My family and friends all asked for the recipe.
A Bit of work, but WOW! I brought it to work and it barely lasted the day! I omitted the nuts, and it was still great. VERY moist! It did seem to take a long time to cook though...I kept thinking it was going to burn; it took about an hour.
We loved this cake. We've had a few bad carrot cakes before because their to dry but this one was perfect. The only thing I did different was I added Sharon Lugdon's Cream Cheese Frosting (off this site) to my cake while it was still warm and it gave it nice glaze instead of a thick frosting so it added to the flavor without taking the focus off the cake.
Wonderful moist cake, I made this for a bridal shower and decorated it with cream cheese icing. Was a hit with everyone!
Thankyou for sharing your recipe Koribear. I made it for a birthday and spent the night lining up e-mail addresses to send your recipe on. It's beautiful,moist and with a fantastic flavour
I've made three of these cakes this week! I did three 9" layers instead of a 9x13 pan and used cream cheese icing between and on top of the layers only. Topped them with some chopped walnuts and they were beautiful. My husband says it is the best carrot cake he has ever had. Everyone that has had a piece has loved it.
Just divine, made it as a birthday cake for my sister's 45th and was a huge hit, just so moist and delicious, will definitely be making this again. As with other suggestions, used 1/2 applesauce instead of oil. many thanks for wonderful recipe.
Great! A little lacking in that traditional carrot cake flavor... too much pineapple I think. But otherwise delicious.
I was excited to make this cake as my family loves carrot cake until now. This was was indeed moist because of all the pineapples, it was borderline mushy. I would make this cake with less raisins and definately less pineapple.
AMAZING. I'll make this again and again. The only change i made was less oil. I used 1/2 cup veg. oil, 1/4 cup butter and 1/4 cup yogurt rather than the 1 1/2 cups of oil. I made this in two loaf pans so I could give half to a friend and keep the other half for myself. Don't forget the cream cheese frosting!
Really great carrot cake! I did use 1/2c applesauce and oil. I also, reduced salt to 1/2 tsp and added 1/8 cloves, 1/8 tsp allspice and 1/2 tsp cinnamon and 1 tsp vanilla. Baked in two 8 in cake pans at 325. I add 3 tbsp sour cream to cream cheese frosting.
When my friend made it, it was gorgeous and really moist.
Yum! I was searching for a carrot cake recipe since store bought ones taste like plastic. This is it! Rather than using all white sugar..I reduced the total amount (don't like desserts too sweet)and put in 3/4 cup white sugar and 3/4 cup brown sugar. I also replaced half the oil with unsweetened applesauce. I added raisins but next time will leave them out. Extra cinnamon and some nutmeg really made this cake full of flavor. The Cream Cheese II frosting was easy and balanced the cake flavors perfectly!
This was a great recipe with a couple alterations as suggested by reviewers. I used 1/2 c oil and 3/4 cup unsweetened applesauce. It turned out very moist and was a major hit in my family, my great nephews were over and they loved it so much that the 14yr old asked me for the recipe so he could make it when he got home. Used cream cheese frosting and that topped it off beautifully. Thanks.
Was ok to much oil needs something else other than that. Needs some pecans. I would not make again would try another recipe looking for something a little lighter on the fork too dense.
I made this carrot cake for Easter. After reading reviews, I decreased the oil to one cup. I don't like coconut so eliminated it completely. It took more like 50 minutes to bake in my oven but it turned out amazing. It's the best carrot cake I've ever made. Next time I will try 1/2 cup applesauce and 1/2 cup oil and cut down the sugar to 1 1/5 cups - I'll be curious to see if I notice a difference.
Absolutely delicious. This cake passed the taste test of our son-in-law who was ready to spend $50 for a 9" round layered carrot cake; we thought too much and decided to bake out own following this recipe. Moist, tender, but held together well. wonderful combination of textures and flavors. We'll make this again and again. Thanks for sharing the recipe.
Use 1/2 cup applesauce and 1/2 cup oil and add an additional 1/4 cup flour . Excellent cake and sooo moist!
I found this to be my all time favorite carrot cake.....Most of all I found it to be very moist as well as a lg cake my mother whom is queen of all desserts told me it was the best carrot cake ever and of course I had to give her the recipe...the only changes I made in the recipe was that I put 3 cups of carrot instead of 2 3/4 . I bought betty crocker cream cheese icing which made it mouth watering....try it you will love it.
Love this cake! Made it as our Easter dessert and it was fabulous. I rarely bake, but carrot cake brings back fond memories from my childhood and is one of my husband's favorites. Since I'm not a huge baker, I didn't want to go TOO far from the recipe, but so many people suggested cutting back on the oil, so I did as well, but used 3/4 cup, not 1/2 as some suggested. I think it was just right. Dense, but not overly oily. I also made a 2-layer 8" cake and frosted with a double batch of the Cream Cheese Frosting by Sugar from this site and decorated with mandarin oranges. Biting into one of those along with the cake gives you an instant juicy burst...delicious! Thanks, Koribear, for a great recipe.
This is so AWESOME! Super moist and loaded with yummy goodies then I top it with my super rich cream cheese frosting. I make this for my Best Friend every year for her Birthday. She gets so excited every time,she tells me how delicious it is every time she has a piece. No more Dry bland carrot cake in this house. Thank you for such a Great Recipe!
Made this for Thanksgiving this year for the first time. What a hit. Excellent and actually very attractively presented cake, with the bright color from the carrots so vivid. I followed some of the suggestions of others, and reduced the oil, adding applesauce instead, and also added some finely chopped mixed dried fruit (about a half a cup) and instead of all white sugar, substitued equal portions of honey and brown with the white, equally 1-1/2 cups instead of the 2 cups in the recipe. I did not even notice the lack of sugar! I did add cloves, cinnamon and allspice (1/2 tsp each) and 1 tsp vanilla. Also, I used half of the amount of powdered sugar in the recipe for cream cheese frosting, and it came out fabulous. I have requests from my 17 year old daughter to make this every year on her birthday. (She ate 1/3 of the cake by herself!) I think next time I'm going to add some diced mandarin oranges. This is a really fun recipe, because you can play with it and it is very forgiving!
Best carrot cake I've ever had!!!
Yum,this is the first time I have made carrot cake,the changes I made are,as others suggested I uses 1-cup of oil,1/2 cup milk,1 1/4 cup brown sugar.took 1/2 cup raisins,uses fresh pineapple pieces cubed,1/2 cup of pecans chopped and 1/2 tsp of nutmeg,1 tsp of vanilla extract.delicious,don't think this cake needs frosting.oh I baked it for an hour and fifteen minutes.will be making this again,my eleven month old loved this cake,guess next time I'll use wheat flour.thank you for sharing this recipe.
I used cranberry preserves instead of pineapple and added some dried apricots , almonds instead of walnuts , was very moist and good .!!!
Fantastic cake! Easy, delicious and enjoyed even by those who normally don't like carrot cake. The only thing I found, was that I had to bake it for about 15 minutes longer than stated in the recipe. Otherwise - ace!
THIS CAKE WAS GREAT, MOIST, AND A BIG HIT AT A CATERING JOB I HAD. I MAKE TWO LARGE SHEET CAKES AND HAD OTHER DESSERTS. ENDED UP SAVING ONE CAKE AND DROPPED OFF AT THE COUNTRY CLUB FOR THE STAFF AND WHOM EVER ELSE. NOTHING BUT GREAT REVIEWS FROM ALL. WILL MAKE AGAIN AND AGAIN. NOT HARD TO MAKE EITHER!
What a great carrot cake!Very easy to make.Will make again.
Although i am not a big fan of carrot cake,this cake was devoured at my husband's work place. They said the best part about the cake was that it was really moist and not overly sweet.I did take a note from the other reviews and decreased the oil to a cup.Thats all it needs really.Oh,and I left out the coconut,just didnt have any.This should do really well with carrot cake lovers.You wont be disappointed.
Excellent carrot cake. Very moist. I only used 1 1/4 c. oil. I had to bake it about 45-50 minutes in order for the center to cook through.
Tried many, this recipie works! The extra oil and eggs make this deliciously moist. I used a tablespoon of cinnamon. Also, I get cream cheese filling from the cake decorating store and use that as a topping - yummy!
I needed a great recipe for making Carrot Cake for my parents 50th Wedding Anniversary celebration. I made 7 of these cakes, modifying the recipe to reduce the oil to 1 cup and the sugar to 1 1/2 cups. I also added raisins. I made them a week in advance, froze them and the day before I finished them with my own cream cheese frosting recipe, but the cake was a huge hit, with all 112 servings gone! It was a very well liked.
Wonderfull Wonderful - I made this cake for a church dinner of 200 people - Everyone loved the Cake! I will use this again for family gatherings.
Wow did this cake for the first time and it was gone with in 2 days. I recommend this recipe to everyone.
This is the same recipe I have been using for years -- everyone raves over it. People swear it is the best carrot cake they have ever had. I got it from my mother, who got it from her father. Mine calls for pecans instead of walnuts. Other recipes don't include the can of crushed pineapple, but it makes it so moist. I use a bag of grated carrots from the store which makes prepping super easy. Also fantastic for cupcakes with lots of cream cheese frosting. Incredibly rich. Even people that don't like carrot cake love this!
I loved this cake, I listened to the other reviews and did 3/4C of unsweetened apple sauce and 3/4C of oil, and I also halved the sugar as well (I used one cup). It really is a delicious, moist cake - even after a couple of days!
This is about the best tasting carrot cake I have ever had. I made it for my hubby's birthday, who is a health nut. He actually had 3 pieces (so we could get it out of the house, haha). I used brown sugar instead of white. I noticed that some of the reviews said to cut back on the oil. I cut back to 1 cup, but it still may have been a little much as the cake was mushy in the middle. So I cooked it about 50 minutes, almost too long. Next time I will use 1/2 cup oil and 1/2 cup applesauce. Great recipe with a few minor changes.
This cake is FABULOUS!!! My son wanted a carrot cake for his birthday party, and I didn't have a recipe for one. So glad I found this! I loved all the ingredients (pineapple, coconut, nuts, etc). It so moist. I, too will cut down on the oil next time, as it took over an hour to bake in order to get the middle done. I added a teaspoon of vanilla, and almost a cup of raisins, as suggested by others. I frosted it with the cream cheese frosting. Everyone loved it. Allrecipes.com is the best place to find fantastic recipes!
This was great! Made it for Thanksgiving and family we're calling me the next morning making sure to let me know I have to make it for Christmas
I was at work and decided to pick up ingrediants for a carrot cake.Later that afternoon my husband called t o say he found a carrot cake recipe that we could make tonight. Well it was back to the store for the pineapple and coconut but it was worth it. This is a wonderful cake the only change that we made was to substitute some of the oil for applesauce and it turned out fablously. Will be making this again and again.
I reduced the oil to 3/4 cup and it was still moist and delicious. Thank you for sharing the recipe ;)
OMG!!! The best carrot cake I have ever had. I wanted to make a carrot cake for my mom's birthday, but had never made one before. I came across this recipe and decided to try it. I read the reviews ahead of time and saw where most complained about too much oil, so I cut back the oil to only 1 cup (didn't have any applesauce to substitute). I also added raisins, other than that I followed the recipe to a T and it was better than perfect. SO MOIST, full of flavor and goodness. Really easy to make too!! I used the Cream Cheese Frosting II recipe for the final touch... it's what heaven tastes like. :)
Baking and sharing with friends and family is my hobby. After making this cake, I have had numerous people begging for the recipe. I've made many carrot cakes over the years, but this one is by far the most rich and moist. Throw out all those old carrot cake recipes and keep this one instead! Happy baking!
My husband absolutely loves carrot cake and he says this is the "Best" he's ever had
It makes me crazy when people change the recipe then review their own. I followed this recipe exactly but used just 1/4 less oil because it seemed like a lot. It's a delicious, wonderfully moist cake but was still far too oily. Next time I will use only 1 cup oil or maybe less. And I used the "Basic Cream Cheese Frosting" recipe from this site. Very good.
This is an excellent. I used 1/2 cup oil and 1/2 cup unsweetened applesauce. I added 1/4 tsp cloves and 1/4 tsp nutmeg. Next time I will try using less sugar.
I have to say this was the easiest way to make carrot cake from scratch. This was so moist and delicious. I made it into four layers and mixed cream cheese with an already made canned white cream frosting from BC. Totally the best and I will make this again for anytime.
I made this cake for the First time and I was so pleased with the result. my family and my colleagues was amazed , the taste was gorgeous and so moist..and my colleagues have asked me for recipes..Thank you for sharing this recipe...Leonila
Made this and it came out extremely delicious. It was a tad oily so I would use a little less oil next time around. But got a lot of wonderful compliments on it.
This was delicious and a very moist cake. No frosting needed, and was not so sweet. Very satisfied.
By far the moistest carrot cake! I made this cake and baked it in 2 9 inch pans. I had to leave but one layer wasn't done so I turned the oven off and left it in for about 2 hours; it still came out unburned and moist! This one is a real keeper, thanks!!!!!
I've tried other carrot cake recipes and this is definitely the best. Very moist and my hubby said it was better than his Mom's! Only thing I changed was to add raisins for the raisin lovers in the family. Thanks so much for sharing the recipe.