Grandma Hiers' Carrot Cake

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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.

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I just made these today but i halfed the recipie and made cupcakes instead. I changed the cooktime to 25 minutes and they were DELICIOUS! super moist and the cream cheese icing was good as well!

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With a favored carrot cake recipe from year past having disappeared. I hadn't made one in years and looked here. These seemed a pretty basic solid carrot cake recipe, as did another that used butter. I figured I read them and create my own. My teenage son decided to make the cake so I'll assume this recipe was on top! I was concerned this might be too moist with the oil. As with carrot cake that can be a delicate balance. We use the good old Wilton Icing Frosting recipe and loved this cake. As carrot cake recipes go this is a frontrunner. And very easy to make. It's a keeper.

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I had not made a carrot cake from scratch for years and was worried about the outcome but this was so easy and got RAVE reviews from everyone. Thank you Paula. This will definitely be in the holiday rotation from now on.