Food Network
Home> Recipes> Baking> Cakes>
Carrot Cake Recipe

Carrot Cake

Show:

Episode:

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

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 319

Showing 31-40 of 319

Sort by:

Newest

  • on September 16, 2011

    Flag

    Great recipe. Perfect texture and taste. but I would add more cinnamon. the recipe calls for 1/4 tsp. I've added one whole teaspoon and still think I need to add a whole lot more. apart from that if u follow it exactly the outcome would be fantastic!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 06, 2011

    Flag

    DO YOU MEASURE THE LIQUID INGREDIENTS (OUNCES IN A LIQUID MEASURING CUP OR BY WEIGHT ALSO? WOULD 6 OZ OIL BE MEASURED BY WEIGHT?

    THANKS!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 03, 2011

    Flag

    This is a great recipe. I used it to make my daughter's first and second year birthday cake. I have made the following alterations: I pulse together the dry ingredients first, then I grate the carrots in the food processor and add them to the bowl with the dry ingredients. This way the food processor bowl is not all wet with carrots when the dry ingredients are added. I make the full recipe but put it into two smaller round cake pans so that I can make a layer cake. Finally, I use a cream cheese/whipped cream frosting (1 block of cream cheese, one cup of heavy cream, a little confectioners sugar, a little vanilla. This is lighter but also more stable than just whipped cream. Recipes that I have seen ask for quite a bit of confectioners sugar, but I add to taste and don't use much. Yummy! Thanks!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 03, 2011

    Flag

    Cake came out perfect and was very easy to make. Could add another half teaspoon cinnamon, if you like. Also, I didn't add butter to the frosting and it turned out delicious and with good consistency. This is one of my favorite recipes. Thanks Alton.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 03, 2011

    Flag

    This is the best version of a carrot cake I've tried. It is simple and easy. I made one substitution and it turned out to be quite tasty. I used vanilla flavored yogurt instead of plain, because it was what I already had in the fridge, and it gave the mildest hint of delicious flavor layer.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 21, 2011

    Flag

    I've been searching for a healthier carrot cake recipe without having to put 3 sticks of butter , and this is THE ONE !! Alton's recipe is the best . it doesn't even have butter in it , but the cake turns out delicious , and very moist , perfect sweetness . Oh , i also replaced the plain yogurt with a orange cream since i don't have plain yogurt on hand ., still tasted delicious ! i don't even make the cream cheese icing , the cake itself , i made into cupcakes and loaf , is good as it is , don't even need the cream cheese icing . I measured everything by weight , and for people who gave 1 star review probably they just measured it wrong !! I baked my cupcakes for 15 minutes and 40 minutes for my loaf and it turned out perfect !

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 12, 2011

    Flag

    This cake was delicious and super easy as long as you do the correct weight measurements.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 30, 2011

    Flag

    Sorry Elton, but look at the sugar content almost 2 cups of combined sugars to 2 and 1/2 cups of flower! I think you can cut down on the sugar to 3/4 of a cup combined sugars by adding a cup of raisins which would provide sweetness. Try it and let me know what you think Elton,I really enjoy your scientific outlook on cooking! This one is just too much. Thanks

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 24, 2011

    Flag

    not a good recipe at all....the cake was underdone and too dense after following the instructions to a T. fairly disappointing.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 17, 2011

    Flag

    This is amazing carrot cake. I too doubled the amount of spices which made for a very rich and moist cake. I also baked the batter off as cupcakes and added a touch of maple syrup to the frosting. Absolutely delicious! My boyfriend couldn't stop eating them and I think he's having one right now!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 9 ... 32 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.