Layered Carrot Cake
Total TimePrep: 50 min. Bake: 30 min. + cooling
Excellent! Made as directed and it was delicious! I made it for Thanksgiving and it was a definite hit!
i made this for a friends bday! she loved it!! so easy and moist i will make it again!!
Yummy! No one will guess this starts with cake mix. Was even speedier to make by using a carrot cake mix and omitting additional spices. I too, used baby carrots speedily shredded in food processor. If you have extra chopped walnuts garnish the top of the frosted cake. Beautiful! As a volunteer feild editor with Taste of Home magazine I love recipes that use classic flavors in speedy, quick recipes!
Made this cake exactly as the recipe instructed. Turned out fabulous!! Guests loved it. Will definitely be making this again and again!
This recipe made a denser cake than I typically like; however, the flavor was really nice. I liked the fact that you use box mix and the pudding really added to the moisture of the cake.
GREAT! I used packaged peeled baby carrots grated through a food processor. Added 1/4 C dark brown sugar and omitted raisins ( 1/2 C coconut instead). Next time I will use orange liquor in the icing as Grand Marnay. Best carrot cake ever!
I MADE THIS yesterday for my family reunion. It was a HIT! Everybody, mentioned how it was better than the carrot cake they've purchased at bakeries. As much as possible, I followed the recipe, but I was short on orange zest and confection sugar for the frosting.... it still came out great. For the cake, I added a few dried cranberries, some sweetened coconut and a few Medjool dates and finally instead of just crushing them, I creamed my Walnuts. It made for a denser cake, yet still VERY moist and fragrant. I loved the experience. I loved the accolades. I loved the taste....however, I cant help but wish there was something else I could have done to the batter to add a bit more "humph" to it. Like a kick or something? LOL! Thanks for this recipe!
WOW! I decided to make this for my 90 year old dad for Father's Day. It is by far the best carrot cake I have ever made. I made the base cake as written. I adjusted the frosting as follows:I added an extra 1/3 package of cream cheese and 2 T of butter. I also added a tad more confection sugar. I used 1 teaspoon of vanilla and 1 teaspoon of OJ for the liquid. The key to this great frosting is to use a stand mixer and once all ingredients have been put together mix on medium speed for 4 to 5 minutes. It is the key to fluffy cream cheese frosting. I will never go back to a scratch carrot cake again. None of the others had the flavor and moistness of this one.
I usually won't make a dessert recipe unless I make it from scratch. However when I was in a bit of a jam this recipe was quick, easy and did taste good for a boxed cake mix. So thank you for opening my eyes to sometimes boxed cake can be good.
This is the best carrot cake I have ever made. It has been 2 days since I made it and it is even more moist than the first day!