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Signature Homemade Carrot Cake Recipe

Signature Homemade Carrot Cake

Recipe courtesy John McLean, Executive Chef Levy Restaurants Sports and Entertainment Group

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (36)

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Average Rating:

Total Reviews: 36

Showing 21-30 of 36

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  • on May 21, 2006

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    I have made this recipe to take to gatherings on numerous occasions. It always gets rave reviews as the BEST carrot cake the guests have ever tasted...and there are never any "left overs." I have also made it in a 9x13 baking dish which is a little bit more challenging to calculate the right baking time. It is awesome!

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  • on May 01, 2006

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    I have been looking for a "loaded" carrot cake recipe for a long time, and this is everything I wanted it to be. It's so moist and I love the coconut, pineapple, rasins and nuts. The frosting didn't work out as well, so I use a different recipe, that's the only reason for less than 5 stars. But the cake is out of this world, and a frequent request from friends and co-workers.

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  • on January 10, 2006

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    This was the most delicious and moist carrot cake I've had! My guests demanded an encore...

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  • on January 08, 2006

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    this recipe makes a generous carrot cake and the icing is not too sweet.

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  • on November 27, 2005

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    I am from the south and there are four generations of my family still living. My great grandmother has a recipe that was passed down to her from her grandmother and no where in the recipe does a carrot cake has any thing other than carrots, cinnamon, and pecans in it. Now there is a cake that we make here in the south that has pineapples, bananas and raisins(optional and it is called a humming bird cake but there is no one in the south that I have met that puts anything other than carrots, cinnamon, and pecans in their carrot cake.

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  • on November 01, 2005

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    very good~~~everyone loved it

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  • on September 11, 2005

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    I made this cake a few days ago after reading the reviews and it is REALLY good. I follwed another reviewers suggestion and substituted half the oil with applesauce and I also made it in 3 9-inch pans intead of 2 10-inch, it's easy to make 6 layers that way. Also, since some people complained about the frosting I used the frosting recipe from Gigi's carrot cake recipe by Emiril and used walnuts instead of pecans. It was so good I will definetly be making this again!

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  • on July 18, 2005

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    This is the only carrot cake recipe i will ever use! I would double the cream cheese frosting though

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  • on July 12, 2005

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    I made this for a graduation party and everyone loved it! it was sooooo delicous. i only cut each cake into two layers because it was easier. i doubled the frosting recipe and frosted the whole cake. then itosted some coconut and put it on the sides of the cake. then i got some marzipan colored it and made little carrots to stick on the top. it looked perfect, like it was from a bakery and it tasted like it too!!!!

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  • on May 06, 2005

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    This cake is absolutely fabulous! I followed the advice of another reviewer by cutting the oil in half and adding about 1 cup of applesauce. I also recommend, as she did, that you make four layers instead of 6. Finally, this icing recipe was great. However, I added a little orange zest and ginger (to taste. Again, fabulous! I can't remember ever getting more compliments for any other cake I've made. I've also been asked for the recipe more times than almost any other thing I've made. I've made it twice in two weeks for the same people at work! They LOVE it.

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