Reviews for Sam's Famous Carrot Cake
i've tried many carrot cake recipes, and this one by far is the best. i followed it exactly and it came out perfect! thank you for the wonderful recipe!
I made this, just as written ,and it was excellent. There was a large party of people who thought it was the best recipe for carrot cake they had ever eaten. I baked it in a 9 X 13 pan, as it was the only one I had, and it was perfect. I also used the cream cheese II frosting which was delicious. I highly recommend this recipe!
This is THE BEST carrot cake!!! I will never use another recipe!!! Have made it twice now! I have a new favorite!! First time making it I followed the recipe exactly. Second time I used 1 cup white sugar and half cup brown. I think I liked the 2nd version better using the brown sugar. Beyond that simple change this is an amazing cake!!! I might try it next time with applesauce instead of oil.
I made this for my husband last night. He loves carrot cake. My husband said that it was good. He also said that it wasn't sweet enough so I'll add a little more sugar next time. But, he still said that the recipe is a keeper : ) UPDATE (7/5/07): I add 1/4 cup more sugar and substitute applesauce for the oil. And for the frosting I use Cream Cheese Frosting II on this site. I have been asked to make this cake at least five times in the last 3 months : )
There was way too many "extras" in this carrot cake. I did not like it and nor did my family. I am on to try a new carrot cake recipe!
My thanks to Brian for sharing his Grandfather's recipe. It was wonderful.
This carrot cake recipe is the best I have ever had and made! I brought it into work for a treat day and now everytime we bring in treats, my co-workers beg me to bring this in! Delicous!!
This recipe is phenomenal! It's not too sweet, it's chock full of all the delicious things that make this a real carrot cake. I modified it slightly with some recommendations from other reviewers: added another cup of carrots, used 1 cup white and 1/2 cup of brown sugar, used applesauce instead of oil, I boiled the raisins in oj (OMG!), added a bit of allspice and nutmeg, almond extract and a lemon rind. I topped it with a mix of cream cheese and vanilla bean icing from Williams-Sonoma (their icings are insane!). My partner can't stop raving about it, the neighbors love it as well as all of those at work. This will definitely be my 'secret' recipe from now on. Thanks, Grandpa Sam, for making my first scratch carrot cake a hit!!
This cake it is insane I did tweek it a bit. For the cake I did not add nuts or coconut to the mix I used 3 C of carrots. I toasted the coconut so those that did love it they just sprinkled it on top of their slices they did and loved it. I also heated in the micro wave 1 cup or so of OJ, & of the pinapple juice just enough to cover the hard raisons I happen to have and let them sit until cooled then drained them they were plump and full of flavor. I did up the salt to just ½ tsp not sure if this mattered did not hurt. I did have to use 2 8 inch pans and cooked at 350 for apx 45 min my caked was not a fluffy cake it was a cross between fluffy and pudding I also made it a second time in the 8x12 pan as directed. for the frosting I used 4Tbl butter & added zest of one large lemon finely chopped & a splash of lemon juice, it added yet another amazing note of flavor to this frosting, I love the cheese flavor but make it your own as far as sweetness, all I had was 1 8oz pkg of cream cheese and maybe a ¼ of another I added 2 1/4 cups of confectioner sugar (might add less) 2 tsp of vanilla and I happen to have a splash left of half and half so that was added for a more smooth frosting, I decided to drain another 8oz can of pinapple and add it to the frosting along with the zest of 2 lemons chopped fine yum. This cake was more than a hit it has now been requested as everyone’s new birthday cake and has ordered one for Christmas. This cake is very forgiving and well worth your time.
Best carrot cake I've ever made/had! The only thing I changed was that I didn't have crushed pineapple, so I used just under 8 oz. of pineapple juice instead. I baked 3 layers (with a slightly shorter baking time) and covered them with homemade cream cheese frosting. My family couldn't stop raving about this cake!
This is the best carrot cake we have ever had - chunky and full of tasty ingredients. My grandmother, who thinks she knows every recipe there is, insisted I give this one to her!
This is an easy and excellent recipe for carrot cake. I cut my sugar to only 1/2 cup, and it was plenty sweet from the pineapple and raisins. What a beautiful springtime cake with fresh carrots! So easy to whip together. Will never have to buy another carrot cake again!
Perfect, moist carrot cake. I made these for Easter and everyone loved them. I made them into cupcakes just to make it easier to bring to my Mom's and my MIL's. I topped them with cream cheese icing and a sprinkle of cinnamon sugar. This will definitely be my go to carrot cake.
This is wonderful...I just subtitue almonds instead, but my whole family raved about it!
YUMMY! I used my 9x13 glass pan. I didnt have buttermilk, so I used 2% milk and 1t lemon juice. I also decreased the raisins, coconut and walnuts to 3/4c each and increased the carrots to 3c. I did use my Food Processor and it made shredding the carrots and crushing the pineapple a cinch. Baked at 350 degrees for 55 minutes and it came out absolutely perfect! This was phenomenal! I honestly didnt even think I liked carrot cake, since I have never had one that I could say was good, well this one is excellent and thank you for posting, cause now I am a carrot cake addict!! YUMMY
Amazing!! Made it exactly as is, but omitted the raisins because I'm not a fan...Super moist and delicious! I used two 9" round cake pans and decorated with Cream Cheese Frosting II from this site (added some lemon juice & zest for more flavour!).
This is amazing! I followed the recipe exactly and it came out luscious, very moist and tasty. I baked it in an 11 x 13 pan which cut the baking time to about 45 minutes. I made this for one of my best friends birthday and he loved it. Everyone that ate a piece raved about how good it was and everyone could tell it was "scratch" made.
This really is the best carrot cake! I had not made a carrot cake for a while and searched this site for a recipe, reviewing several submissions before deciding on this one. Everyone who ate it loved it loved it loved it!!! I personally omitted the coconut, walnuts, and pineapple as I did not have any on hand and did not recall using them previously, so I doubled the carrots to four cups to keep the volume correct. I used a cream cheese frosting to top it. It was moist, sweet, savory, satisfying, delicious - all around winner for any occasion; and it was easy to make too!
My search for the ultimate carrot cake is finally over. This cake is AMAZING! I like my carrot cake with a little extra spice so I added 2 tsp. freshly grated ginger and 1/2 tsp. ground cloves. Perfect! I also used 1 cup brown sugar and 1/2 cup white... I like the flavor of the brown sugar over just the white, and it also helps retain the moisture of the cake. Also toasted my walnuts for that extra bit of flavor. Baked this in 2, 9" round pans for about 35-40 minutes. Frosted with cream cheese icing and decorated it for my sister's birthday. This cake is JUST like the one I love at a certain restaurant around here. YUM!! Highly recommended!!
The best carrot cake I've ever made. ;D I loved the taste and texture of the cake. It was perfect.
This cake will live forever!! Sumptuous, mouth watering , healthy and irresistably yummy! (Because I'm sensitive to sugar I used Xylitol instead.I used 1 and a quarter cups.I also used stoneground wholemeal flour.) This is the best cake I have EVER made and my teenage sons and husband LOVED it! Thank you Sam!
Fabulous recipe!! I didn't change a thing!
EXCELLENT! I am a nurse and while this takes awhile to make it is 100% worth it. At work I am always asked to bring "my" famous carrot cake. I tell them it's Sam's Famous cake but they insist since I am the one cooking it is my famous carrot cake! I use 50-75% wheat flour and the rest all-purpose and you can't even tell.
I have used this same recipe for over 30 years! It is by far, the best! I am away from home and needed 'my' recipe that I had left at home. My family LOVES this recipe! Have fun with it, substitute some of the carrots for zucchini , substitute some of the walnuts with pecans and pistachios, substitute some of the pineapple for finely chopped apple, substitute some of the raisins with craisins or other dried fruit for a wonderful 'Morning Glory' breakfast muffin!
Made 2 small alterations to this recipe to make it a bit more healthy but it did not change the flavor one bit. I used "sun crystals vs sugar (part stevia & pure cane sugar) use half as much sugar than recipe calls for when using sun crystals. I also used no sugar added applesauce instead of oil. I also used 1 cup of whole wheat flour and 1cup white flour vs all white flour & then I decided to boil the rasins in orange juice & let simmer for about 5min & then added as recipe called. Made this for my husband who is a carrot cake lover. He is always saying it is hard to find a really good carrot cake. He LOVED this cake. He said it has EVERYTHING a carrort cake should have. My father told me this was THE BEST carrot cake he had ever eaten. The texture and density were spot on. Thanks so much for sharing this recipe! This is a keeper in my recipe box.
Have made this several times. followed directions exactly. Perfect everytime and is the best carrot cake I've ever had.
This carrot cake is PERFECT by the 3rd day. This recipe is perfect cuz it doesn't have too much cinnamon. I love cinnamon but I don't want my carrot cake to taste like a spice cake so this is perfect for me. The first day I decided I didn't like the raisins (which I had simmered in O.J. prior to adding) but the 3rd day I LOVED them in! I made a 13x9 and 45 min was perfect...I let mine cook for 50 and that extra 5 min dried the outer corners of the cake a bit.
I tried this for my daughter's birthday cake last year and she loved it. I will have to make it every year for her. This is really a wonderful cake. The only thing I did differently is to omit the raisins which she doesn't like, but I do, so if I make it for me I will keep them in.
The absolute best, by far! I made 2 9" round cakes and frosted with cream cheese frosting. Truly amazing!
This the best Carrot Cake!!! All the above said it all. I used my buttermilk powder. I use a lot of buttermilk and find I never run out if I keep my ready to use powder on hand. Thanks for the recipe. Sam will be remembered by all.
this cake is excellent, i made the layer cake and cooked it for 45 min. "perfect", thank you for the awesome recipe!!!!
My family loved this recipe. I didn't think it was moist enough, but the flavors were great.
This recipe lives up to its full five star rating on here. This was my first time making a carrot cake from scratch. I followed the recipe with the exception of leaving out the pineapple and raisins because I didn't have any. I baked mine in two round silicone pans and created a layered cake. There is a local over the top place called Extraordinary Desserts in San Diego and I have the cookbook from there, I decided to create an "extraordinary cake" using tips from the cookbook. I make a simple vanilla syrup and while the cakes were still hot from the oven, I poured the syrup over them and allowed them to soak. I assembled the cakes in a cake pan putting an orange cream cheee frosting in the middle as a filling. I froze the cake to allow the filling to set firmly in place. I iced the outide of the cake with an extra allspice-y cream cheese frosting and made an almond/white chocolate crunch for the sides. This cake was phenomenal!
My husband does not really eat cake that much. But when I made this one, he fell in love with it. He keeps on telling me, "I really like that carrot cake. I like it best among the cakes you've made." I just excluded grated coconut because I don't like it. But it still turned well.
I've been making this recipe for years and have gotten rave reviews. I noticed alot of people do not add raisins because they don't like them. I use golden raisins. They're milder and give it a great taste. I also add 1/4 tsp of nutmeg and allspice.
Most excellent! All agreed this was the best carrot cake they had ever had. My sister said this could well be the "best thing" I ever made. I did substitute coconut with carrots only because I knew I would have a few guest who don't really care for coconut. Cream Cheese Frosting II from this site was excellent as well.
WOW!! I have used my old carrot cake recipe for 30 years, but after making Sam's famous carrot cake recipe, I have thrown my recipe away and replaced it with Sam's. It is fabulous! It is very moist and delicious....so many people asked me for the recipe. It doesn't NEED an icing, but I did add a cream cheese icing to it. I will certainly make this recipe again.
This cake was excellent, it was even better the next day. So moist! I used 1/2 coconut and baked it in two 8 inch round cake pans for 40 minutes. It was great!
I baked sam's famous carrot cakes for my own pleasure; yet unexpectedly I ended up serving them to many people. Everybody just loved it and asked for the recipe. I used only 1 cup of sugar and a little less than 3/4 cup oil. We don't have vanilla extract in this part of the world so I used 3/4 teaspoon of vanillin and 2 teaspoons of Baileys. I skipped the coconuts. My small cup cake moulds take approximately 2 heaping tablespoons, so with this recipe I had 20 cup cakes. They baked in approxiamtely 28 minutes. I loved how moisty, light and delicious they were. Sam's cake is in my list of favourites now. Thank you grandpa Sam and thank you Brian for sharing it.
Absolutely delicious without making any changes from recipe!
This cake is absolutely wonderful. I have made it by the exact recipe and then for Valentine's Day I made it into cupcakes and used the Sugar-Free Frosting recipe from this site since my husband is Diabetic. He loved them!
Famous carrot cake is right. I did not make this myself, my aunt made this cake for Easter. I asked her if she made any changes and she just said she added a lot more shredded carrots. A LOT MORE. She did mention that she was worried about the cake turning out because the batter was very wet.......but speaking as one who had a piece, it was the best carrot cake I have EVER HAD. Very moist, very flavorful. She iced it with Martha Stewart's cream cheese icing. EXCELLENT CAKE.
This was pretty good. I prefer Carrot Cake three, though. I took this to work, where I take desserts almost every other day, and it was one of the few that wasn't totally gobbled up. Some people really did love it, though. Others said nothing, which is rare.
This carrot cake is AMAZING! It is incredibly moist and flavorful, I used cream cheese frosting, and it was a hit! I do suggest toasting the walnuts beforehand, though.
So good, and chock full of everything! I loved this!
Super Delicious! I used two 8" round pans and baked it for about 30 min. I used pecans instead of walnuts. For the frosting I just used about 1 1/2 tubs of Betty Crocker Cream Cheese frosting. I was a bit hesitant with all of the ingredients, but am so happy I decided to make it!
I made this cake for my husband's birthday. This recipe got rave reviews from my tough to please family. They said that that I will be making this cake for everyone's birthdays from now on. Some changes that I made: I did not have buttermilk so I substituted 3/4 C milk and 1 tsp lemon juice. I used 3 Cups of carrots and 1/2 cup walnuts and 1/2 cup pecans. I also added 1/8 tsp nutmeg. I baked it in a 9x13 at 350 degrees for about 35-40mins and it came out amazing! Thanks for sharing this family recipe :)
I tried this cake at a friends birthday party and I will never ever go back! Carrot cake is my absolute favorite and I was beyond satisfied with this deliciousness!
This is the very best carrot cake! Have have made it numerous times. It is my go-to carrot cake for any special occasion. Simply Excellent. I have made it as a layer cake, in a 9 x 13 pan, cupcakes. I even made mini cupcakes for my daughters engagement party. I always ice with a cream cheese frosting. Well...I am back at my recipe box. I am planning my Easter dinner. This will definitely be on the menu!
Man, I don't know what has happened. I followed the recipe exactly and my carrot cake turned out so wet and not cooked in the middle. Not a carrot cake like at The Cheese Cake Factory at all. Not like any other for that matter. Don't know if draining the pineapple and squeeze out the carrot would help. The frosting turned out great, though. Where did I go wrong???? With so much other fruits in the ingredients, I was afraid that it would turned out like a fruit cake. But never had the chance to taste it-I threw the cake in the trash can---------------------------------------------------------------------------------------------------------------- Update: I baked another carrot cake, using the Cheesecake Factory cheese cake/carrot cake recipe elsewhere on the web., and it turned out absolutely great. Comparing the ingredients to this Sam's Carrot Cake and the difference is the 3/4 cup buttermik. I did increase the baking time to another 20 min. or so, but apparently, that didn't help. No other carrot cake recipe called for this buttermilk. This, along with the pineapple, I think is just much too much liquid in the cake.
This is a really good carrot cake. The only thing I did different was I added pecans instead of walnuts and I added in 1/2 teaspoon of allspice for that extra kick. I think it's important to not change the buttermilk to regular milk. The buttermilk makes the cake tender.
This was very good and moist. I added 1/4 tsp of nutmeg and omitted the raisins. I baked in bundt pan for 55 mins. This recipe would definitely benefit from cream cheese frosting as the cake itself is not very sweet. Very good carrot cake and will make again.
Amazing carrot cake. I'm a professional pastry chef, I was looking for a carrot cake recipe I could quickly make for my family at home (and doesn't serve 50!) and this hit the spot. Came together very quickly, I made 2 changes, just based on my family's taste preferences. I only used a shy 1/2 cup of coconut (we're not huge coconut fans) and I also used about a 1/2 cup raisins, which I covered with hot water, a generous TB of butter and microwaved for 3 min. To soften and add moisture to them. Fantastic. Baked in a 9x13 pan, so it was like a sheet cake, added a simple cream cheese icing to top, perfection. Thank you for sharing the recipe with us, it's delicious!
Excellent cake very moist. Husband doesn't like raisins so next time I'll make without.
Great recipe. Instead of taking an hour to drive to the grocery store for buttermilk I substituted whole milk and added a tablespoon of baking powder. Cake turned out just fine.
I'd give this 10 stars if I could. I'll make a long story short. I'd never made a homemade carrot cake before. I'm a mom to 6 daughters and an excellent cook and have made many cakes from scratch; so with a good recipe I don't worry.. This could have been disastrous but it wasn't.. I made this Monday for my husbands 50th birthday party Tuesday. We have 6 daughters.. lots of birthdays, lots of cake that he rarely eats. He is not a sweets person. On his birthday though when he found out I'd made him a carrot cake? He didn't want to get too full on smoked ribs, baked beans, potato salad, etc..he WANTED to have room for cake.. The actual review: I omitted the coconut (he hates coconut), walnuts and raisins. I increased the carrots to 3 cups (as suggested by another baker). I also tripled the recipe for a 12 x 18 x 2 pan There was SOME batter left over but not THAT much I cannot begin to convey how much my husband (and everyone else in attendance) LOVED this cake.. I topped it with Cream Cheese Frosting II (available on Allrecipes) and the marriage of the two was mouthwatering in every way.. THIS will be a cake I'll make again and again and again..
really, really good!!! one recommendation: make it the day before you want to serve it...it's one of those things that is better the second day (but still quite tasty on the first)
I've been searching for a really good carrot cake recipe for years...and this is it! I had a good recipe, which was in a booklet that came with a Cuisinart food processor. I gave the processor to a daughter, along with the booklet. When I went to make the cake again, I realized I had given away the recipe and called my daughter. She had tossed the booklet. And I had never found a recipe that matched it, but this one is even better. I didn't change a thing. I've been handing out servings to family and friends in the neighborhood and now I have to print up copies of the recipe for every single one who got a piece...they all raved about it. Thank you uncle Sam.
I've made this recipe at least four times, and it's turned out beautifully every time. I did decrease the amount of sugar to 1/4 cups because the raisins and pineapple juice are sweet. I also used 1/4 cup each of olive oil and applesauce instead of the 3/4 cup of vegetable oil. I leave out the coconut flakes because no one likes that in our family. Oh, and my baking time is usually around 30-40 mins, not the hour the recipe called for, so watch your cooking time! Definitely give this recipe a try...you won't regret it!
OMG this is the best carrot cake I've ever had. I like a little more spice so would probably add a pinch of nutmeg.So moist and delicious. It is exceptional and really easy to put together. I will definitely make this again. Thanks for sharring your wonderful recipe.
I did not care for this recipe.
excellent prepared 8/26/11 used cream cheese frosting II
Came out rich, luscious and delicious even though I used just 1/4 cup oil and 1/2 cup applesauce. Reduced the sugar to 1 cup. Try it... you won't regret making it this way.
Delicious! Two people at our Easter dinner said it was the best carrot cake they have ever eaten. I followed the recipe exactly except that I baked it in two round pans to make a layer cake. I frosted with cream cheese frosting, like everyone else. This will be my go-to carrot cake recipe, but I think next time I will try it without the raisins.
Absolutely awesome! Nice textured cake. For a smoother texture, I would omit the walnuts. Otherwise, great taste and definitely my go to carrot cake recipe! Fabulous with the cream cheese icing 2 recipe with 3 cups sugar instead of only 2.
Hands down the BEST carrot cake!! One suggestion is to add a little pineapple juice to the cream cheese frosting. Perfect contrast from the sweet cake to the tangy frosting.
Very moist and easy to make. I used the packaged buttermilk (which you add water to)and put cream cheese icing on it. Didn't last too long. I am not a lover of carrot cake, but this was exceptional.
I have made this recipe many times and have even made into cupcakes. It has been my sister's birthday cake almost every year since my mom found this recipe. Everyone always loves it and they say it is the best carrot cake they have ever had. I have never changed a thing with the ingredients.
I love a good carrot cake and this is a good one. My husband doesn't care for carrot cake but he ate more of this one than I did. He made sure I kept the recipe because he liked it so well. Next time I make it I'm going to hide some cake for me so he doesn't eat it all.
I followed this recipe and the only thing I changed was using gluten free flour blend in place of regular flour. This carrot cake is such a hit that its a regular staple on the dessert menu at my restaurant. people think that gluten free is hard to do, but this recipe give a moist delicious cake. It does not rise super high, so I bake it in a 12x19 cookie sheet with rounded sides. when the cake has cooled I add the frosting, cut it in half and double stack it, giving it a thick look. customers who do not have gluten issues love this cake as well. It stays moist and does well even if you decide to portion and freeze it.
LOVE IT!!! Everyone begs for this cake. The only suggestions I have is break up the pineapple before adding. It will add to the mystery of the cake's goodness. I make this in two 9" pans. This is so much easier than cutting the cake in half. Reduce the cook time to 25-30 minutes.
Amazing carrot cake! I made this cake yesterday, followed the recipe as it is, except that I added one more teaspoon of vanilla extract and did the milk+lime trick instead of buttermilk, all keeping the measures. To be honest, the cake is AWESOME! The only thing I noticed is that it might be a little too sugary, but I blame the canned pineapple I used because it comes with a sugary juice. Next time I'll try either to use natural pineapple or reduce the one a half cups of sugar to one. I know some people might find this cake too heavy, I'd recommend to try reducing the amount of pineapple (half, maybe) since pineapple adds density & weight to the cake. I frosted the cake with half recipe cream cheese frosting II ... it was delicious, my fiance and my neighbors loved it!!
This cake was great. I made it as the recipe was printed with one exception. I had no raisens. It baked excellent and was a hit! This was my Mom's birthday cake and she told me she thought the coconut was what made it great!
It was a little dry but that might be because it was refrigerated because of the cream cheese frosting???
I substituted 1/4c of oil with applesauce to make it a bit more "healthy", and everyone who has tried it said it's by far THE BEST carrot cake they've ever had! I plan on submitting it in this year's Barnstable county fair...I'd keep my fingers crossed but by the personal reviews along with my own, I don't think that's necessary!!!
This was the first time I made a carrot cake and it turned out awesome! I thought the raisins and pineapple might have made it too sweet but it was just perfect. I served it to my bible study group and took the rest to work the next day. Everyone raved about how great it was. I'll be making this one often.
WOW! I can see why this is called Sams famous Carrot Cake! First time I've made carrot cake and I'll never use another recipe in the future for one. Deserves 10 stars!! Followed instructions to a tee except used 2- 9in. round pans and it is sooo moist and full of flavor. Whole family loves it as well! Thanks for this faboulous recipe!
AWESOME recipe but I tweeked it a little.. It was a little heavy on walnuts and light on raisins for my taste, so next time I'll probably halve the walnuts and maybe add a half cup more raisins. And a little tip, I soaked my raisins overnight in whiskey. Added a great touch. :)
my roomates and my mom loved this. personally i didnt enjoy the addition of pineapple. made the cake moist but almost too moist. felt like i was eating it almost raw even though i kept it in over the 1 hr suggested time. the taste was great tho.. so .. eh. guess im just setting my hopes too high.
Can you say YUM!! To die for cake and well worth the time to make and deserves more than 5 stars. I made this for Easter and made it the day before and as it was cooking I knew it was going to be fantastic. My teen son begged me to cut a piece that night and told me nobody will notice a piece missing..but I knew if we cut it it would be gone before Easter and after tasting it, I know it now! I used the whipped cream cheese frosting from this site and it was so perfect, not too sweet which I don't like but just sweet enough, I'll use that frosting forever too. I can't say enough about this cake, it was moist and delicious. Thanks gramps Sam!!
This is awesome. I couldn't wait to make icing for it and ate more than a sample out of the cake. This one will be mine. The only things I did different was added some orange juice (a couple oz) to my leftover pineapples to make 8 oz. Used 13 x 9 pan which required less cooking time. about 35 to 45 minutes. used up some small boxes of raisins probably not totaling 1 cup but close and I didn't have walnuts so I used pecans - only a handful (I have small hands). It was great. This will be the carrot cake recipe that I keep. For people who don't like coconut you can't even tell it's there it is such a great blend..yummmmmy..
I wanted a carrot cake recipe with less oil and this one was perfect. I put the pineapple in the food processor to make a smoother texture, put 1/4 cup of applesauce in place of part of the oil, and left out the walnuts & raisins. The cake was moist and rich, and this will now be my "go-to" carrot cake recipe.
Thanks Brian for submitting this recipe for delicious carrot cake. Everyone loved it and it was as good, if not better, several days later. I will certainly be making this recipe again in the future.
AMAZING! I just decided one morning (yeah, this is how I use my days off haha) that I was going to make a from scratch carrot cake and googled "best homemade carrot cake", and lo and behold found this gem! While more intensive than I normally put into baking...okay, really it was just having to shred all those darn carrots!!!...it was well worth it! I took half of it to work and it was gone within an hour! Everyone agreed the texture is amazing and all the ingredients work so well together...as suggested I used the Cream Cheese Frosting II--again, soooo good! DO NOT TAKE OUT THE RAISINS, PINEAPPLE, COCONUT OR WALNUTS (unless you're allergic, you won't regret it!!) All in all this is a wonderful cake and well worth five stars, and definitely worth grating all those carrots! ;)
I have never made a carrot cake before completely from scratch and was worried about finding one that stayed moist. This cake was unbelievable! I was so pleased with the results. My new father-in-law gave me an A on this one! I know I will definitely be requested to make this one again. I did use a 9 x 13 pan and cook it about 45 minutes instead of an 8 x 12.
My father complimented it!! And that is reserved only for what tastes the best! I did simmer the raisins in boiling water with 1 cinnamon stick, 10 cloves, lemon & orange peel 1/2 a nutmeg and 2 star anise seeds. The pinneapple I used was chunked and I processed it a little on a manual food processor. That way it retained more moisture even after baked. I also added a dash of ground ginger and ground clove. The first time I baked it following the exact recipe it was a little dry, which is why I made the changes mentioned above. I will surely be making this again and again in the future! Thanks Sam!
Delicious! I changed a few minor things: less oil (about 1/2 cup) and a bit more buttermilk (1 cup). Half white caster sugar and half brown caster sugar, 2 1/2 cup of carrots instead of 2, some more baking soda, and 1/2 teaspoon of allspice and 1/4 teaspoon of crushed cloves. I had to bake it about 20 minutes longer than in the original recipe, but it turned out great! Nice and moist, but not tóo dense. Definitely something I will make more often. I can really recommend to use a food processor, otherwise it becomes very time consuming.
We love it, instead of putting icing on it we put a little bit of homemade strawberry jam. I left out the raisins, we don't like them. I cooked it in a bundt cake pan. Added 20 minutes to the cooking time also. Looks great and taste the awesome.
My first carrot cake from scratch. Wow what a cake! Came out perfect. The only change I did was add a quarter teaspoon of nutmeg and allspice. Everything else was exact. I also used the cream cheese frosting II on this site. I tested the cake at 55 minutes and the toothpick came out clean so I didnt need quite the full hour. I will be making this again!
Mmmmm, and my 12 year old made it all by herself! Enough said.
I made the most amazing cake with this recipe. I omitted the coconut, raisins, and walnuts, because I was looking for something a little more plain jane. Everyone raves about this cake. I topped it with this cream cheese icing recipe: 1 package cream cheese (8 oz) 1 stick butter (8 tablespoons) 2-4 cups confectioners sugar (add little at a time and taste) 1 1/2 teaspoons imitation vanilla (I think if you use pure vanilla extract cut it to 1 tsp) Throw all the ingredients in a bowl and mixed with a spoon until the confectioners sugar was incorporated. Use hand mixer on med. for less then a minute. You'll love this cake. Make it.
I followed the recipe exactly as written, with the exception of the pan. I made a 3 layer cake and baked it for 35 minutes. Without a doubt it's the best carrot cake I've ever had. Maybe even the best cake period. I used the Cream Cheese Frosting II found on this site.
Made recipe exactly as-is for Easter event and it was a huge hit by everyone. My father-in-law LOVES carrot cake and he told me I definitely need to make this again. Made as double layer round cake and topped with cream cheese icing (½ c butter, 8oz cream cheese, 1 tsp vanilla, 3 c powdered sugar).
Incredible. Best carrot cake ever. I cut the raisins to 1/2 cup and bake in 2 - 8 inch rounds for 45 minutes.
Yum!! This is by the best carrot cake I've ever had. Thank you :)
I love carrot cake with 'the works' and this one is fantastic. Even with replacing all of the oil with applesauce and yogurt, the cake was super-moist. Omitted the nuts (I used pecans) from the batter, but sprinkled them on top of the cream cheese frosting... deeelicious. Thanks!
I give this five stars but I think it needs some sort of icing to elevate it to a truly five-star dessert. So after baking it in a bundt pan for 45 minutes, I cooled it and topped it with a simple cream cheese-confectioner's sugar-grated meyer lemon zest icing, thinned with a bit of heavy cream till just spreadable. Having said that, the cake itself is wonderfully moist and not too sweet and it will be my go-to carrot cake recipe from now on. Many thanks to Brian (and Sam!) for an excellent recipe.