Signature Homemade Carrot Cake

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Absolutely great cake...however I'd recommend listening to the two cake pan instructions as I set my oven on fire. Definitely don't over estimate the rising of this cake. 13x9 is a no go. :

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This recipe rocks! I would like to be able to make a smaller cake and have it turn out the same. I took cake to everyone at work (about 30 people and had cake left over! Everyone wanted the recipe and raved about the texture, flavor and how great it was. Thanks this is a keeper.

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Tried this cake today for the first time. LOVED IT!!!!! Made it with 3 layers and I only have 2-3 slices left. Lol..... They want another one for game day Sunday.

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Best Recipe ever. This is a winner. Try it. You're like it. Everyone always wants me to make this carrot cake. Making one now!!!!!!!!!!!!!

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This recipe was delicious! I am not a baker or a great cook but I was able to master this recipe after the first time. I made it for Thanksgiving and everyone devoured it!

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I can only use 5 stars? I've have made this cake numerous times since I first found it (years. It has always turned out well, and people beg me to make it for them. It sold at my company's bake sale/auction for $56!!
Today I am going to make it in a 13" x 9" pan for the first time. I usually partially freeze the layers before splitting them. I think that it would be too much frosting-to-cake ration, so I split into two, not three layers. Double the frosting recipe to cover the whole cake as others suggest. This cake is definitely worth the effort!!

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Excellent! It was a crowd pleaser. I did line the pans with parchment as I didn't want any sticking. I used three 8" pans since I didn't have 10" and that worked well. I agree with other comments that I like more icing. I did a double recipe. This recipe is going to be one I'll make often.

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Everybody loves this cake. I get request every year for it.I use everything minus coconut. I know some southerners think this is not a real carrot cake but I am a southerner and carrot cakes do vary depending on the family. As far as the oil this recipe does have a lot of oil but it has not been a probably unless you do not mix well. The oil keeps the cake moist so if you don't want to use all the oil do half oil half applesauce. You will need to double the recipe if you like to cover the whole cake. The recipe is for just doing the inside of the cake.

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This is a wonderful cake and one of our family favorites. I have made it many times and it is always requested for special events. I have made it for wedding luncheons, family reunions, and birthday parties with great success and have given the recipe out many times. Over time I have made some changes-added some nutmeg and alspice and reduced the oil to 1 1/2 cup, but it is essentially the same and has stood the test of time. If you like carrot cake, you ought to try this one!

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This cake was popular even among relatives who don't care for cream cheese much. I also doubled the frosting recipe, omitting the shortening. I used Baker's Joy spray to coat 3-8 inch pans and had some batter left over for 4 mini bundt pans. My round cake pans aren't really dark, but I lowered the temp. to 325 because they were getting too dark too fast and this worked well. I am trying it again today with lighter version--substituting half the oil with drained applesauce and substituting some egg whites for some of the eggs. I never use full fat cream cheese, but Neufchatel which tastes no different to me.