Fabulous Carrot Cake!

“Made this cake for World ‘Zaar day and my hubbie’s birthday.He loved the cake and icing.I think if I made it again I would add some vanilla extract to the cake.In the Deep South pecans are traditional for carrot cakes, but I tried the walnuts and they were good.I mixed them into the frosting too.”

“I also used Butter and added 1/4 tsp of ground nutmeg and cloves.Nice moist cake and kept well.”

“I tried the cake with carrtos first and it was very tasty. Then I swiched the carrots with apples and added some more chunky apples in the middle of the cake with 1 cup of walnuts. Worths trying…”

“I used butter instead of margarine; 6 carrots, 5 eggs, 3 spoons of vanilla and made some other (less dramatic) changes. The cake worked out great though! Thanks!!!”

“The best and you can freeze it.”

“We really enjoyed this cake!I did use a different recipe for the icing though.”

“Not a favorite…came out tasting more like a spice cake than carrot. =( still alright but gonna keep looking.”

“Perfect !!!”

“Best carrot cake ever! My aunt’s carrot cake was the standard in my family. Not anymore! This is the first time I’ve attempted carrot cake.I cut out 1/2 cup of sugar and added a half cup of crushed pineapple. I also added the optional walnuts. I don’t know if it matters, but I didn’t have enough oil, so I substituted 1/2 cup of oil for 1/2 cup of butter.I used a regular 10-inch round tin and baked it for 1 hr and 20 min. It’s perfect.My family can’t get enough of this cake.”

“I agree it was fabulous!Everyone loved how moist it was.”

“This was my first attempt at Carrot Cake.It is my Mom’s favorite, so I wanted to make it for Mother’s Day!It was so awesome – she loved it.Super Moist and the icing was delicious.Thank you for posting!!”

“The taste was fabulous.I halved the recipe and baked it in my new star shaped silicone baking pan.The texture and taste were very good,though a little too sweet..I added 1 tsp of green cardamom powder along with the cinnamon pwd.Only problem was the cake stuck to the bottom even though I greased the pan.The base(which became the top after I took it out of the pan)was sticky.Next time,I will reduce the sugar by 1/2 cup.Altogether the recipe with the addition of cardamom is excellent.A keeper.April 2,2009:Made it today for potluck, and reduced the sugar to 1 1/2 cups.It was great,lapped up instantly.it was not too sweet but went well with my friends.am going to use this again and agin.thanks!”

“I didn’t make the cake but used the frosting recipe.It was very good.Thanks for a great recipe.”

“Wow! This has got to be the best carrot cake that I have ever tasted in my whole life. It is so moist and rich. It may take alot of arm work to grate all of those carrots, but it is worth it! I have made it once before, and I’m pretty sure that I’m going to make once again today. This time I’m going to frost it with white chocolate cream cheese frosting instead of the plain cream cheese frosting. Thanks so much for this recipe!”

“Made this today, my hubby and kiddos loved it!!Followed recipe exactly.Thanks for a great recipe.”

“this cake was sooo delicious!!!i followed the recipe but i also added about 1tbsp of orange zest for extra flavour and it was to die for!! very moist and fluffythank you for a great recipe!”

“Delicious and moist, easy to make. This was my first cake attempt, I learned a lot about the importance of greasing the pan and allowing it to cool before taking it out of the pan :)I made a few substitutions- 2/3 of a cup of applesauce and 1/3 cup oil to cut back on the oil (as someone else here suggested). I used butter for the frosting but wish I had used only 1 cup of sugar in it, the frosting was too sweet. I also added a pinch of nutmeg to the batter, and used only 2 cups (and 8 oz package of shredded carrots).”

“To be completely honest, I was a little disapointed with this cake.I made it with 4 cups of carrots, and about 1/2 the amount of sugar suggested, and a little less oil than suggested, so this may have been the cause.I also made the cake in 2 9″ pans instead of the 9×13″ as I am a fan of layering, and baked them until they were on the verge of being overbaked on the outside.But when it came to dessert time, unfortunately it was still at a bit of a bad consistancy, like pasty.So that may have been due to the changes I made, but next time, I think I’ll try adding an extra 1/2 teaspoon of baking powder and baking soda, just to help things along.Aside from that, I loved the flavour and my brother told me it was the only carrot cake he liked- and he has had many!!Thanks for the recipe- I will be trying this one again!”