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Spring Celebration Carrot Cake Recipe

Spring Celebration Carrot Cake

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From Food Network Kitchens

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (44)

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Average Rating:

Total Reviews: 44

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  • on May 11, 2012

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    I loved this recipe! It was amazing! I used pecans instead of the walnuts since I don't care for their taste. I only used one stick of butter in the icing as well and it was perfect. The first time I made this cake I didn't use the baby food and just increased the shredded carrots to 3 cups. Either way it works great! My house smells amazing every time I bake this cake. People always ask me for the recipe!

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  • on January 25, 2012

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    Awesome recipe! I the only problem I had is the icing. It started seperating on me. I added a little more mascapone cheese and that brought it together a bit. I highly recommend the cake it is moist and flavorful. Also I cut down on sugar and that worked very well.

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  • on November 21, 2011

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    This cake was wonderful. It was so good I couldn't stay away from it and being single I finally gave the last of it away just to resist the temptation to finish it off and gain a bunch of weight!

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  • on July 18, 2011

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    Love this always get wonderful compliments.

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  • on July 15, 2011

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    I made this cake for a work party and was told it was the best cake my coworkers ever eaten. It is not an inviting cake... It is huge and not visually very attractive, but once people got past that, they fell in love.

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  • on June 30, 2011

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    This was a great cake. I am not a great baker, but this was simply and delish. Many requests to make it again. Just wondered if any other people found some small green bits in the cake.

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  • on October 30, 2010

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    I used canned crushed pineapple in the cake and pumpkin puree instead of baby food carrots. NO pineapple in the icing. This was the BEST carrot cake I have EVER baked. YUM!!!!!

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  • on June 07, 2010

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    So some of my family members are diabetics and so I changed the cake into a sugar free cake I took out the sugar and used splenda instead but while I was making the oil I didn't realize until later it was infused with garlic it was a little different but not again but the olive oil I think is good to bake with I do it a lot. The frosting I used sugar free vanilla pudding instead of confectioners sugar. After wards I asked my brother who cooks alot like I do and we discussed it and we both think that which I am going to try and see how it comes out that instead of lemon zest do orange zest we think the it will compliment the pineapple better and in the batter I am going to add a pinch of cloves and a pinch of pepper and definately no garlic it doesn't leave a very good after taste in your mouth. But other than that everybody else liked it.

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  • on May 12, 2010

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    My mother wanted the perfect carrot cake for her birthday, and THIS WAS IT!!! This recipe is absolutely worth the work!!!! She loves raisins, so I added 1/4 C, and it was a complete success!!! This is the best ever!!!

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  • on April 08, 2010

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    This Carrot cake may be the best ive ever made and tasted ! My Family Loved it and will enjoy it for the rest of our lives(:!

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