Carrot Cake I

I was searching for that perfect carrot cake recipe, and I seem to have found it! I chose this one after looking through the recipes on this site and the reviews. However, I did go along with some of the suggestions to reduce the amount of vegetable oil. I used 3/4 c. and the cake turned out moist with no oily taste. I also used 1 cup w. sugar and 1 cup brown sugar rather than all white. I opted for walnuts instead of raisins. It came out perfect in a 8X12 inch pan for 40 minutes in 350 degrees. I didn't try the glaze icing and went with the suggestions for the Cream Cheese Frosting II recipe. I love cream cheese desserts and even though I used 95% fat free cream cheese it still tasted flavorful and rich. Awesome combination. Rave reviews came from all who tasted it.

Good recipe. Cake comes out moist and tasty. One caveat: the recipe says to leave the cake in the oven for 60-70 minutes. This is too long. I put my cake in a 10 inch bundt pan for 60 minutes at 350 degrees and the cake was overdone. Next time I plan on checking the cake at 45-50 minutes to test for doneness.

I reviewed several recipes and choose this one. I made it for my new bride who loves carrot cake. The cake was INCREDIBLE. She says it is the best carrot cake she has ever had. The flavor was so wonderful and the cake was extremely moist. I think the cake gets better with sitting and allowing the raisins and spices to ferment into the cake... for several hours prior to serving. I recommend adding a bit more nutmeg then called for and I also added 1 teaspoon of genuine mexican vanilla to the batter as well. Mmmmmmm Enjoy this recipe. This cake will make many new friends for you.

I reduced oil to 1 cup and used 1 cup white sugar and 1 cup brown sugar. The cake turned out very good and moist. I will be making this again, it is now my favorite carrot cake recipe.

I baked it in a 9x13 pan for 40 minutes, delicious!

My husband loved this cake, I thought it was too wet. DO NOT ADD ANYMORE THAN 3/4 CUP OF OIL.

Hi I'm Tyler. My friend and I had to make carrot cake for our science project. We both thought it was not only delicious, but the best carrot cake we had ever tasted. One of the other teachers came into our classroom to sample some of the food and asked for a slice of our cake. He then asked us what the "orange" things were and after we told him that they were carrots, he said that he didn't realize that carrot cake actually had carrots in it. After we stopped laughing, we realized that he wasn't kidding! Anyway, the whole class loved it and the entire cake went in no time!

I used regular raisins soaked in rum, and added a few walnuts too. Really moist and tasty. I didn't make the frosting this time because I didn't have the cream cheese on hand. Next time I'll try the frosting too. This recipe beats the dried out stuff we get at the grocer's bakery any day.

Wow a keeper for sure. I used 1 cup of oil and 1 c brown sugar and 1 c white sugar, also I baked at 350 40 minutes in 9x13. I also used cream cheese frosting. Tip: I use a Kitchen Aid chopper (any chopper will do they sell some at Walmart mini choppers for $5 on black friday) I put my carrots in there and pulse until finely chopped, work as well as shredded and a lot easier. Yummy!!!

Based on previous reviews, I made some changes: 1/4 oil with 1/2 cup unsweetened applesauce, 1 cup white sugar, 1 cup light brown sugar. I also used the cream cheese glaze as written. This cake was a hit at a recent party. It had just the right amount of moistness and spices.

I thought my Oma's carrot cake recipe was the very best-until I tried this one. We give it 5 stars! Outstanding!! Thanks so much for sharing! Got any more recipes you'd like to share? If you do have any more recipes, JAZZY-GIRL wants to try them.

I cooked the cake for 70 minutes and I guess that was 10 minutes too long. After flipping the cake out of the bundt pan the outer crust of the cake was a little bit hard but not too bad. The cake still tasted great and was super moist in the inside. The icing was great too.

Not as good as I'd hoped it would be. A bit dry and somewhat lacking in flavor. I'll continue to look for a better recipe.

My kids loved this cake. I did use only 1c. of oil and to be honest, next time I make it I will reduce it to only 3/4c. It turned out pretty heavy and greasy for my taste. Update: We now make this with only 1/2c oil and a single serve of unsweetened applesauce. Not only does it rise better but the entire texture is fantastic!

I don't know why it said to use a bundt pan, especially since the picture shows a round cake pan...so I used a 8x8 glass pan, and it took FOREVER for this to finish. When it was FINALLY cooked through, the outside had a very burnt look and feel, almost carmelized. I had to reduce the heat of the oven for the last 1/2 hour or so just to get it cooked through without completely ruining it. I think it should be specified how long to cook it in 2 round cake pans, not a bundt. The flavor itself of the cake wasn't that great either, even after I cut off the burnt edges. I also thought that it had a bit too much carrot in it? Also, I used my own frosing- 16 oz. cream cheese softened, 1 1/4 cups powdered sugar, and 1 tsp. vanilla. The frosting was the best part! I used the leftover frosting on some yellow cake cupcakes I made the next day. I wouldn't make this one again. I'll keep searching for "the perfect carrot cake" recipe. My search does NOT end here.

This was the first time I've ever made carrot cake from scratch and it was delish. So moist!! I'm giving it a 4 star instead of 5 because I, like some other reviewers had a hard time getting the cake out of the bundt pan. One section of the cake got stuck in the pan and broke apart. I scraped as much off the pan and tried to put it on the cake. With the frosting you didn't even notice it but it was annoying that it got stuck...especially since I generously sprayed the pan with baking spray. But otherwise, it was a really good carrot cake and I will definitely make it again. Maybe next time I'll try a square pan instead.

OMG

When I made this and tasted it I thought, "Did I make this?" It was quite impressive. Very easy too!

Very Yummy, only used 1 cup veg. oil. 1cup white/brown sugar as suggested. used bunt pan and it gave it a very nice "crust" on the bottom, Great Texture! EASY to make, hardest part is grating your carrots!

This is the traditional form of the cake and I liked it. I've made it twice and, for me, it was simple to put together, which is great because I'm not much on kitchen stuff. The only thing I changed was making the frosting with 2--3 oz. packages of cream cheese and adding extra flavoring to compensate. I put the carrots in a food processor, not a blender. I also added a cup of chopped walnuts and since I didn't have any white raisens, I used my black. I also added a dash of ginger. Tastes very good to me. C. Watkins

I could not get over at how DELICIOUS AND MOIST this cake was! Before making this cake, I only had eaten carrot cake. I could not believe I had actually made such an incredible cake!

Why did it say to use a Bundt? I thoroughly greased my bundt with butter and the cake completely stuck. It also looked terrible...has a carmelized/burnt look to it. It tastes good; but not wonderful. I was so dissapointed with its poor apperance. I used "Cream Cheese Frosting II" and the frosting is great. I am still looking for a great carrot cake recipe.

Was very moist and good flavor; I would make it again. It was attractive on the plate; I sprinkled walnuts on top of th icing. One problem, I made it in a regular size bunt pan and it spilled over in the oven. So next time I'd put less batter in the cake.

I just finished baking this and as it was cooling, I took a piece to test it out. It tastes like oil! Way too greasy and very sweet! I thought the carrot to flour ratio was off (3:2 cups), but I just kept on going (thinking it might work out) and boy, there was more carrots then cake! I made this to bring for work, but after testing it, I doubt I even want to leave it home for my family to try it! Won't be making again.

I love this cake and everyone I make it for loves this cake. However, I have adapted the recipe a bit used 1/2 cup Lighter Bake instead of 1 cup of the oil, replaced 1 cup white sugar with 1 cup brown sugar, didn't have nutmeg or raisins, added some walnuts and used molasses instead of corn syrup in the glaze. All this makes the cake a little dark, but it's yummy!

Excellent recipe!!! I baked it in a 9x13 pan and made my own cream cheese frosting, and my family and friends raved at Thanksgiving! The only change I made was 1 c white/1 c brown sugar, and it came out great...will definitely make again!!!

Really good, and very moist! I substituted walnuts for the raisins, and made them into carrot cake muffins. A big hit!!

Everyone raves about this carrot cake when I make it. Such a great recipe. You dont need to use that much oil though.

The cake tastes great but, oh the calories! So much sugar and oil!

excellent recipe! the ideal carrot cake, I took the suggestions and used 1 cup of oil and it came out great! I also used vanilla frosting instead of cream cheese frosting.

AWESOME recipe!!!! Extremely simple to make. While baking the smells will have you drooling, and the first bite of cake is all that you imagined and more! Thanks for sharing this recipe!

1 cup chopped pecans 1 cup packed brown sugar 1/2 teaspoon ground cinnamon 6 tablespoons butter or margarine, softened added into half of batter and then on top

A terrific recipe just as written. Thanks for sharing!

I didn't have the cream cheese to make the frosting for this cake, so I used a vanilla buttercream and it turned out great. I also used a sheet cake pan to cook this in,1 tbsp of sour cream, and 3/4 cup of oil like others suggested. still moist after 4 days.

This carrot cake is amazing! usually when i've made carrot cake in the past, it's too dry or too mushy.... so i split the carrots in half... half i grated raw and the other half i steamed first, then mushed. i followed everything else to the -T-! and it came out PERFECT. exquisite! i'll definitely make this again :) thanks for the recipe!

It is a little bit too greasy. For the rest is excelent! I reduced 1/4 cup of oil on the second try and it came out fluffier. I will try to reduce the oil more on the next batch.

It's March break and the kids needed to fill some time! This was a delightful and easy recipe for them. I made them cut the oil back to 1C and it was still very moist! Flavour and texture were nice and we made it in a 9x13 without icing and it was half gone the first day!

So moist!!! I made this for my husband and daughter's birthday. Everyone at the party said how moist and yummy it was. The only change to the recipe is that I didn't use raisins and I made a different cream cheese with pineapple frosting. This is a keeper!

Yummy....loved this. It was moist and just the right sweetness. I took a shortcut and used canned cream cheese frosting. Very dee-lish!

Perfect! Perfect! Perfect! Oh my gosh - I felt like I really knew what I was doing and it was beautiful & delicious for Easter! Thank you!! (3/4c oil, 1c white, 1c brown, 2 8x12 pans, cream cheese frosting II)

This is a very moist and carroty cake. For a cool variation on this use 1.5 cups carrot and 1.5 cups shredded and peeled zucchini. Substitute half of the raisins with dried sweetened cranberries. These will make the cake a little smoother and milder. Enjoy!

This cake was moist and delicious. I used Cream Cheese Frosting II to frost the cake.

I used 1/4 cup less oil and used store bought creamcheese icing, then coated the entire cake in walnuts. It tasted alright, but I had big problems with the batter overflowing the pans. You should see my oven! It is definately too much batter to put in just two round pans! Pretty good recipe overall, and some of my problems may have been cook error.

excellent! what can i say. very moist and just plain delicious!

Perfection! This cake was a hit at our Thanksgiving dinner.

SO good!! I tested the recipe first by making it for 4 servings... and I ate it all in one sitting!! I substituted Agave syrup for the sugar, and it still turned out great.

I made this today for my husband's birthday, his favorite is carrot cake and I have never made it before. I also reduced the oil to 1 cup, added a tsp of pure vanilla, and I did not use raisins. I cooked it in 2 round pans for about 30-35 minutes. I used the cream cheese II recipe. It was simple delicious. He loved it and so did my kids who never eat the cake, but only the frosting. It was moist and flavorful. Oh la, la, Wonderful cake!

Overall this is a great recipe. I gave it 5 stars even though I altered it with some of the suggestions from other users. I used only 1 cup of oil and to be honest if I used the amount it said it would of been to wet and heavy. I also used a cup each of white/brown sugar. I didn't use the icing instead I used the cream cheese icing II. Everybody loved this cake and said it was one of the best carrot cakes they had ever had. Thank you for the recipe and suggestions.

friends and family who tried this cake loved it.

I made this cake for a fraternity that I cook for. It was a big hit!

Yummy! The cake was demolished in moments by friends- they couldn't get over how moist it was. Thanks, I'll use it again!

ok let me start by saying i loved the cake however i was not a fan of the icing

I only made the carrot cake not the icing. I made this recipe for my mom's wedding today. It was great everyone loved it. I used a different cream cheese icing becauce I wasn't sure if this one could be piped and hold up well. I followed the recipe exactly, except that I soaked the raisins in water and rum extract for about 1/2 a day before hand. Very Moist!!

I made this for a teacher appreciation luncheon at the end of the school year. Everyone raved. Very similar to my mom's recipe. Easy, if you have a Cuisinart to shred the carrots!

this carrot cake is so delicious. I had found it a while ago and I tried it for a family gathering. They ate both cakes and everyone wants me to make it now.

Excellent cake! I took it to a BBQ, and was scared taking a new recipe without trying it first. It was GREAT. I had just dug up carrots from my garden and had so many I didn't know what to do. Searching I found this recipe and am glad I did. I used the cream cheese glaze and it was wonderful. I also used my food processor to do the chore of grating the carrots for me. It took less than one minute!

I have now ended my search for a great carrot cake recipe! I did decrease the carrots to about 2 1/4 cups and added a cup coconut and a cup chopped walnuts. Instead of frosting, I made a glaze with milk, maybe an ounce of cream cheese and powdered sugar. The cake was deeeeeelish!!! Moist and so tasty. Everyone that tasted it fell in love. Thanks for sharing

We loved this with pecans and extra cinnamon!! We took this in our lunches all week. A fresh yummy cake.

Good starter - I substituted some yogurt for 1/4c of oil. Increased the cinnamon and nutmeg. Moist with goodness!

Yummy! My husband, who's very hard to please, even had seconds of this. I did decrease the oil to 1 cup instead of 1 and 1/4 cups. I also baked this in a 9 x 13 pan - it took about 45 minutes. I will definitely make this again. Thanks!

Fantastic, moist cake. I also reduced the oil to only 1 cup, and used light cream cheese. This ones a keeper!

Best Carrot cake I have ever made! (and I have made many) I made this for Easter 2009 and let me say this one is a keeper, it was very moist and flavorful. The frosting was great too. I added some food coloring to some that I had separated and made little carrots and border as well. My family loved it and thought it looked cute! Thanks

This cake was just not that good--I threw away half of it. Even my daughter-in-law who loves carrot cake was not that crazy about it.

I give this recipe 5 stars because it is so very forgiving. I made it late one night for my family to have for breakfast the next morning because I was out of every kind of breakfast food. I didn't use accurate measurements (just kind of eyed it) and I made a few little substitutions...and it was sooo good! The frosting was great too. This will end up as one of those recipes that I memorize and use as a starting point when I want to create something new. Thank you!

This cake is DELICIOUS although I followed some tips from some others used 1/2 brown sugar 1/2 regular and 3/4 cups of oil instead of 1 1/4 and I made it in a bigger Pyrex rubbed it down with shortening didn't stick at all cuts without any trouble So moist and it tastes amazing!!! had to make more frosting because of the size of the container I made it in but no biggie tasted till it was perfect! If you are going to make a carrot cake, make this one! Also, cooked at 350 for 35 minutes, 60 and it would have been burnt here!

This is probably the best carrot cake I've ever had!! Came out perfectly moist and delicious!! Just Awesome!!!!!

This was the first carrot cake I've tried from the internet. Everyone at work and home loved it and all asked for the recipe. It is one fabulous cake! Thank you for sharing it with us!

This was the first carrot cake I made and it was a big success! Even my husband who doesn't eat much cakes loved it.Thankyou for sharing this recipe.

This is a great Carrot Cake recipe! I've made carrot cakes for years and my family loves them so I'm pretty familiar with the process. Now, I will say that I changed the recipe just slightly, omitting the raisins (just for preference) as well as the corn syrup in the icing (I make cream cheese icing quite a bit and find that the corn syrup is unnecessary). It's super moist and smells sooo good when it's baking. I like to make layer cakes so I actually made 3 layers out of this batter, and baked it for about 25-30 minutes. Rave reviews!!

We left out the raisins, but otherwise followed the directions exactly. Good, but WAY too oily! Like drippy on the plate after it was cooled and taken out of the pan(we used a 9x11). I would cut back on the oil next time, but otherwise the flavor was great. We did not use the glaze in this recipe, but used a cream cheese frosting also on this site.

I followed other reviewers advice & only used 1 c. oil. Also 1 c. brown sugar & 1 c white sugar. I added 1/2 c walnuts. It wasn't as good as I expected. Perhaps I needed the extra oil. I did like the icing better than other cream cheese recipes suggested because it's lower in fat, with no butter. I've used the icing on other recipes. My husband loves it.

this is the best carrot cake it ever tasted! I had all the ingredents together and ready by the time the oven was up to temperature. enjoy it!

Absolutely wonderful...loved by kids and adults.

Delicious cake! We did cut the oil down to 3/4 cup but added nothing else. It was super moist and great to decorate!

I didn't do the frosting at all. Yes, I know it's tradition but I'm just not that much into frosting and using corn syrup just sounded sickeningly too sweet. I commonly leave frosting off any type of snack cake. This was OK but nothing exciting. I've had better carrot cakes. I also remembered why I never make it - grating carrots is one major hassle.

This was very good. It tasted even better the next day. I will make this again but next time I will reduce the amount of oil down to 3/4 cup because it was very oily. Laura

This is our family's favorite cake. It is moist, rich and delicious. We get requests to bring it for special occasions when we volunteer to bring dessert. The hardest thing about it is grating all those carrots,and the Cuisinart makes quick work of that, if you have one. Fabulous recipe.

i thought this cake was absoluteley delicious, it was neither too rich nor too bland. My entire family loved it, including my dad who took multiple helpings. I highly recomend this recipe.

I made this specially for my dad's birthday. It came out great, but broke into two big pieces while I was taking it out of the pan.. I used butter to keep the flour on the pan, and I'm not quite sure what went wrong. The frosting tasted great and, despite appearances, turned out to be enough for even a 10" bundt cake (more surface area than a normal cake). Used 3/4 cup vegetable oil as recommended.

very good, but very heavy. Not going to fit into my diet more than a couple times a year!

Rave Reviews for this Carrot Cake. Followed suggestions of others and reduced the oil to 3/4 cup and used 1 cup of white sugar and 1 cup of brown sugar, no raisins don't care for them. I have made this 3 times now and everyone is asking for the recipe. Used the cream cheese frosting recipe from here instead of the glaze. Also, I baked it in a bundt pan. Its a big hit!

I had another recipe for carrot cake, maybe more scrumptious really but with butter in it and so much greasier! with carrots and oil you even think it's definitely healty food...you can reduce the amount of oil and I had to do without the frosting but it turned out well all the same

I too, used 3/4 cup oil, and 1 cup brown sugar-1 cup white sugar, and no rasins. I added about 3/4 cup walnuts, too! It was outstanding! My family loved it and I gave the recipe to my daughter and daughter-in-laws. Even all my grandchildren ate a slice with walnuts in it! I made it in a bundt pan. It made a beautiful presentation with the white cream chees frosting drizzled over the cake!

Had it in the oven for nearly 2hours,still too moist.

This was awesome cake but awful to make! This was gourmet tasting!! Yum!

Very very good. I opted to use the allspice cream cheese frosting instead of the glaze but otherwise followed the recipe exactly. My guests all enjoyed it.

Excellent!!! I made it for my birthday and I am crazy about the taste of it!!!It will be one of my favorite cakes!!

My first carrot cake, and it was a big sucess. It was messy to eat, but that did not stop my guests from digging in!

I didn't reduce the oil. But...i exchange 1/4 cup of olive oil mix with 1 cup cooking oil. And i add 5 eggs not 4 as in the recipe. The cake turned out to be very delicious, not oily at all. Also i add more nutmeg & 2 tablespoon of rhum..It gave more fragrant and rich flavor for the cake. One more thing...i bake it in the convection microwave oven 180 celcicius for 80 minutes. It bake perfectly!

I combined this recipe with the design for easter suprise cupcakes...I am serving them tomorrow for my family & my fiances family. My mom loves carrot cake so I wanted to make her some special cake AND have it available for the whole family...she tried it tonight and loved it! The glaze tastes wonderful!!

This recipe sounded so good, I got all the ingredients from the store and hid them for several days just to bake this cake as a surprise for my husbands birthday. I followed the recipe exactly, poured the batter into a normal-sized bundt pan (it filled it 2/3 of the way full), and put it into my 350 degree oven. About 20-25 minutes into the baking process, I noticed some smoke coming from my oven --- the batter had boiled over (a LOT) and was dripping heavily onto the rack below and the bottom of my oven. Needless to say, I am sitting here smelling my burnt, deflated masterpiece until everything is cooled enough to clean up. And my husband has to pick up a store-bought birthday cake on his way home from work. Lovely.

YUM...MOIST...GREAT cake! Well worth making! Pared down the oil to 1 cup, then doubled the recipe for a large two layer baby shower cake, will omit 1/2 tsp of baking soda next time. I was afraid from how it smelled that it would have a baking powder/soda taste...it didn't! But I will make that adjustment as a test if I double the recipe again.

This carrot cake has been quite a hit! I've made three of them so far--one was requested as a gift for a party where it received many compliments. I reduced the sugar as suggested and used 1/2 white/brown sugar. In the last 2 cakes I did, I'd run out of white flour and decided "what the hay" and used whole wheat. The whole wheat actually came out better and I highly recommend it. Additionally, I did not use the frosting recipe. Instead, I made a simple sugar glaze using powdered sugar and water--about 1 to 1 and 1/2 Cups powdered sugar mixed with 2 Tablespoons water. Poured over top and allowed to cool for about an hour in the fridge. Non-dairy and just right.

Best ever! Except I left out the corn syrup in the frosting.

Very good taste and texture, this cake was so delicious. . .I will be making it again and again.

Great recipe. Very moist.

Great cream cheese glaze. I substituted the corn syrup with real canadian maple syrup.

Delicious!! The only thing I changed was that I added shredded coconut and pecans at the end.

Excellent cake, my whole family enjoyed it!