24 Reviews of A 14-Carat Carrot Cake

From: shapeweaver ©

On Feb 8, 2006

when i first joined back in 2002 i was looking for a great carrot cake,and this is the one that caught my eye. i made it again today and it tastes just as wonderful as it did then.when i made it this time,instead of finely grating all of the carrots i rough grated some for a different type of texture. if you want an excellent carrot cake,look no further you found it. if i could give it more than 5 '*s .thank you so much for posting.

From: ChrisF

On Nov 12, 2004

This carrot cake is excellent! Deserves more then the 5 stars! Everyone loved it. Moist and the frosting compliments it just right. A very good scratch carrot cake. I'll make this again!

From: Deb's Recipes

On Jan 11, 2007

So delicious and moist ~ A carrot cake I'd proudly serve to company! I baked a half-batch in my 9x9" pan for 35 minutes and added a splash of lemon juice to the frosting. Otherwise, I made NO changes to this excellent recipe ~ Thanks so much for sharing it!

From: LOVE2COOK IN WNY

On May 1, 2007

I agree with all, & it was almost perfect. I never change a recipe the first time I make it, but to make it perfect I did just 2 things. I had to have golden raisins in there or it wouldn't be carrot cake. I also had to add 1 tsp. of cloves------perfect carrot cake has to be spicy & the combo of cinnamon + cloves does it for me! Now it's perfect. Thanks so much Sharlene, I was actually craving carrot cake & you saved me!

From: kitchendiva

On Apr 16, 2007

excellent! We had this for Easter Sunday and everyone loved it...well worth the effort to prepare.

From: jesrod

On Mar 26, 2007

My son was shopping with me and saw a carrot cake mix and frosting set for easter and wanted me to buy it and make it. It was 4.99 and I thought, i'm an ok baker, i'll find a recipe and make it. Well let me say, this was awesome, they ate it up. GREAT!!!

From: Chef #1033544

On Nov 19, 2008

DESERVES 10 STARS! I have made this twice now and it is absolutely delicious and moist! I found that you can cut the recipe in half to make 1 bundt cake/1 loaf pan/12 cupcakes. To make this recipe healthier, I switched the cream cheese frosting (I love it too!) to a maple syrup glaze. I heated up 2 TBL maple syrup with 1 TBL unsalted butter in a saucepan and drizzled it over the cake. Then I mixed 1 TBL of sugar and 1/4 tsp cinnamon and topped the cake! Still VERY delicious with a lot less saturated fat!

From: wax lion

On Jul 17, 2008

Excellent carrot cake - I used 1 cup white sugar and 1/2 cup brown (and I think it is sweet enough!), and 3/4 cup oil plus 1/2 cup applesauce. I also soaked some raisins in boiling water for a few minutes, and added some nutmeg and vanilla as well. I subbed half the flour for white whole-wheat, and left out the nuts - and even with all these changes it's delicious! I'd love to try the frosting next time. Thank you!

From: Mommy-to-2

On Oct 3, 2007

The recipe was very straight forward and since this was my first time making a carrot cake that was very helpful. Followed recipe as is. Everyone enjoyed the cake. Thanks for the recipe.

From: Michelle Turtle Turtle

On Jan 2, 2008

Carrot cake is my husband's favorite, so I decided to make if for him. This was my first time, but it turned out great. I had to use a 13X9, but it didn't make a difference. I also had a mishap with the pineapples(they fell out of the back of the truck) on the way home from the grocery store, so I didn't use them. The only thing I didn't like was the cake didn't look that good when I took it out of the oven, but it still tasted great!! Thanks for the recipe!