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Grandma Hiers' Carrot Cake Recipe

Grandma Hiers' Carrot Cake

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (268)

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Average Rating:

Total Reviews: 268

Showing 61-70 of 268

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  • on April 09, 2012

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    Made this for our Easter dinner, and it was so.. easy!! very moist and great flavor!! Everyone loved it, and took home leftovers! As others have mentioned, i would def. suggest using the parchment paper.. The cakes came out very smoothly even thought they were still very moist! Im sure this will become a staple for my Easter dinners!!

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  • on April 07, 2012

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    This was my first time making a carrot cake. It was so simple, easy and the family loved it. The cake was rich, moist and not sweet. I used two 9" cake pans and baked it for 50 minutes. I do recommend using parchment paper at the bottom of the pans so the cake comes out easier.
    I bought a box of powdered sugar as I was not sure how many cups are in a box and a 16oz box (1 lb of powdered sugar is 3 1/2 cups.
    I can't wait to make this again.

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  • on April 07, 2012

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    First time making carrot cake, and I wanted to make cupcakes. Followed the recipe almost exactly (added lots of cardamom and nutmeg and knocked 10 minutes off the bake time. What cupcakes! Also added some lemon zest to the icing. Super moist cake, not too sweet icing. Thanks Paula, nailed it!

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  • on April 07, 2012

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    There are simply no words that can justify how unbelievably delicious this cake is. My boyfriend, who likes neither carrots or cake, DEVOURED 2 big slices of this beauty. It was perfection!

    The only thing I omitted were the pecans due to the fact that I ran out, but the cake tasted amazing without them; next time I will definitely incorporate them in. Also, instead of regular salt, I used kosher salt and it made a BIG difference. The clean taste of the salt accentuated the other ingredients perfectly.

    I absolutely recommend this recipe to anybody with taste buds! I will never buy a store bought carrot cake ever again knowing that I can make something so good, so fresh and inexpensive at home.

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  • on April 05, 2012

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    I have to say this is the best carrot cake I have ever had. I have tried many different recipes and they were not as moist as this cake. I used 2 10 inch rounds and it came out perfect. Thanks Paula, another great recipe.

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  • on April 05, 2012

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    A coworker of mine made this today. It was delicious. I have never tasted a carrot cake this great. I highly recommnend you try this for yourself. I promise, you will not be dissappointed. I would give it a 10 star if it went that high. Out of this world.

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  • on April 02, 2012

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    I give it a FIVE STAR. Did not make any changes to cake recipe and it taste absolutely DELICIOUS!!! And there was no left over.. My 27 yr old asked me if I could bake her some carrot cake for her birthday.: If you love Chocolate Cake then go check out Paula Deen Best Ever Chocolate Cake. YUMMY =

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  • on March 30, 2012

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    I am not a great cook. I do not bake cakes often. This recipe was super great. Easy to follow. The cake was so perfect and EVERYONE loved it. We ate the whole thing and loved every piece. I did not put pecans in the frosting. One person in our family doesn't really like Carrot Cake so much and she loved it!

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  • on March 20, 2012

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    I love this cake and so does everyone who tastes it. I do cut down on the oil.(I use 1 cup not 1 1/2 cups. The frosting is wonderful. After frosting the cake I chop nuts and put them all around the sides of the cake. I have made this cake as a 3 layer and a sheet cake. I have also frozen it. It is always wonderful. Thanks Paula & Grandma Hier

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  • on March 05, 2012

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    This a delicious cake. Moist and full of yummy flavors. My husband and 5 boys absolutely loved it. I only added 1-1/4 cup sugar to the cake and added the powdered sugar little by little until it suited me. This is definitely a 5 star...its a keeper. Thank you!

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