This recipe was fantastic. I did fold in some fresh grated ginger with the carrots and roasted pecans. I don't have an accurate measure for how much I added, but the flavor addition was nice.
Can anyone confirm the (ml)/(g) conversions they used for the 'cup' measurement? Twice I made this cake and it was amaaaazing, once I made it dry! I think I used different conversions and can't remember which was which? There is a slight difference between UK/European/Australian cups and US cups. Thank you!!
This cake is delicious! I used kosher salt and 1 cup of golden raisins (on request) that I let sit sprinkled with a about a tablespoon of flour for a while. I'd like to try it with 1/2 cinnamon and 1/2 ginger, and maybe play with the types of flour. Also, I shopped for the sweetest carrots I could find.
I have made this cake 3 times but it sank in the middle every time. This time I added the liquid and dry ingredients alternately in thirds. Voila! Even and flat. I think this built a better structure. This is now the best carrot cake recipe!!
Perfect in my 9 inch cake pans. I always baste my cakes with simple syrup to ensure it’s moist. Best carrot cake I have make yet!
Is it 1 tsp of kosher salt or 1tsp of table salt? I feel like this would make a big difference.
Used 9” cake pans. Overflowed and now hardly any cake batter in the pans. Grrrr. Why not adjust the recipe quantities so this isn’t a problem? Waste of good ingredients!
I thought that I didn't like carrot cake. Well, did this recipe prove me wrong! I used about 3/4 of the amount of carrots the recipe called for mostly because I sliced my knuckle on a grater and didn't want to bleed into the cake
I have made this cake about 10 times now and it is a huge hit. The texture is moist and soft, but it holds up well to be iced and decorated. The icing pipes OK if you chill it. The first 5-6 times I made it as-is, the last few I’ve done the following changes with success:omitted the nuts (my preference; it’s amazing without them!)put sugared pecans between the 2 layers onlymade this in two 6 in pans (it then makes 12 cupcakes in addition). 6 in pans need about 30-35 min to bake; cupcakes need about 20-25. added more confectioners sugar to a portion of the icing, which makes it easier to pipe decorative shapes swapped half the sugar for Swerve I think this is THE carrot cake recipe to beat. I’ve yet to find another that is this tasty. It is not too sweet or too cream-cheesy. Note- shred the carrots on a Medium microplane. Shredding in the food processor yields pieces that are too chunky.
Made this recipe back in 2017, and it was a party favorite. Delicious. I'm making for the second time now, but this time I get to keep it all to myself :)
THIS IS THE BEST MOIST CARROT CAKE EVER!!!!! THE ONLY THING WRONG IN THE RECIPE IS THE TIME TO BAKE. IF I HAD BAKE THE TWO PANS FOR AN HOUR, THEY WOULD HAVE BEEN BURNT TO A CRISP. IN MY THERMADOR OVEN, THE CAKES TOOK APPROX. 45-50 MIN.
Has anyone tried to make this without the pecans? We have a nut allergy!
This cake was super awesome!! I made it for Easter. I realized at the last minute that I did not have 9" 2 inch deep pans-- mine were 8 1/2" x 1 1/2" deep- disposable ones from the supermarket. Luckily it came in a pack of 3. So I divided the batter and made a 3 layer cake. I also added 3/4 cup of golden raisins which added nice texture. I baked the cakes for about 37 minutes each. I had to bake in 2 batches because I could not fit all 3 into the oven at once. There definitely was enough frosting to cover all 3 cakes. The 3 layer cake made for a nice presentation and that way there was frosting in each bite. My husband who is a huge fan of the Magnolia carrot cake loved this one and said it was the best carrot cake he had ever had!!!!
Every time I make this it’s a huge hit. Absolutely delicious
Says it's not too sweet, but uses total of 4 cups sugar. I haven't tried it, but it looks incredibly sweet.
Has anyone ever tried this recipe with gluten free flour?