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Carrot Cake Recipe

Carrot Cake

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (319)

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Average Rating:

Total Reviews: 319

Showing 281-290 of 319

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  • on May 23, 2006

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    I have tried about 3 other carrot cake recipes and this is by far the best! Others are dry and bland. This one is so moist and the spice combination is great! I used a 9 X 13 pan and reduced each baking time by 10 minutes and it turned out fantastic!!

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  • on May 21, 2006

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    This was possibly the easiest cake I've ever baked. There was no creaming, no difficult measuring, just mix, stir and bake. And the cream cheese frosting was easier than any frosting I've ever made. This recipe got my child to eat carrots! One thing I did try was putting it in muffin tins. I reduced the baking time by about 25 total minutes but they came out just as yummy. I've never had an Alton Brown recipe fail me yet. Thanks Alton!

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  • on May 16, 2006

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    wow this was the best carrot cake i have ever have!! i have been testing carrot cake recipes one didn't taste like carrot the other to cruncy one actually tastes like an orange cake ew!...this was the best one yet...i have tested over 50 recipes and this by far was the best! i subsututed 1 cup sour cream and 1/4 cup milk for the 1 1/4 cup yougort. and it was delicous the outside was nice and cruncy and the center was soft and chewy! just right! if you are looking for a carrot cake recipe then i advice you to use this recipe their was nothing my family didn't like about it.. it was simple to make and i'm 12...that's alot to say from me....oh i forgot to add that just yesterday i made it again but this time i added duoble the spices and half the oil and 1 can of pumpkin pie filling....wow that was the best i have ever had in my life!!!!! absolotly delicous...the frosting was oh my goddness perfect... i can not expain how devine this whole recipe was, i mean honestly it was PERFECT!!!!!

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  • on May 15, 2006

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    This was a super easy recipe my husband and I prepared together for Mother's Day Weekend.I ended up using the large slot grate on my Pyramid Tri-Grater.(the "medium" on mine just made slopI used about 2 cups of semi-packed grated carrots since I could not find our scale.I added pure vanilla and vanilla bean as well as about 1/2 cup of roughly chopped pecans. The temperature and baking time was right on. For the frosting, I doubled the ratio of cream cheese and added vanilla bean of course. This recipe is superceeding all previous as our favorite Carrot Cake Recipe. Thanks Alton!!!

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  • on May 11, 2006

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    This cake so awesome! It is worth the work. It's so moist and delicious. I added about a cup of chopped pecans to it and made it even better! Excellent recipe for the cake and frosting.

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  • on May 10, 2006

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    Didn't want the carrot pieces to be too big, so I had to go out and find a medium grater, but otherwise easy to follow.

    Crust of the cake (err, muffin, sorry Alton was a bit firm, but, I didn't check the temperature so it may have been a bit overcooked.

    Great way to get at least 4 of my 5 kids to eat some carrots, the 5th is still too scared to try, the others loved it.

    Another great Recipe from AB.

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  • on May 05, 2006

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    I am making it right now. I haven't read all of the reviews, but has ANYONE noticed that 12 ounces does NOT equal 2 1/2 cups. 12 ounces equals 1 1/2 cups. Obviously, people can figure this out if so many have made it...but it could slip someone up. I think I guessed rigth when I picked the 12 ounces of flour over the 2 1/2 cups. We'll see.

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  • on May 02, 2006

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    This is really delicious and not as difficult as I expected! No one could believe that I made it! My favorite part was the cream cheese icing! It is perfect with the cake! Trying this is a must!

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  • on April 29, 2006

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    This is a great recipe. The cake turned out moist and lasted for days.

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  • on April 25, 2006

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    First recipe I've made from AB. Thought it was easy to make even though it took a while. Actually tasted better after two days.

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