Gigi's Carrot Cake

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I made this for my boyfriends Birthday as he asked me for a more traditional style carrot cake with out the pineapple. The only thing I would change is that I would try using Whole Wheat Pastry flour instead of the whole wheat all purpose flour I used. The cake tasted wonderful but it was a bit too dense. I added chopped walnuts, 1 cup of raisins, a pinch of nutmeg, cloves and ginger. I also reduced the sugar in the frosting and used some extra cream cheese. I baked it in (2 9in round pans and baked them for an extra 10 min or so in order for them to set properly. I also made sure to put a good thick layer of butter on the pans and flour them. I let the cakes completely cool before I removed them from the pans and I didn't have any problems with the cake sticking or crumbling. I will definitely be making this again with whole wheat pastry flour.

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Best carrot cake ever! I make this for family and friends, and everyone looks forward to it! I do add a cup of raisins, just personal preference.

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Delicious! This cake is so moist and tastes amazing! I left out the pecans because my little ones were going to eat it, but I honestly didn't miss them. I also only used 1/2 lb (1/2 of the box of powdered sugar for the frosting and it was sweet enough for us!

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This is a pretty fantastic recipe! I made it for my special lady friend's birthday and only added a little nutmeg to the batter and a little cinnamon to the icing to kick it up a notch. Definitely a keeper.

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The taste is very rich from the butter and pecans. I loved the texture, moist and yet light. If I could change one thing it would be to flour my pans. I have pretty nice baking pans, and I buttered them as instructed, but when it came time to lift them out, the middle stuck to the pans. (Nothing a little frosting can not cover up. Other than that, I will be making them again!

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Delicious! I make this very often and everyone loves it. I use it for cupcakes also. It is amazing.

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This is an excellent carrot cake; I personally don't like the oil that is in most carrot cake recipes. This recipe uses butter which was far better in my opinion. I made this for my husband's birthday and he loved it! The only change I will make next time is to make 1/2 again more icing to have a little more between the layers.

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This is an amazingly delicious recipe!!! Everyone raved about the cake and it was by far the best carrot cake I've had. I followed the recipe exactly and will be making this many more times!!!

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A hit! The cake was so moist and the icing so creamy friends & relatives thought it was bakery-bought. The flavors were just the right amount of everything... spiciness, sweetness, moisture. I followed the cake recipe precisely. As for the icing, I added lemon juice (per other reviewer's suggestion. I love cream cheese and thought I'd need more icing. I used 12oz of cream cheese (instead of 8oz. I skipped the chopped pecans for the icing. Just like a previous reviewer, I also had a bit of a challenge getting the cakes out of the mold in one piece. Part of the cake crumbled. But, the icing kept it together. No big deal. Next time, I'll line the bottom of the cake pan with parchment paper. It'll be easier to get the cake layers out of the pans.

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Im a chef in Illinois and I just happened upon this recipe and since it is named after my daughter I thought I have to try it. May I say its GREAT! Easy to do and even easier to eat up.