287 Reviews of Why-I-Joined-Zaar Carrot Cake

From: Kasha

On Jul 21, 2004

I made a couple of changes to lower the fat, like applesauce for the oil, all egg whites, no nuts, cut the sugar down to a cup...this was fast to put together, easy, and gave a fantastic result! I love the cinnamon taste in there. My center didn't fall, it gave a beautifully flat cake. This is much easier than the last carrot cake I made, and I love the pineapple in there. A super-winner with my picky French husband!!

From: eatrealfood

On Apr 8, 2005

you have a wonderful commemorative recipe! this cake was the piece de resistance of our dinner last night. the thing that tipped the scale to make this our new favorite recipe for carrot cake, was the addition of the coconut - which my husband just flipped over. i was faithful to the recipe except instead of 2tsp cinnamon i used 1 1/4tsp each of cinnamon and nutmeg. for the frosting i used neufchatel cheese and lowfat butter (also added 2tsp vanilla extract) and it didn't compromise the taste at all - in fact it was, errr....literally the icing on the cake.

From: Zurie

On May 19, 2005

Unlike Kasha, I believe that life is too short to diet! (I'm not fat either!) THIS is the carrot cake I've been keeping a secret for years!! Yes, I have the recipe, don't know where from. It NEVER flops and is always delicious. I use 4 teaspoons baking powder instead of the soda, and I add 1 teaspoon "mixed spice" and 2 teaspoons vanilla. But basically my old-old recipe is the same. A winner and the only carrot cake recipe you'll ever need. I was about to submit mine ... good job I saw this "twin", or we might have had another duplicate!

From: Iceman _ 142

On May 26, 2008

Let me start off by saying that I'm at a loss for words when it came to describing this recipe. I have not had a Carrot Cake this good since my wonderful wife worked at a 5 star restaurant before we were married 18 years ago. The French pastry chef made a carrot cake to die for, and would never part with his secrets no matter how much I begged. When the kids started to come along, and she left her job I thought I would never be able to enjoy the wonderful taste and texture of his carrot cake. BOY WAS I WRONG!!!! I was impressed by all the positive reviews and decided I'd give it a try, being hopeful that it would come close to the memories I held of that wonderful dessert.............so I made it for my wife,myself and another couple on a little weekend getaway. I thought I died and went to heaven!!!!!! Not only did this come close , but it blew it away. This is FABULOUS!!!! Fit to be served in the finest restaurant. I only wish I could give it 10 STARS. Thanks for posting this, all my other Carrot cake recipes are now in the garbage.

From: Kelly8023

On Aug 15, 2006

LOVE this carrot cake! I made it in a bundt pan, inverted it onto a plate, then frosted it. It looked and tasted fantastic. It was so moist and rich it still tasted good over a week later! Only change I made was to the icing - I used 1/2 cup margarine and 4 cups of icing sugar to get a texture and colour a little more to my liking. The cake is perfect as is. This will be my carrot cake recipe from now on, for sure!

From: Sarah04

On Oct 6, 2006

Loved this recipe! Made cupcakes instead of a cake. Bake 350 for 20 - 25 minutes. Wasn't sure if I would like the coconut so I made half the batter with coconut and half without. Tastes great with the coconut! I left out the nuts. Shared this with my family and now they want me to make some for a party! Thanks for sharing!!

From: tara portee

On Dec 23, 2005

Great carrot cake! I didn't think I would like the pineapple, but I really enjoyed it along with the addition of the coconut. I used two round 9 inch pans. Making it as a layer cake required more icing.

From: Akikobay

On Mar 27, 2005

This was our Easter dessert and there is only one word for it, YUM. The cake was really moist but interesting because of all the good stuff that was in it. We followed the recipe exactly with one exception. We substituted dried cranberries for the nuts. Actually, there was an inadvertent change in that I didn't read the instructions carefully and forgot to drain the pineapple. The cake was still light and fluffy, moist and really tasty. It didn't fall in the middle as it cooled either! We tinted the frosting green and had a wonderful celebration. Thanks for posting this recipe!!

From: Miss Annie in Indy

On Oct 4, 2005

GREAT carrot cake!!! I use half cup applesauce and half cup of oil and oriental 5 spice for the cinnamon. I hope you will try the oriental 5 spice sometime it is wonderful. Love all the extra goodies in this cake, great warm out of the oven with a cup of coffee. So good it really doesn't even need icing. Thanks for posting Lennie.

From: Mini_Dachshund_Lover

On Jan 20, 2006

I did change it a slight bit but it would still be great just as it is written. I used less cinnamon (1 tsp.) and added 1/2 tsp. of nutmet and 1/2 tsp. of ginger. I also added 1 tsp. of vanilla to the frosting. Ummmmm Ummmmm Good. Thanks for the recipe!!!!