Reviews for Classic Carrot Cake with Fluffy Cream Cheese Frosting

I have made this cake twice now and it always garners rave reviews. A delicious moist, soft cake that is perfectly complemented by the frosting. Highly recommended!

October 8, 2009

I have made this cake multiple times and it turns out wonderfully each time. It is usually done in 45-50 minutes instead of 55. I add half a teaspoon of all spice and a full teaspoon of cinnamon to spice it up. I also add more vanilla to the frosting to balance out the spice.

May 25, 2009

This cake was amazing! I cooked it for 50 minutes, instead of the full 55 and it turned out lovely.

April 17, 2009

The cake was nice and moist, but the frostng was neither sweet enough, or, if going for the other side of the spectrum, cream cheesy enough. Perhaps this would be lovely with a different frosting recipe.

April 17, 2009

This cake didn't have enough spice to it and I found the cream cheese frosting not sweet enough. As a whole, the recipe just didn't have enough punch to it for my tastes.

March 10, 2009

I made this cake for Christmas Eve with my family and it was a hit! The only change I would make is to chill the cream cheese frosting a bit before I frost the cake. It was at room temperature right after mixing and it was a little to soft to spread well. I cheated a bit as well and used the bagged grated carrots from the grocery store instead of grating them myself. Worked great!

January 26, 2009

This carrot cake recipe is the absolute best I've ever tried!  It was an instant hit with my family.  I made the recipe just as listed, however I added in one cup crushed pineapple (drained as much juice as possible).  We loved it!  It will become a staple in our house!

January 11, 2009

Hands down - the BEST carrot cake and cream cheese frosting ever!  My batter fit into the two 9" pans no problem too. 

January 4, 2009

Great carrot cake except this batter will no way fit into two 9-inch baking pans.  I made the recipe exactly as the recipe calls and it dripped everywhere in my oven.  Next time I will use three 9-inch baking pans. 

December 31, 2008