Signature Homemade Carrot Cake

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe was delicious! I am not a baker or a great cook but I was able to master this recipe after the first time. I made it for Thanksgiving and everyone devoured it!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I can only use 5 stars? I've have made this cake numerous times since I first found it (years. It has always turned out well, and people beg me to make it for them. It sold at my company's bake sale/auction for $56!!
Today I am going to make it in a 13" x 9" pan for the first time. I usually partially freeze the layers before splitting them. I think that it would be too much frosting-to-cake ration, so I split into two, not three layers. Double the frosting recipe to cover the whole cake as others suggest. This cake is definitely worth the effort!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Excellent! It was a crowd pleaser. I did line the pans with parchment as I didn't want any sticking. I used three 8" pans since I didn't have 10" and that worked well. I agree with other comments that I like more icing. I did a double recipe. This recipe is going to be one I'll make often.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Everybody loves this cake. I get request every year for it.I use everything minus coconut. I know some southerners think this is not a real carrot cake but I am a southerner and carrot cakes do vary depending on the family. As far as the oil this recipe does have a lot of oil but it has not been a probably unless you do not mix well. The oil keeps the cake moist so if you don't want to use all the oil do half oil half applesauce. You will need to double the recipe if you like to cover the whole cake. The recipe is for just doing the inside of the cake.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a wonderful cake and one of our family favorites. I have made it many times and it is always requested for special events. I have made it for wedding luncheons, family reunions, and birthday parties with great success and have given the recipe out many times. Over time I have made some changes-added some nutmeg and alspice and reduced the oil to 1 1/2 cup, but it is essentially the same and has stood the test of time. If you like carrot cake, you ought to try this one!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This cake was popular even among relatives who don't care for cream cheese much. I also doubled the frosting recipe, omitting the shortening. I used Baker's Joy spray to coat 3-8 inch pans and had some batter left over for 4 mini bundt pans. My round cake pans aren't really dark, but I lowered the temp. to 325 because they were getting too dark too fast and this worked well. I am trying it again today with lighter version--substituting half the oil with drained applesauce and substituting some egg whites for some of the eggs. I never use full fat cream cheese, but Neufchatel which tastes no different to me.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Not impressed by this recipe at all. Kind of bland. Not very interesting despite all of the different ingredients. Also of note is the recipe for the cream cheese icing. Not nearly enough. A six layer cake (as instructed by the recipe would never be possible with the quantity made.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

beutiful

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I substituted 2 cups of oil for one cup of unsalted semi-melted butter plus 1 cup of natural chunky applessauce. I substituted 1 2/3 cup of the sugar for splenda. I doubled this frosting recipe. Icing:
1/2 cup unsalted butter, room temperature
1/2 pound cream cheese, room temperature
2 cups icing sugar
1 tablespoon lemon juice
1t vanilla

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe conversion cannot be right! I followed to the letter and the cake was flat in the center and burned on the outside. Very oily as well! Does it really need 2 cups of oil??