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Gigi's Carrot Cake Recipe

Gigi's Carrot Cake

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (332)

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Average Rating:

Total Reviews: 332

Showing 51-60 of 332

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  • on December 07, 2010

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    Oddly enough this recipe boosted my confidence in the kitchen. See, I don't normally cook for my family, my husband does. He loves it, we love his cooking and I just come in every now and then ;. This recipe was handed to me by my mother-in-law after she had baked it for us. We fell in LOVE with it!.
    So, I made it one day thinking it will never come out the same but I'll try and, let me tell you it was the most easiest cake I have ever made yet so elaborate looking.
    Thanks for sharing this recipe Emeril! It will definiteley be passed down in my family

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  • on November 24, 2010

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    Hands down, this is the BEST CARROT CAKE EVER!!!!! I love carrot cake and have tried many, but this one is really fabulous. Every time I make it, I get rave reviews and everyone asks for the recipe. Seriously, try this cake, you will LOVE it! :

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  • on November 18, 2010

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    Amazing! Best carrot cake ever and very easy to make

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  • on November 14, 2010

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    I'm wondering about high altitude adjustments for this cake - going to make it for Thanksgiving and I live at 8,500 ft. If anyone has suggestions for me, I'd appreciate it! Otherwise I will follow traditional adjustments for baking at high altitude.

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  • on October 27, 2010

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    This is the best carrot cake recipe hands down! I am a carrot cake lover and this is my favorite BY FAR!!! Such a great balance of flavors and the texture is exactly what a carrot cake should be, moist but manageable. The icing to die for. Everyone I have made this for (and might I add, I have made this dozens of times have said they have loved it. Even people who HATE carrot cake, tried this and were converted. Try this recipe, you will not regret it!!!

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  • on October 19, 2010

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    OMG, best carrot cake ever! This replaced all my others. I did substitute walnuts for pecans. Baked in 2 9" cake pans for 50 min (I live at a high elevation so you may be less time. I only frost the middle and top of the cake, leaving the sides bare. So good.

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  • on October 07, 2010

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    This cake is delicious. Very moist. Each time I make it I get tons of compliments. Definitely a keeper.

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  • on October 01, 2010

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    OMG..I LOVE this Carrot Cake. I have had it as a cake, as well as cup cakes. Every time I make it..all of my family and friends rave. To answer the prev post, when I make cup cakes, I use paper liners, and time them for 20-25 min. In fact I'm about to make cup cakes again for work tomorrow. enjoy.

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  • on September 23, 2010

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    ALL THE REVIEWS SOUND WONDERFUL!! HAS ANYONE TURNED IT INTO CUPCAKES YET? WOULD YOU USE PAPER LINERS WITH/WITHOUT A NONSTICK SPRAY? HOW LONG WOULD BAKE TIME BE. ANY HELP WOULD BE GREAT

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  • on August 04, 2010

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    I have to echo all the glowing reviews. This cake is DELICOUS! I read most of the reviews before making the cake. I always use Reynolds Release non-stick foil to line my cake pans. In addition, I also lined the pan bottoms with parchment paper which I lightly buttered and dusted with flour. This recipe results in a very tender cake which I believe should be handled as little as possible. I let my cakes cool completely in their pans and only removed them when I was ready to assemble and frost. I had no problems with the cakes sticking to the pans or falling apart. What drew me to this recipe was the use of butter instead of oil. The carrots take center stage without an oily after taste. I am so glad I stumbled upon this recipe. Thank you, Emeril, for bringing us this wonderful recipe and to Gigi for sharing it!

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