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Sigrid's Carrot Cake Recipe

Sigrid's Carrot Cake

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (53)

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Average Rating:

Total Reviews: 53

Showing 41-50 of 53

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  • on September 23, 2012

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    We ate this cake the second day after baking. It was moist and delicious. I particularly like the idea of cooking in a bundt pan instead of layers because of time saved.
    I don't see how you could improve on this cake with any additions, i.e. pineapple or there ingredients. Loved the recipe as it and it couldn't have been simplier to make.

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  • on September 17, 2012

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    I just made recipe. It was moist and delicious! Icing was to die for! My husband sat up and waited for cake and icing!!! He inhaled it! Thank you!

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  • on September 17, 2012

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    I made this on Sunday. My family loved it. It came out very moist, although next time I am going to add raisins to the batter.

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  • on September 17, 2012

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    Hi n8vgirl. Just wondering if your baking powder and baking soda are old or out of date. Mine came out fine. I always buy new baking soda and baking powder every year around this time even if they're in air tight containers or not used up. Don't know if this will help.

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  • on September 16, 2012

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    I was amazed to see this cake featured on the show because it was the same as the one I'd gotten from my mom years ago & have been making exclusively ever since. I'd never seen it anywhere else, & I believe it's the best carrot cake that I've ever tasted. The cinnamon shines through & it's moist & delicious, especially the frosting. The only difference in this recipe & the one I use is that I put it into a 15" x 11" pan, baking at 350 degrees for 35-45 min., & sometimes use 1 1/2 times the icing recipe...my variation to the original recipe.

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  • on September 16, 2012

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    This was absolutely easy and delicious. After seeing it on Saturday's show had to makecsure it was dessert after dinner. My husband inhaled it!

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  • on September 16, 2012

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    I think I must have done something right because mine came out beautifully!! It didn't stick to pan which I was very happy about. I am taking it to a luncheon and I'm hoping everyone likes it. It baked as tall as the bundt pan and looks incredible. The icing is really good too!!

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  • on September 16, 2012

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    Okay... I've tried this three times now... (all within 12 hours

    1st time: I peeked twice and when it was time to take it out of the oven, it was FLAT. So disappointed, this has never happened to me before;

    2nd time: I didn't peek at all. Patiently waited for the 50 minutes to expire before I checked in on it and again it was FLAT!

    3rd time: Despite the aroma being too tempting, I didn't check on it; I also turned up the temperature of the oven (I am told that the elevation may be causing cake to fall (I live at 6500 feet. I lessened the sugar, baking powder, baking soda amount; and I added walnuts to the batter. The end result:

    º cake didn't fall (YAY
    º a bit too sweet (even with lessening the sugar to 1½ cups
    º the outer crust is crusty (due to too much sugar?
    º a bit dry (may try adding pineapples, as someone else noted
    º the frosting is EXCELLENT!

    Overall, will try again but not for a while. I will wait for other suggestions ..... Help!!

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  • on September 16, 2012

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    I thought it was too dry also. I added golden rasins. I also added a little whipped cream to the icing, pulled back on the powdered sugar but added more cream cheese, it was easier to spread and a little less rich. The cake was very dense and just to dry for me.

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  • on September 16, 2012

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    I'm not sure about this cake. I took it to a church social (without frosting because I was running late and didnt have time for it to cool. All my friends loved it but I thought it tasted a little too eggy. Also it had a crusty exterior I guess from the sugar content. I will make it again to see if it turns out the same.

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