Frosted Carrot Cake
Total TimePrep: 20 min. Bake: 50 min. + cooling
Cake was very moist & the frosting wasn't too sweet. Will definitely make again.
really good recipe. halved the sugar and it was perfect!
I'm not a carrot cake fan but this was really good! I used half the sugar and left out the raisins and coconut and used sunflower oil instead of canola. I have a feeling my sweet, garden carrots made a difference. I made half the frosting, which was plenty. I'll be making this to take to work. Thanks for sharing!
Excellent! I didn't use all of the icing, but otherwise followed the recipe exactly. Everyone loved it!
Love Love this recipes. I've tried this recipe last year and fell in love with it. I just forgot to write a review. The only thing I don't do is put the crush pineapple and coconut in my cake. I give it a 10 star.
I tried this recipe for the first time! I used 1/2 packed brown sugar and 1/2 granulated sugar. I used 3/4 to 7/8 cup of evaporated milk, soured with 1 Tbsp. cider vinegar. I used 1 tsp. salt instead of 1/2 tsp. salt. I also crushed a 20-oz. can of pineapple slices in my food processor and measured out 1 cup of crushed pineapple for the cake. I also mixed 1/8 cup all-purpose flour with the raisins before adding to batter. I omitted the nuts as there are folks who can experience nut allergies. I used a greased and floured 12x8" baking pan, 6 lined muffin pans and a 5" mini loaf pan, greased and floured. I found that I just needed to bake the cake 40 to 45 minutes since I baked the loaf, cupcakes and 12x8" cake all together.For the icing: I just used: 1/4 cup butter or margarine, 4 oz. cream cheese, 1-1/2 cups confectioners' sugar and 1 tsp. vanilla which I just used for the 12x8" size cake. I then iced the 12x8" cake when it cooled and chilled the cake to allow the icing to set. NOTE: I did keep the carrots and coconut the same-I HAD shredded the carrots in my food processor!The eggs and oil, vanilla extract, flour, cinnamon and baking soda I also kept the same! This IS a really nice recipe! Thank you for sharing it! delowenstein
I made this and it is delicious. Moist and oh so full of flavor. I loved the frosting but this recipe makes way too much for this cake. I would cut the recipe in half next time. Also, I did not have any coconut in the house so I went without it. I didn't have any raisins in the house so used Craisins instead. One thing I really enjoyed about this recipe was how easy it was and how moist it was. I baked mine in a 9" round spring pan. It worked out beautifully...
I have made this cake for years for my son's birthday. His birthday, Christmas, would not be complete without it. It's moist, dense, flavorful and simply the best! I don't even bother ordering carrot cake out anymore?.nothing measures up to this carrot cake.
This is a very good cake, I made it for my church, and for my family Christmas get together, everybody raved about it as being a fantastic cake. It's the best
sounds wonderful!! could you put the cake mix in 2- 9" round pans to make a layered dessert? how long would you bake the rounds and would you need to make more frosting?