Food Network
Home> Recipes> Baking> Cakes>
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)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 36

Showing 31-36 of 36

Sort by:

Newest

  • on April 18, 2005

    Flag

    I made it for Easter and my family was raving about it. I felt bad because my sisters all bought desserts and they didn't get eaten! I think a little more cream cheese frosting for my taste, but overall was SO GOOD!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 29, 2004

    Flag

    Deliciously moist and rich. Exactly what a homemade carrot cake should be.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 25, 2004

    Flag

    This was a great recipe, though I would probably add more walnuts and pineapple as a personal preference. A little too oily.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 14, 2004

    Flag

    This cake is very good.It says to cut it into 3 layers from each one totaling 6 layers. I found this impossible to do. It crumbled when cutting it. 4 layers total would of been fine. It is very moist, really good tasting.
    The frosting was good,but don't know if I would make the frosting again. I felt it was missing flavor.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 02, 2004

    Flag

    This cake is very good.It says to cut it into 3 layers from each one totaling 6 layers. I found this impossible to do. It crumbled when cutting it. 4 layers total would of been fine. It is very moist, really good tasting.
    The frosting was good,but don't know if I would make the frosting again. I felt it was missing flavor.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 01, 2004

    Flag

    This cake is SO yummy! I made some alterations...I only used 1 c. of oil and substituted 8 oz. of apple sauce instead. I used half as much pineapple and increase the raisins a little. I was worried that the cake wouldn't be moist, but the texture was PERFECT. I also substituted pecans for walnuts. The cake flavor was WONDERFUL...I got RAVE reviews from my guests saying it was the VERY best carrot cake they have ever eaten!!! This cake EASILY makes a standard 10" 3-layer cake. I made a two layer cake and 12 regular sized muffins (my kids loved these, even WITHOUT the frosting!. 2-layers was JUST RIGHT because it is a dense cake, and 3 layers would be overkill in my opinion. I used standard cream cheese frosting (with chopped pecans added for the filling and to frost the TOP only...and then decorated with pecan halves. Simply DELICIOUS. :o

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.