Sigrid's Carrot Cake
Show: The Pioneer Woman
Episode: Horsing Around
Rate This RecipeRead users' reviews (57)
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Average Rating:
Total Reviews: 57
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By brandilou
Mansfield, TX
on September 25, 2012
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It is so much easier than that 6 layered carrot cake recipe that i used for years. Way to go Ree!!!! Awesome!!!!
By bohlmarlene_9221646
Wolford, ND
on September 24, 2012
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I too made this for years, only added raisens and put in jelly roll pan. It is good and moist.
By danow_11725957
Sterling Height...
on September 23, 2012
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I love this carrot cake easy to make and easy to eat. Made it today for dinner and everyone loved it. The frosting is so good. If anyone knows someone that loves carrot cake make this for them it's a winner.
By johnniek829_5518632
avondale, AZ
on September 23, 2012
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This cake was awesome, loved it and it was very moist
By amccord_6775466
Nashville, TN
on September 23, 2012
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We ate this cake the second day after baking. It was moist and delicious. I particularly like the idea of cooking in a bundt pan instead of layers because of time saved.
I don't see how you could improve on this cake with any additions, i.e. pineapple or there ingredients. Loved the recipe as it and it couldn't have been simplier to make.
By claddagh001_9729764
lewes, DE
on September 17, 2012
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I just made recipe. It was moist and delicious! Icing was to die for! My husband sat up and waited for cake and icing!!! He inhaled it! Thank you!
By jc72782
Runnemede, NJ
on September 17, 2012
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I made this on Sunday. My family loved it. It came out very moist, although next time I am going to add raisins to the batter.
By reamsnyderl_112...
Seminole, FL
on September 17, 2012
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Hi n8vgirl. Just wondering if your baking powder and baking soda are old or out of date. Mine came out fine. I always buy new baking soda and baking powder every year around this time even if they're in air tight containers or not used up. Don't know if this will help.
By joybaker
Ft. Wayne, 53
on September 16, 2012
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I was amazed to see this cake featured on the show because it was the same as the one I'd gotten from my mom years ago & have been making exclusively ever since. I'd never seen it anywhere else, & I believe it's the best carrot cake that I've ever tasted. The cinnamon shines through & it's moist & delicious, especially the frosting. The only difference in this recipe & the one I use is that I put it into a 15" x 11" pan, baking at 350 degrees for 35-45 min., & sometimes use 1 1/2 times the icing recipe...my variation to the original recipe.
By Chef #1463425
Rochester, NY
on September 16, 2012
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This was absolutely easy and delicious. After seeing it on Saturday's show had to makecsure it was dessert after dinner. My husband inhaled it!