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Spring Celebration Carrot Cake Recipe

Spring Celebration Carrot Cake

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (50)

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Average Rating:

Total Reviews: 50

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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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  • on April 03, 2010

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    We loved this cake. It has a fresh, fruity taste--perfect for spring! The fresh pineapple makes a difference. Thanks, Food Network!

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  • on March 29, 2010

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    Made this cake last year for my very "picky" family and it was a hit! I'm making it again this year. Thanks food network.

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  • on March 14, 2010

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    Made this cake for my father's birthday and it was more than a hit! Absolutely tasty and incredibly moist. One of our guests was allergic to pineapple so I substituted applesauce for the pineapple (same amount:1/2 cup and toasted walnuts and pecans for the cake's topping. After reading other reviews I only used 1 1/2 cups of confectionary sugar to the icing and it tasted wonderful! Between the moistness of the cake and buttery cheesy smoothness of the icing, the cake tasted like a heavenly carrot cheesecake.

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  • on February 22, 2010

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    The other 1/4 cup is used to flour the pans after they are greased in preparation for the batter so it won't stick to the parchment paper..

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