Grandma Hiers' Carrot Cake

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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!!

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Yummmm!

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My Dad loves carrot cake and I could not find a bakery in town to make one for his 85th birthday. I found Paula's recipe and knew she would have a good one and I was not disappointed. I did not have the round pans on hand so I made it in a 9 x 13 pan. Had to bake about 47 minutes at 350. I made the recipe as it listed. The frosting makes quite a bit and I piled it on nice and thick and I still had a little left over. The cake was super moist and the frosting is heaven! I got compliments from everyone in my family. It is so simple to make and so good you will not be disappointed. The recipe has been placed in my " keeper" book.

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Definitely a delicious cake and super moist. I cut down the sugar by 1/2 C and still found it sweet. I also wished I used less oil as, while it was super moist, 1.5 C is a lot! Will cut it down by 1/2 C next time and I think it would still be fine.

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First time try on a Carrot Cake and of course Paula Deen Y'all's recipes never disappoint. Definitely a crowd pleaser. Have had requests from many co-workers for upcoming birthdays. Used square pyrex pans and finished off by sprinkling pecans on top. Very pretty. It was also better than my baby sister's carrot cake but don't tell. Ssssshhhhhhhh ;

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First timer on carrot cake and Paula never disappoints. This cake was so moist and wonderful. I only used about half of the pecans suggested, and didn't put any in the frosting. I added one extra ingredient on my husband Johns behalf, I replaced 1/2 cup of carrot with a 1/2 cup shredded coconut. It was a great contrast on the flavor. My family loved it.

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Such an easy and delicious recipe! I cut the recipe in half to make one square cake -- it was so moist and the frosting was super delicious. The batter is sticky and thick, so I was concerned before baking, but honestly, I created a user name/password just to post this review. Don't have second thoughts about this recipe -- it's great! And the ingredients are likely all things you have on hand. Enjoy!

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Super easy and super yummy! I baked it in a 9x13 pan because I only had two 9" rounds so increased the cooking time to 50 minutes. Also, halved the frosting, because my husband doesn't like it too thick and omitted the nuts because I ran out after adding them to the cake batter. Also substituted canola oil for vegetable, as that's what I had available. It didn't taste overly sweet, despite two cups of sugar, but I may see if I can get away with less next time.