Carrot Cake

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The cake is delicious and the frosting is amazing! I double the recipe just so i can have plenty on the cake and a little left over for me.

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The cake came out dry and bland. Not the best recipe for a made-from-scratch cake. I will not use this recipe again.

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I made this recipe for my husband's birthday -- he requested a layered carrot cake with LOTS of frosting and no raisins, nuts, coconut or pineapple (frequently seen in other recipes.

If you like very dense, not too sweet and very moist carrot cake, this is a fabulous recipe. I added a little extra cinnamon and substituted ground coriander for nutmeg (didn't want to take one more trip to the store. I used a spring form pan which made taking the cake out of the pan a breeze. After the cake was completely cool, I cut it into two layers., I used almost the entire frosting recipe between the layers with a little for the sides. Then I made another 1 1/2 recipes of the frosting for the top and sides. For taste contrast and decoration, I chopped up candied ginger (about 2-3 ounces and scattered it on top of the cake -- added texture and got rave reviews. Frankly the leftovers were even better after a night in the refrigerator.

The only very disconcerting thing about this recipe is that it's all in ounces -- I measured the flour by volume and by weight and did not use about 1/3 to 1/2 cup out that was left over when translating weight to volume. Sugar was almost identical (weight/volume.

Worth the effort!!

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I have made quite a few carrot cakes in my life since it is my son's favorite, and when I saw this recipe with the rave reviews I knew I had to make it for his birthday. I did not find it overly moist, nor very sweet. It was okay. I wish I could taste a bite of one of the five star cakes to see how it compared to mine--are my expectations too high, or did I just goof in making mine. Glad I tried it in any event.

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I made carrot cake for my son's first birthday last year. I tired about 4 different recipes before this one. This was by far the best, very moist and yummy. The guests loved it and so did my son: He will be 2 at the end of the month and I plan on making it again. Great job Alton!

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Baked two of this cake, one for myself which was so good I chose to bake another for a shower I was attending. The cake received rave reviews from everyone. I baked and frosted one day and held in the refrigerator until time to serve the next evening and the flavors came together so well and cake is very moist. You can always add personal touches as pecan to the icing or the cake batter, but this is great just as directed. As per multiple requests I will be baking more of this cake. Thanks Alton.

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First time making a cake from scratch, and i had to be craving a carrot cake! Cake is REALLY moist! I substituted the oil for the equivalent of applesauce as i do with all cakes i Bake.... cuts the fat way down and makes it more moist! I guess the only reason i gave 4 stars was the spices... i think i pinpointed it to the allspice... next time maybe i will omit. I have not frosted cake yet so i don't have the full flavor of it all put together. I used 2 8 inch pans cutting baking time down to 30 min. at 350, then for 10-15 min at 325. But i do not know if those times will work for you (my oven is 50 deg. off... recipe says 350 deg. so i set the dial to read 300. And OMG the frosting is AMAZING!!! I doubled the batch to make enough for a double layer. I was worried that it was going to be a little runny like other people have commented but i put it in the fridge and it firmed right up. I also slightly whipped my frosting, i like it lighter. But overall a great cake and very easy to make!

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I only had a 9" x 2" round pan, but it worked out perfectly.
I weighed everything and I did double the spices except for the salt.
I baked it as directed for 45 minutes at 350 and then I opened the oven to check it and it wasn't done. I reread the recipe only to find that it was supposed to cook another twenty minutes longer at 325. It pays to read and follow the recipe exactly, because it came out perfectly.
This is a dense and delicious carrot cake and the frosting is fantastic. I did sprinkle the top with chopped walnuts.
I made this last night and stored it in the refrigerator and it tastes even better today.

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I cannot believe how simple and delicious this cake is. It really is fool proof. My children simply love it. This recipe has become one of my favorites. Thanks Alton!

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This recipe scares me. I live at high altitude (5400' and it still comes out perfect every time! No alterations necessary. Also, I usually love to pour in the spices in something like this, but somehow a 1/4 tsp of this and that is just doing it! We love it!!