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Grandma Hiers' Carrot Cake Recipe

Grandma Hiers' Carrot Cake

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Average Rating:

Total Reviews: 265

Showing 221-230 of 265

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  • on February 20, 2010

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    I'm so happy with how this turned out. I substituted granulated sugar with Sugar in the Raw (turbinado sugar, still using only the 2 cups called for. My batter became a little thick at first, because this kind of sugar retains moisture. So I added 1/2 cup of milk to smooth it out, and it worked like a charm! I cooked it about 5 minutes less than suggested time and it was just enough. The final product was so moist and delicious!

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  • on January 29, 2010

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    LOVE THIS RECIPE...USED A 9X13 PAN AND MADE USE OF MY HOMEGROWN CARROTS TODAY! THANKS PAULA FOR A WONDERFUL RECIPE...AT LEAST I AM EATING MY VEGGIES WITH THIS RECIPE!

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  • on January 19, 2010

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    I made this cake today as a one layer cake instead of 3 layers and it was very moist and the frosting was a compliment to the cake. Will make it again I am sure.

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  • on January 11, 2010

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    THIS WAS MY FIRST CARROT CAKE , AND I WAS VERY SCARED SOMETHING WOULD GO WRONG ESPECIALLY AFTER MIXING THE BATTER. LET ME JUST SAY THIS CAKE WAS A BIG HIT! I MADE IT SUNDAY MORNING AND IT WAS GONE BY NIGHT. THIS CAKE WAS SO MOIST AND DELICIOUS! EVEN MY PICKY MOTHER CALLED FOR THE RECEIPE ANOTHER GREAT CAKE BY PAULA.
    I'M MAKING THIS CAKE AGAIN AND AGAIN AND AGAIN............

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  • on January 10, 2010

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    Normally, I enjoy Paula's recipes, but what an oily disaster this turned out to be! I followed the recipe exactly and checked it obsessively to ensure that it wasn't overcooking. After 30 minutes, it was cooked in the middle but had crispy edges. When I flipped the cake out of the pan to cool, my hand actually glistened from the oil! What a waste of the time I invested! I will continue searching for the right carrot cake recipe.

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  • on January 09, 2010

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    I was looking for a recipe that is similar to the carrot cake I miss back home in Manila and boy did I hit the jackpot with this one! It was easy to make and extremely moist and delicious! Not too sweet. I also cut the pecans on the cake batter to 1/2 cup and it had just the right amount of nuttiness for my taste. All my party guests loved it and were very impressed with how pretty it looked! The frosting was easy to work with and the batter held itself too. I am a novice but this cake made me look like a pro! Thanks Paula!

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  • on January 08, 2010

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    I came upon this recipe when searching a recipe with Carrots. My mom had a lot in the fridge and decided I needed to do something with it. I read the reviews and decided to give it a try. I never taught that making a cake from scratch was going to be hard but this recipe made it easy to follow with simple ingredients. I decided to add 2 teaspoons of Vanilla Extract, raisins, and the pecans. The cake turn out delicious and just perfect!! Even without the frosting didnt have ingredients at hand, but made a canned whipped cream with cherry kool aid frosting and it gave the cake a tangy taste but GREAT overall. I also made one for an aunt whose grandmother recently passed away and she LOVED IT as did my parents. Thanks Paula!!

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  • on January 07, 2010

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    This is the only recipe you will ever need for carrot cake. Most excellent! Thanks Paula.

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  • on December 28, 2009

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    My aunt who is famous for her carrot cakes during the holidays have moved away and this is the second yr w/out it. So of course I decided to give it a try and there's no other place to look than Paula Deen. I read the reviews and took the advice of only a cup of oil because I too thought any more than that is to much and perfecto. i don't quite got my aunt's frosting down but this cake definately substitutes my loss. I have made this 3x since thanksgiving. Thanks again Paula. Just to mention, I love cooking but I'm not a baker.

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  • on December 28, 2009

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    I have never baked a cake from scratch before and this was so easy. It came out so moist and delicious. The frosting just made it even better.

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