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Grandma Hiers' Carrot Cake Recipe

Grandma Hiers' Carrot Cake

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Average Rating:

Total Reviews: 265

Showing 21-30 of 265

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  • on November 22, 2012

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    This carrot cake would easily make my all time Top 1 list!! It was absolutely moist and incredibly easy to make. I read some of the reviews here and noticed some people complained about this cake being dry. I suggest to those people, either learn how to bake or stick to microwave popcorn because you obviously don't know what you're doing... ;

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  • on November 17, 2012

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    Great Carrot Cake! Everyone at worked loved it. I added a tablespoon of vanilla and only put half a cup of pecans in the cake and left them out of the frosting. Will make again with pecans, walnuts, etc. :0 love paula!

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  • on November 10, 2012

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    Recently celebrated Mom's 80th birthday with 5 of her all time favorite cakes, of which one was Carrot Cake. Could not find our family's recipe, so I opted for Paula's version. We were NOT disappointed!! This is so easy to make, and I believe the best I've ever tasted! So moist and the frosting is to die for <3

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  • on November 04, 2012

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    yummy!

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  • on November 01, 2012

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    This was my first time baking a carrot cake and it was AMAZING!! Everyone who tried it loved it!!

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  • on October 24, 2012

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    I have never baked carrot cake before, but it's my husband's favorite cake, so I figured I'd give it a try. Wow! My husband announced that it was the best carrot cake that he'd ever eaten and he is very particular. This cake was light in texture and very moist. Although, I'm not usually crazy about carrot cake, I even thought it was delicious. The edges did get a little firm, but I actually liked that. Also, definitely grease and flour well AND line with parchment paper. I had no problems, but it is a very sticky cake so be careful.

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  • on October 19, 2012

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    Rhis is my go to carrot cake recipe. Great recipe, super easy, and extremely moist. However I noticed that everytime I make it, the edges come out hard after they have cooled. Followed the recipe to a T. And yet the same thing always happens. but other than it is always great. I usually add a bit of nutmeg, I find that the nutmeg gives it an extra boost of flavor, not alot just a little. Also the oil, a former chef I had told me to substitute the oil for butter instead, it will have less oil residue, and it is also healthier for you. Next time I will try lowering the temperature of my over to 325F and see what happens.

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  • on October 17, 2012

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    I wanted to make a carrot cake for a small gathering. I found this recipe but knew that the cake would be much bigger than I needed. So I halved the recipe and used 2- 8" pans, baked for 20 min. Halved the frosting too and made a two-layer cake. It turned out perfectly, and there were lots of rave reviews. Even my husband who is not a fan of carrot cake liked it! Very moist, very flavorful, very simple. Great recipe. Will definitely use again.

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  • on October 12, 2012

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    Everyone who tried this cake said that it was the BEST carrot cake that they had ever had. Several people suggested that I enter it into some sort of baking contest. : It is a great recipe, and very easy to do.

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  • on October 10, 2012

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    I was very disappointed in this cake. The cake itself lacked flavor. I followed the directions exactly and added the cinnamon. The frosting was very good, but typical for cream cheese frosting. I was so excited to try this recipe, too especially since it didn't have raisins. Bummer. Wouldn't recommend.

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