Grandma Hiers' Carrot Cake

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This was just okay, not deserving of the raves, in my opinion. I made it exactly as stated. In the future, I will revert back to my old recipe for carrot cake, one by Southern Living, which uses a hot buttermilk glaze poured over a warm cake before frosting with cream cheese icing. That makes for a much moister, tastier cake!!

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I don't personally like carrot cake but my friends and family are big fans. I was asked to make a carrot cake for a recent get together and I chose this recipe. I'm so glad I did because it was a big hit. I was told all evening how Goff my cake was, and even requests to make it for other special occasions

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I give this cake an average of 4.5 stars. 4 for the first night and 5 for the second night's piece. I swear, the cake got better and better as it sat, especially chilled in the fridge. I absolutely adore carrot cake. This was my first homemade cake that I have made not from a box. It was very simple and besides a minor disaster when transferring the cake from the pan, I was very impressed with my efforts and so were my guests!

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Loved this recipe!! I made it for Easter Sunday, and everyone raved about it!! My mother-in-law (who is an excellent, experienced cook said it was the best carrot cake she'd ever had! Definitely a keeper recipe!! Thanks!!

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AMAZING!!!! You have to make this cake is totally recommended!

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Really really really good. Made in two layers and went a little light on the oil, sugar and pecans. Added golden raisins plus toasted coconut in top.

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This was a hit! Loved , loved the frosting! It was gone in a day! A keeper for sure!

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Absolutely an awesome hit in my house! I baked this as a single layer in a 9*13 pan instead. Increase the cook time by 10 minutes. I recommend halving the frosting although the extra would be awesome on some cinnamon rolls.

Such a hit with my oldest son, that he already put in his request for this cake for his birthday--and that's six months away.

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I lost my favorite carrot cake recipe and after searching for a replacement I have found one better than my original. I did make some revisions based on the reviews. I used 1 1/2 cups of sugar, 1 1/4 cups of oil, 4 cups of grated carrots and a dash of nutmeg.I omitted the nuts and added 1/2 cup of golden raisins due to allergies. I also added lemon zest to the cream cheese frosting. It was moist and delicious. Everyone raved about this cake and I can't wait to make it again!!!

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Perfect! this cake is wonderfully moist and you can really taste the carrot and cinnamon! the frosting is rich and cream and pairs perfectly with this cake. I wouldn't change a thing thank you Paula!!