Sigrid's Carrot Cake
Show: The Pioneer Woman
Episode: Horsing Around
Rate This RecipeRead users' reviews (53)
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Total Reviews: 53
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By amccord_6775466
Nashville, TN
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.
By claddagh001_9729764
lewes, DE
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!
By jc72782
Runnemede, NJ
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.
By reamsnyderl_112...
Seminole, FL
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 Just wondering if your baking powder and baking soda are old or out of date.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.
By joybaker
Ft. Wayne, 53
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.
By Chef #1463425
Rochester, NY
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!
By acbarnhart_398541
Houston, TX
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!!
By n8vgirl
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!!
By snmnfuller
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.
By sfinkmartinez_1...
ennis, TX
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.