Sweet Baby Jack Carrot Cake

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Carrot cake is supposed to taste like sweet carrots, and without them, it definitely tastes like a mild spice cake with cream cheese icing. You MUST add 4 large grated carrots to obtain a true carrot taste plus the 8 oz. of baby food. Only use 1 cup of oil and not 1.5 cups or you will end up with a greasier cake rather than an intensely moist cake. This is the moistest cake I've ever tasted in my life and strongly recommend preparing it 9X13 single layer (bake at 350 degrees for 35 minutes rather than multiple layers to really obtain that dense moistness. Overall amazing and this will replace my current carrot cake recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I always make a recipe the way it is writtten otherwise I'm inventing a new recipe.like LRach did. (I could 've used a regular Carrot Cake recipe This recipe is to save you time and money by not having to grate carrots, etc. We loved this cake and added it to our cookbook for favorites. Thanks Paula, you always do a great job. Keep up the good work on your journey with the Diabetic Life. I know you don't eat the "Whole" plate as some people think. My husband has lived with it since 1985 and you can have a normal life with eating normal healthy foods. It's the amount and staying active.As the first grader (who is a Diabetic said to me, " I'm gonna go run around the school a few times as they 're having Hamburgers today at lunch."

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I rated this a few years ago- based on following the recipe exactly. I still rate it a 5.This is definitely more "cake" like than most carrot cakes- not as dense- a bit lighter. It lends itself to making it your own easily if you want to take it a bit further.
I've made it a few times and have settled on my "fav version" of this.I never have self rising flour,so I always make my own (1 c flour, 1/2 t salt, 1 1/2 t baking powder and then I substitute melted butter for the entire amount of oil, add in 3 fresh finely grated carrots, 1/4 t. nutmeg and a pinch of cloves. I like to make this as cupcakes, so I bake them at 350 for around 20 minutes (you don't want them to brown- just get a bit golden. This will get you about 30-32 cupcakes.
If you are making this (or a "version" as a layer cake or anything in ANY pan- PARCHMENT IS A MUST- cant' stress this enough- as I always still forget this VITAL step.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I rated this recipe back in 2008 and was just here reading the comments to see if anyone had a suggestion for making this a bundt cake. In my last review, I said I was sure I would be making this for years to come. Well, it's been four years, and this is one of my most requested recipes! BTW, to make it a bundt cake, I halved the recipe, adjusted the temp to 350, and added 20 minutes to the cook time.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I just made a "test" cake in prep. for Easter and it is definitely a go. It was great! I did add an extra container of carrots, about a cup of grated carrot, 1/2 cup of chopped walnuts, 1/2 cup of coconut and decreased the oil to about 1/2 a cup as it looked quite "wet and greasy" even before I added the oil. I didn't feel like messing with layers today so just put it in a 9x13 and it turned out perfectly. (Now I'm not sure if I will actually make a layered cake or not for Easter since this one turned out so well. Of course, presentation wise, it's not as pretty. And, I'm not a huge carrot cake fan either (hubby is but I even thought this tasted great. The frosting wasn't too sweet or rich, seemed to be just right to go with the cake.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very good cake!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Wonderful. A 4 star

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Help I just baked this cake for a shower and doubled the ingrediants and baked it in an 11x17 pan for about an hour and 10 mintues. the cake appears to be cooked around the edges and somewhat raw on the inside??? What did i do wrong. Very upset as a baked this for the host...any feedback would be appreciated

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

it taste better as a cupcake! great recipe! love it!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This Cake is wonderful so easy to make I get requests for it all the time my 14 year old daughter always wants this cake for her birthday sine I started making this cake no other carrot cake will do! Thanke Paula you are wonderful!