Gigi's Carrot Cake

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THE BEST CARROT CAKE ON THE PLANET! I believe it's the butter makes this so delicious! I've been making this cake since Emeril first made it on his show years ago. While teaching a baking class, this recipe was always a hit with students. Though hard to find, red/maroon carrots work well in this recipe and has a VERY NICE color!

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The best! I make this for my husband's birthday almost every year since I found it. He loves it as well as anyone else who gets a piece. I leave the nuts out of the frosting. It's nutty enough with it just in the batter. :

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I have made this cake on SEVERAL occasions and it is a big hit!! i have since added more ingredients and changed some current ingredients and people always want the recipe. I refer them to this recipe to get started

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I've made this cake a few times now, its very good! I use less powdered sugar for the icing to get more of the cream cheese flavor. It's a huge hit!! Make it!!

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AMAZING AMAZING AMAZING!!! I did EXACTLY what the previous person did. Made it for Easter..two 9 inch cake pans..walnuts instead of pecans!! The cake was gone within 15 minutes. It is incredibly moist. Will definitely make it again! I had requests to make it every Easter. I also decorated the top of my cake by making homemade marzipan carrots!! They came out so cute.

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Made it for Easter, this is definitely a keeper. 5 different people said it was the best carrot cake they have ever had. I used 2 9-inch pans and put walnuts in the cake instead of pecans. I also didn't add the nuts to the icing, I decorated the edge of the cake with chopped walnuts. My husband doesn't like nuts, but managed to finish 2 pieces!

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I love this cake.. i first made it for a 50th Birthday cake 5 years ago. He loved it! Even though i thought it was a little lop-sided... : Just got done making it for Easter.. cake is cooling waiting for the frosting.. Can hardly wait to eat it after Easter ham! Happy Easter everyone!

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This cake is the best! I just put the cake pans in the oven this morning, I am making it for Easter. I have been making this cake for various occasions for three years. During this time I have added a few changes to my taste. I grease, flour and use parchment paper in the pans, and bake for 35 minutes.I also double the cream cheese because I like the extra cream cheese flavor. For the frosting I add more toasted chopped pecans and coconut to the sides of the cake, I do not put on the top, Everyone always loves this cake. I have used larger commercial size pans, 2 of them,to bake for a large crowd...everyone thinks that I bought the cake at a bakery. I too have tried to make this recipe with cupcakes, it did not come out well. Stick with the cake, you will not be disappointed.

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I usually make this recipe into cupcakes. A previous reviewer is right when she says they sink in the middle a little--but this isn't a problem if you frost them. Put walnuts in the cake. I like the suggestion by the reviewer below who suggested soaking golden raisins in rum and adding them to the batter. Cream cheese frosting is everything you would expect and more...

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what should i use and how much time should i give it for two layers instead of three? is it better or worse? i feel like its easier to put together...?