13 Reviews of Carrot Cake With Carrot Juice

From: kss4luck

On Oct 21, 2005

This was wonderful very rich and dense needs to be kept refrigerated. but take it out before dinner to soften that rich moist frosting. Loved it!!!

From: Dee #40

On Jul 2, 2006

Simply superb! ! ! I substituted carrot juice with a fruit juice of carrot/ginger/orange. I also used a moist brown sugar. The texture was moist but light. My biggest critics couldn't get enough! ! ! ! !

From: Got Milk?

On Sep 7, 2006

You have outdone yourself with this recipe Barb. Everyone said it was the BEST thing I have ever made. Give most of credit to you. live in a small town, did have trouble finding carrot juice. Drove 30 min to bigger city paid almost $3 for the carrot juice. But it was well worth it. The only thing I will change the next time is I wont add that much walnuts in the cake. I did add them to the top of icing also.I know what I'm bring to Thankgiving this year.

From: chia

On Jul 24, 2004

this was simply delicious barb. i took the easy way out and bought shredded carrots and carrot juice at trader joes. i also added a tsp of vanilla to the cream cheese frosting, and apoximated the conf sugar, i had about half of a 2 lb bag. turned out great.

From: Dragonshoes

On Feb 13, 2005

This is a wonderful carrot cake recipe. Easy to make and the taste is mervelous. I will be making this again real soon.

From: SnackPatrol

On Mar 1, 2006

I made this cake twice last week. It's addictive! I juiced some carrots with my juicer and used the pulp from them in place of the nuts along with the grated carrots as well. I also added about a 1/4 teaspoon of lemon juice to the frosting and about a 1/2 teaspoon of lemon juice to the cake batter to brighten it up. Also instead of the oil I melted about a half a cup of butter and upped the carrot juice to a cup in total. I also cut down on the butter in the frosting. I also halfed this recipe and took about 10 minutes off the cooking time the second time but my boyfriend gobbled half of it almost directly out of the oven. This cake is even better after being refrigerated overnight. Thanks for the delicious and easy recipe.

From: Judy the Cookie Girl

On Nov 1, 2004

Great recipe! I made this for a co-worker's birthday, and it was such a hit, someone offered to pay me to make one for her. It's very moist, very flavorful and easy to mix up.

From: Babyoil

On Sep 20, 2004

Fantastic recipe, Barb. Over the past couple of weeks my hubby has made it three times! I'm tired of hearing the juicer running! This last time he made it he didn't even put icing on it and it was still delicious! Excellent!

From: Djinni

On Nov 14, 2008

This is a great and easy carrot cake recipe, especially if you can buy carrot juice and shreds. I've brought this to work and many people like the fact that it is not an overly sweet cake. This cake also freezes well. Since there are only two in my household it is nice to be able to cut the cake up into individual servings and freeze for later.

From: eatrealfood

On Sep 21, 2009

I've made quite a few carrot cakes on Zaar now, and while this was good - if I had to compare, it did not rank right up there with the best of them. I suppose the juice in place of the extra oil that most other recipes have, gave it a lighter, more fluffy texture instead of the moist, dense texture that I prefer in carrot cake. Still, this was a good, tasty cake.