Best Carrot Cake

  • portland Posted: 04/13/10
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    as the title states, this is the best carrot cake, ever. easy to make, moist, rich, without being overly sweet. now i understand the 3 pan requirement, the layers cannot be cut before assembly -- too much fruit and nuts!

  • KarenChatham Posted: 04/05/09
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    You know a recipe is good when the in-laws rave about it. I served it warm once and it actually tasted slightly better, if you can imagine. I dream about the cake, it's so delicous!!!

  • wukatie Posted: 02/21/09
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    The recipe is amazing! I made cupcakes instead, just lowered the time by 10 minutes. Rave reviews by all!

  • amysmeans Posted: 10/20/10
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    The name says it all, and everyone else's comments have added anything I could. Seriously over-the-top good and well worth the time it takes to prepare!

  • LydBarnum Posted: 04/01/10
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    Delicious! Everyone loved this...would definitely make again!

  • LisaMA Posted: 12/03/08
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    I first tried this cake a few years ago when a neighbor made it for a house warming party and I thought it was delicious. So I made it for Thanksgiving this year, and it was a hit, even for someone that thought she didn't like carrot cake! I used most of the glaze, but I was skeptical that it would be soggy, however since I let it sit overnight in the refrigerator as suggested in the Southern Living cookbook, it was not only NOT soggy, it was perfectly moist, and stayed that way for the 3 days it took to devour the rest of the cake. It is the only carrot cake I will ever make.

  • RebeccaCH Posted: 12/09/08
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    I agree with everything said so far, this cake was amazing! It was my first time making a carrot cake and not only was it super easy, it was sooo good. I only made 2 layers and used less than half the glaze so it didn't get too soggy, it worked great! Everyone asked me for the recipe. I will definitely make this again next time I need to bring a dessert.

  • MadamPince Posted: 01/09/09
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    To vahorns: This recipe is almost exactly like one I've used for years called Trella Clennin's Pineapple Carrot cake, which I always thought was the best ever. Ingredients are the same (with very slight variations in amounts) except Trella's does add 1 tsp. baking powder as you mention. Also, I do the cake in a 13x9 pan (bake longer) because it fits better in my fridge, and this cake should be refrigerated. Trella's does not use the buttermilk glaze but I have always found it to be very moist anyway even without it.

  • homecooking63 Posted: 12/31/09
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    Love this cake. I didn't do the buttermilk glaze because we dont like things too sweet. But I went with the cream cheese frosting. The cake itself is moist, flavorful and so good. Keeper recipe.

  • Stephanie6 Posted: 02/21/09
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    Moist, chock full of delicious ingredients...I think the buttermilk is the secret...Wonderful recipe!!

  • rubyfayk Posted: 06/18/10
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    I've been making this cake for over 20 yrs but with 4 cups carrots and the addition of 1 1/2 cups golden raisins. It is made in a 13x9 pan at 350 for 55 min or until toothpick in center comes out clean. I use cream cheese frosting with orange juice and zest.

  • jackieloo77 Posted: 03/06/09
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    I have made this cake yesterday. Its fabulous and quite moist. But I think I glazed the cake with the buttermilk glaze when the glaze was cold. So its kinda sticky and gooey so I dont think it actually absorbed into the cake. Am I suppose to glaze it when the glaze is runny and hot, right after the glaze is boiled. I have added 1/2 cup of raisins that have been soaked in warm water. It turned out good. I will add another teaspoon of mixed spice next time to give it a better taste. Anyway,I kept the whole frosted cake in the fridge for a night before I cut it in the morning. It is firm and dense just the way I want it to be. So, I am not sure if the glaze is meant to moisten the cake further. Any suggestions?

  • Maureen54 Posted: 04/01/09
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    this is the best carrot cake I have made. I have gotten lots of compliments on it and have given out the recipe everytime!!!!!

  • Randy711 Posted: 04/14/09
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    I have been searching for the perfect carrot cake recipe for years... the search is over! Made it for Easter and my family went bonkers over it! The cake is super moist thanks to the buttermilk glaze, the icing was perfect not sickening sweet but rich and creamy. I did use chopped hazelnuts instead of walnuts or pecans as the hazel nuts have such a great flavor and texture. Thanks for the recipe!!!!!

  • andreadeluna Posted: 12/22/09
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    great recipe!! i made it yesturday for a baby shower. But i made them in cupcakes and instead of pineapple i used pears! it was great! My friends were fighting for the last cupcake!

  • Steven01 Posted: 05/12/09
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    Amazing. This is the best carrot cake anywhere. I made it today for a business lunch and it was a huge hit. This is the second time I have made this and both times it has surpassed all expectations and got rave reviews. Not even a crumb left. YOU MUST MAKE THIS CAKE AS SOON AS POSSIBLE!!!!!! I wish there were more than 5 stars.

  • librarylady1111 Posted: 05/14/09
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    This is by far the BEST carrot cake I've ever had in all my 50 years. Kudos to the cook with the recipe!

  • Golfergirl Posted: 10/25/09
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    Fabulous cake! I cannot imagine a better recipe for carrot cake. Next time I will make only two layers (or 3- 8" layers) as I thought 3- 9" layers were a little thin. I also added some grated orange peel to the frosting but otherwise made the recipe as written. I think the glaze is the key!

  • HMcEwen Posted: 07/10/09
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    I haven't made many cakes from scratch before, but my whole family loved this carrot cake and said it was like a professional had made it. Carrot cake is my dad's favorite and he said it was the best he'd ever had. I split the cake batter into two 9" pans and it still worked great, just cooked it a few extra minutes. This cake was even better the next day served cold from the fridge! It is just so moist and flavorful with the buttermilk glaze soaked into the cake! Will definitely make again =)

  • Megyeah Posted: 08/11/09
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    I made this recipe with my favorite gluten-free flour and with crushed pears (instead of pineapple). It was for my son's 1st bday party and everyone loved this cake. I've never been a fan of carrot cake, but cannot wait to make this again!

  • Colson57 Posted: 10/24/09
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    First time that I have made a carrot cake and it received rave reviews from the family! I made the accompanying cream cheese frosting which was delicious as well!

  • Hot_Momma_to_2 Posted: 11/26/09
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    Dont change a thing! This recipe nailed it! This was a huge hit at Thanksgiving tonight! My 3 year old helped make this, and he was very excited to be so involved...it was a good family kitchen project...He even decorated the top of the cake with some extra carrot.

  • LacyPerry Posted: 04/05/10
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    this was the first cake i'd ever made and it was a huge hit with my family, my boyfriend's family, and our friends! i only did two layers and used half the buttermilk glaze and it was plenty. i'm so pleased with this recipe and will definitely make it again!

  • BriMommy Posted: 02/27/10
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    OMG, this is the best carrot cake ever.I swapped raisin with coconut and it just as awesome.Glazing make the cake moist but also stick,recommend the wax paper for sure.Only use 2 cups of powder sugar for the icing and it was sweet enough for us.This is a must try!!!

  • Bergold Posted: 03/03/10
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    If you ever want to make a cake that rocks here it is.I have made it for years.The people that don't like it will love it.Be careful friends will demand this.I know everyone I know wants it for their birthdays.Hmm I think I will go make one know.

  • emcatt Posted: 12/21/10
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    You guys, this recipe is SO good! I am not a skilled baker by any means, and the cake turned out moist and delicious. We cooked the cake, glazed it, and frosted it the next day, and it was perfect. We had to refridgerate before serving because the frosting was getting too melty. Be sure to use the wax paper, and make sure your butter is soft enough (but not melted) when making the frosting or else you'll get little butter lumps. The cake is great for days (if you can make it last that long!)

  • girlfromoz Posted: 03/04/10
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    I have had this same recipe for years. It is one of my favorites and unlike most carrot cake recipes, this one is so moist, and the cream cheese frosting recipe is to die for. I always get so many compliments when I make this.

  • Janean101 Posted: 04/22/10
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    My mother-in-law emailed this recipe to me and I made it for Easter. It was my first attempt at carrot cake and I will never use another recipe for it again! It was delicious! I made my husband bring the leftover slices to work because I couldn't stop eating it. I think the buttermilk glaze is what makes it so moist and gooey. Yum!

  • LLRS11 Posted: 04/07/10
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    Almost everyone who tried this told me it was the best carrot cake they'd ever tasted. One man said he had never liked carrot cake, but ate two huge slices and said they were fantastic. I prepared the recipe as written, with two exceptions: I made two 9-inch layers instead of three, and I reduced the oil by 1/4 cup and replaced it with melted butter. I made the full recipe of cream cheese icing, and it was enough to cover the two-layer cake, but just barely. The icing was outstanding. EVERYONE agreed on that. I will definitely make this cake again.

  • Jeannine50 Posted: 06/14/10
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    Has anyone tried to bake this as a sheet cake? If so how did it turn out? How long do you bake it? Thanks for your help!

  • Dr00lingDlishus Posted: 05/20/10
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    Seriously sinful! There IS NO better carrot cake in the world. I was honing some beginning baking skills as a young mom in 1997 when I found this recipe. It hooked me on cooking EXCELLENT food for my family.

  • healthyhands13 Posted: 07/05/10
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    I made this for my family on the 4th of July. EVERYBODY loved it and was coming back for second pieces. I definitely recommend it for any festive occasion. It does take a long time to prepare, so make sure to give yourself enough of a time to bake it. Not the healthiest cake by any means, but VERY good!

  • 33harris33 Posted: 11/28/10
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    Didn't change the recipe at all and it tasted amazing!!! Only thing I will do different next time is use a little less powdered sugar in the cream cheese frosting...I personally like more of the cream cheese flavor instead of a sugary frosting...but other than that perfect!! YUMMY!!

  • Gerek58 Posted: 11/02/10
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    I made this excellent carrot cake for my husband's birthday (his favorite). We finished it off within a week and I was sorry to see it go - but there's always next time! This recipe is well worth the time.

  • littlehoneybun Posted: 01/17/11
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    I had lost hope on finding a carrot cake recipe that was perfect, this cake is very rich and a bit too moist and we loved every bit of it! I also needed some raisins in there so i microwaved a 3/4 cup of raisins in water and let them soak until they were plump then i drained and added them when I added the carrots. I'm putting this recipe in the vault it is that good!

  • Proudmom02 Posted: 01/04/11
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    I made this cake, its was outstanding It was gone the next day. It tatsed moist but the best part was the icing out of this world.

  • HNMaddux Posted: 12/05/10
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    Due to popular request, I have had to make this cake 4 times in the past month at parties and Thanksgiving!! It's amazing, so moist and yummy! The wax paper and flour are key, because the cake will stick to the pan after you pour the glaze over it. I wouldn't change anything about the recipe!

  • DeAnn412 Posted: 04/10/11
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    The most delicious and sinful carrot cake I have ever had!

  • Artemis4038 Posted: 04/06/11
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    Best carrot cake I have ever made...or had for that matter. Glad I found this recipe again.

  • MaggieW Posted: 04/11/11
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    This is THE best carrot cake ever! It was my first attempt at a few things - making a cake from scratch, making a carrot cake, and making a layer cake. A huge success and big hit with my whole extended family. This is a keeper!

  • charoulli Posted: 06/18/11
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    OMG! Pure pleasure!!! I baked this in April for the first time: Not only was the cake GONE, people were asking if there were any leftovers to take home with them!!! Everyone wanted the recipe, and people STILL ask me to make it again!

  • craftymama00 Posted: 08/11/11
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    This looks absolutely delicious! I have a question though. Can it be baked in a springform pan? Has anyone tried it, successfully?? Thank you!

  • msjaye33 Posted: 08/29/11
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    O..m.g..!!! This is THE best carrot cake recipe I've ever made--and I have been looking for the perfect carrot cake recipe for years!! And my Red Velvet cake recipe is from this site so I finally tried my search here! And also, I have always compared any carrot cake I made to Publix Supermarket's carrot cake. And while I wouldn't put this recipe up against Publix, I will say that NOW I have TWO favorite carrot cakes! If you're like me and have been searching for the right one, listen when I tell you that your search stops here!! It was dark brown in color, which I'm obsessive about. I just don't think carrot cake should be a light colored cake. I made the cake as written with a few minor adjustments. Here's what I did: I boiled my carrots until firm but fork tender and then mashed them w/ a potato masher. Also, I only used dark brown sugar. Put in one tablespoon of cinnamon, and added 1/4 teaspoon of each: cloves, nutmeg, allspice, and ginger. Added golden raisins and walnuts. AWESOME!

  • 1MsLisa Posted: 10/15/11
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    While visiting my Dear friend at her ranch; I baked this Best carrot cake recipe from her Southern Living recipes book...OMG! It is indeed, the best recipe ever!!! It's a basic ready to do easy functional instruction...BEST of ALL....IT IS SIMPLY DELICIOUS!!! I sincerely recommend it...

  • MsBecca Posted: 10/12/11
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    Absolutely, hands down the best carrot cake I have ever had the pleasure of eating!

  • AllisonGoren Posted: 10/22/11
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    This is the best carrot cake I ever tasted.I made it for the ringing in of Fall. Everybody loved it. The entire cake was gone in 2 days.Make sure you do not skip the buttermilk glaze. So delicious. This will be my go to recipe for now on.

  • TerriDG Posted: 12/12/11
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    This was by far the best carrot cake I've had. I made it for my son's birthday (he has high standards when it comes to carrot cake) and he loved it. I did make the mistake of not lining the pans with wax paper and my cake did stick - put it back together with frosting! So be sure to follow the directions closely!

  • jayray58 Posted: 11/18/11
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    This is the best carrot cake recipe - it's so sweet your teeth hurt! Exactly the way I like it.

  • wheresarnie Posted: 11/20/11
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    This is the best carrot cake I have ever had. The batter is filled with all kinds of goodies and comes out so moist. I think all that butter is key... Last time I accidentally doubled the butter in the glaze. Oops! Still delicious!

  • Rhonda1962 Posted: 12/12/11
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    AMAZING!!! Best Carrot Cake I have ever made (and I have baked plenty in the last 30 years)or eaten. Perfect mixture of the glaze and icing. No way would I change one ingredient. My husbands new FAVORITE recipe. I won't even bother with trying another carrot cake recipe again. Enough said!

  • mamadub Posted: 11/02/11
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    very good, moist, nice texture and combination of flavors. I made this for a dinner party and everyone loved it, even someone who said he didn't usually like carrot cake. Next time I will chill the frosting before spreading so it isn't too runny and is easier to spread.

  • DBrawley01 Posted: 11/26/11
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    This reciipe has won several contest it is no. 1 on my list!

  • BBT357 Posted: 11/17/11
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    At the time of this review, this cake had 49 five star ratings. I had to make it 50 because this cake is simply the best cake ever! I have made this cake on special occations for 3 or 4 years. When my family gets together at Chirstmas and Easter they want me to make "your carrot cake". I go by the directions with out any substitutes. There is one exception to that--sometimes I put chopped, roasted walnuts on the sides after applying the cream cheese frosting. This adds very little to the taste but gives the cake a better presentation. Another tip: If you want a completely flat top on this cake, remove the rounded top off of two of the three layers with a serrated bread knife. Other wise, the cake will have a more rounded top. You can also take some the top roundedness out by turning the layers upside down (the flat bottom is up) or by making 2 layers instead of three. However, I like the three layers better. You will not be disappointed with this cake.

  • hannahdg Posted: 02/17/12
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    I never do reviews, but I had to rate this one. Simply amazing, best carrot cake ever. Only recommendation would be to double the frosting, I was a little short and 3 layers takes a lot of frosting.

  • debrockman Posted: 01/22/12
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    This is a fabulous cake. I LOVE carrot cake and am VERY picky. I have made it gluten free before for my husband, who is celiac. Also delicious because it is full of stuff. Today is am making it again. I will try it with Splenda's sugar blends. I suspect it will also be great....again.....because there is so much IN this cake.

  • emiberry Posted: 01/25/12
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    I have never reviewed anything in my entire life, but this cake was so delicious I had to. I literally cried, it was so delicious. This cake ruined me for any other cake in the history of cake, and I didn't even care for carrot cake until I tried this. Absolutely excellent. This cake will end wars and make people fall in love.

  • recipemember563 Posted: 02/27/12
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    Nice one

  • Rouxqueen Posted: 04/01/12
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    Absolutely the best! I used bagged coconut and whirled it in the food processor with the walnuts and then toasted both in the oven before adding them to the batter. I also believe the secret to this cake is the buttermilk. Moistest cake ever!

  • ilovepbj Posted: 02/18/12
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    This was my first cake, too, and it came out wonderfully. I halved the amount of sugar and did not use the buttermilk glaze but Mccormick's cream cheese frosting, instead, which asks for sour cream. I also used corn oil for the vegetable oil. It was so moist and really delicious warmed in the microwave for ten seconds. My mom usually doesn't like carrot cakes because they're made too sweet and she said mine was perfect. I will undoubtedly make this again.

  • BonniePorro Posted: 09/16/12
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    I have made this cake literally dozens of time. I have made it for friends, for sale in my tea shop and for other occasions. This is by far the best carrot cake you will ever taste. So many of them are too oily but this has a perfect balance of ingredients and not too much oil. If you like carrot cake, this is the one for you. Wish I could give it 10 stars.

  • Sandra2 Posted: 02/15/12
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    This really is the best recipe for carrotcake. The pineapple makes it absolutely yummy--and moist.

  • amydmitchell Posted: 02/19/12
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    ABSOLUTELY the Best Carrot Cake ever! I have been making this cake for years and people that don't even like carrot cake LOVE this cake. It rich and moist and fairly easy to make. The glaze is a must, it's the "secret" ingredient. This is the cake everyone requests for birthday and holidays. I cook mine in a 13x9 inch baking pan because it is faster and easier to transport. To save some time I buy my carrots already shredded. My family loves the frosting so I usually make more. Beware it is addicting.

  • CukinTX Posted: 04/08/12
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    This is the Best Carrot Cake! The pineapple and coconut make it taste really fresh unlike some other more heavier spice / carrot cakes I've made. I omitted the buttermilk glaze because I didnt want to add even more sugar and the flavor didn't seem to miss it at all. Please don't top this with canned frosting! Take the time and make it from scratch - this cake deserves it!

  • tcee56 Posted: 03/28/12
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    This has become my "signature" cake. Do I add a little something here and there, yes, but not so much that it totally changes the recipe. Just put's my stamp on it. It's an absolutely wonderful recipe all on it's own, and I bet I make at least 1 a month for one social event or another. The cake always receives rave reviews.

  • ChristenJalley Posted: 11/20/12
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    I made this for the first time last night, and it is very good. I've never cared much for carrot cake, but this one is delicious!

  • djknight Posted: 12/21/12
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    Whenever my cousin comes to visit, he brings a carrot cake from a local bakery and it has been the Gold Standard ... until I found this recipe. He was unable to get to the bakery before he left for our house last week, so on a lark, I thought I'd make one for him. I researched dozens of recipes on line, and this one intrigued me because of the buttermilk/caramel sauce. It reminded me of another cake that I make that gets rave reviews. Let's just say that little bakery in Orlando just lost a customer. This cake, baked EXACTLY as instructed, is by far the best carrot cake I ever tasted, and my entire family agrees. It's perfection. If you are looking for the mother of all carrot cake recipes, then look no further. Oh, and don't be discouraged if you don't have a food processor, they take 10 minutes to shred by hand. I don't get the complaints that it's labor intensive. Of course it is, but that's why we bake - because we enjoy the creative process. Or maybe that's just me, lol

  • Vanessa7370 Posted: 09/03/12
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    It is a bit sweet for me though BUT this is the best ever carrot cake i've ever eaten. My family was just all over it till the last bit of the piece.

  • georgiesmybaby Posted: 09/04/12
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    eeeeeeeeeeeewwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwww 'nough said

  • Tamsham Posted: 11/21/12
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    LOVE this recipe!! This was the first time I ever made a carrot cake (new owner of a Kitchen Aid stand mixer) and it is absolutely fabulous. I followed the directions to the tee and it it came out beautifully. I have made it twice in 2 weeks. Great Thanksgiving dessert.

  • Stacia98404 Posted: 11/27/12
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    Made this for Thanksgiving... it's delicious! Added 1/2 cup of plumped golden raisins; along with the carrots, coconut, pineapple and pecans, this cake was loaded with goodies, unlike some you may have eaten that skimp on the good stuff. I made it in a 9x13 pan. The warning: the extra time needed for cooking the larger size pan can allow the cake to get overly dark. Although it was recommended to cover the cake with foil loosely after 30 minutes, next time I might cover it tightly and/or reduce the oven temp a bit. But it was still great. Challenge: If you don't drink buttermilk, you end up with a partial carton left over in the fridge. Solution: Make another cake, of course!

  • Charper Posted: 04/01/13
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    My family calls this cake Death Row Cake because they all agreed this cake is what they'd want for dessert at their last meal. Next time I might make a tad extra frosting, as I like to generously frost... I felt this batch came out a little skimpy. But other than that, awesome!

  • MisEspinoz Posted: 09/29/12
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    This makes such an excellent cake! I even made some substitutions, which is usually a disaster for me when it comes to baking (1 tbsp lemon juice+milk for buttermilk, banana for pineapple) and it still came out so moist and delicious! A very sweet, rich and moist cake that works when you're munching for some sweets!

  • SarahMichelle Posted: 04/02/13
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    Great cake! I used a cream cheese frosting and it came out wonderfully! Can't wait to make it again

  • mctaino Posted: 07/23/12
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    Not the best carrot cake. That title stays with Silver Palate. I tried this because I thought the glaze would make it more interesting but, it just made it sticky sweet. Also using 3 layers instead of 2 resulted in one of the frosted layers sliding.

  • girlfarmer Posted: 04/11/12
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    Excellent cake.....title doesn't lie. Made this for Easter, rave reviews. I did take the time toast the nuts and coconut...worth the effort, thanks for that tip!

  • carmelita Posted: 08/28/12
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    I make this every Easter. My family loves it. It is very sweet and very moist - a big glass of milk or strong cup of coffee is a must. It is very delicious. It takes some time to prepare. I only use two baking pans and make 2 layers so they are a bit thicker. A beautiful cake for spring time (or anytime).

  • movo13 Posted: 04/11/12
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    This cake had a very spongy texture. TOO MUCH OIL!!! And it lacked in spice. I would put 1 - 2 Tablespoons of cinnamon, depending on the quality cinnamon you have, and reduce the oil to about 1/2 cup.

  • Diane0822 Posted: 10/22/12
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    Absolutely delicious & easy to make. One of my dinner guests said "off the charts". Will make it again

  • sgmattsmom Posted: 11/18/12
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    I've been making this recipe since the mid-nineties. It is always a big hit always nice and moist. I made it for a fundraiser and someone paid twice the asking price for 1/2 the cake.

  • LuAnneC Posted: 06/14/13
    Worthy of a Special Occasion

    This is my second time making this cake. Last time I made cupcakes and they were delicious. I didn't use the buttermilk glaze last time but they were still a big hit. My husband asked for carrot cake for his birthday so I decided to make the 3 layer cake this time. They baked fine and I drizzled the glaze while they were still in the pan like the recipe says to. My question is, how are you supposed to get the layers out of the pan and end up with the glazed side on top when you cool them on the wire racks? I messed up the tops of all 3 layers in the process of taking them out of the pans. I did line the bottoms of the pans with waxed paper and it wasn't difficult to get them out, the glazed sides just stuck to the racks when I turned them out of the pans. I used a plate to turn one of them out and that was even worse. I'd really appreciate some tips so I won't have this problem next time...and there WILL be a next time. :)

  • NursePerk Posted: 11/21/13
    Worthy of a Special Occasion

    OMG… This is the best carrot cake I have ever eaten, muchness made. Overall it was easy to make and buttermilk glaze is worth the trouble. I poked holes in the cakes before I poured the glaze which allowed the cake to absorb more of it. I used my usual cream cheese frosting (1 stick butter, 1 box powdered sugar, 2 pks. cream cheese, and 1 tsp vanilla). I will make this cake again.

  • Jeaninebuchanan Posted: 04/01/12
    Worthy of a Special Occasion

    To be honest I baked this cake about 10 mins extra and the middle was still soggy. My husband said he loved the taste, but I think it was missing something. I have made carrot cake once before and wish I could remember that recipe, because this one was lacking in what I was hoping a homemade carrot cake would taste like.

  • Savanna1986 Posted: 11/22/12
    Worthy of a Special Occasion

    I made this once earlier this year, and it was phenomenal. I'm currently baking it for our family's late Thanksgiving, and you wouldn't believe how wonderful our home smells. My husband just doesn't like carrots, but even he tried a slice and agreed that it was wonderful. It's so moist -- not soggy! The glaze takes this cake to a whole other level. I'm terrible at icing layered cakes, so I just baked it in a 9x13 pan for 45 minutes. I will certainly be making this cake for many years to come.

  • Reveline Posted: 04/04/13
    Worthy of a Special Occasion

    I made this recipe for my hubby's 50th birthday and he loved it! He is normally not a sweets guy and this cake was not too sweet. I followed the exact recipe and directions except I used two round pans instead of three and baked for 30 mins at 350 F.

  • MissiParker Posted: 03/28/13
    Worthy of a Special Occasion

    I have been making this recipe for over 20 years and it always comes out perfect. I have always made it in a 9 X 13 pan instead of the layers. In this case you bake the cake for 45 to 50 minutes until toothpick inserted in center comes out clean. Don't skimp on the ingredients and be sure to make the glaze as it does add to the cake. Enjoy!

  • KRICRO77 Posted: 11/09/12
    Worthy of a Special Occasion

    This cake is ABSOLUTELY AMAZING!! Just like it says, it is THE BEST. So glad I found this recipe and will be making it again and again. Don't skip on the buttermilk glaze. It's what makes this cake so delicious! Pour the glaze on while the cake (and glaze) are warm. This will ensure it absorbs well and doesn't get too sticky. After it cools, put it in the fridge for about an hour or two before you frost it, and keep it refrigerated after that. I truly believe that anyone who rated this poorly did NOT make it correctly. There is no way to not like this!!

  • sabbatino4 Posted: 07/24/12
    Worthy of a Special Occasion

    The kids and I loved this cake, so moist! I used two 8 oz. containers of cream cheese and an entire stick of butter because I wanted extra frosting. I will be using this recipe to make carrot cake muffins and the extra frosting will go on them.

  • YaoiChefGurl Posted: 05/16/12
    Worthy of a Special Occasion

    This cake was so x3m delicious! it was a hit with my family and friends I made it for mothers day. Will definately make it again. Though I forgot the coconut... oops!, it still tasted great! the frosting was to die for! good god! I made a chocolate filling to place between the two slices (since I made two slices in I think 10-12in pans, came out a little flat but that was okay) it was unsweetened cocoa with come coffee! my mother loved it! and she doesn't exactly like eating such fattening things lol. I give it 5/5 stars!!!!

  • SusanHW8 Posted: 05/06/12
    Worthy of a Special Occasion

    This is truly the best carrot cake ever! I do not add the glaze, as the cake is already moist and delicious. I use a different frosting recipe: Cream Cheese Butter Pecan frosting. The recipe makes too much, so you might not need it all. It elevates the cake to an outstanding level! http://www.myrecipes.com/recipe/cream-cheese-butter-pecan-frosting-10000000554778/

  • CLindner Posted: 06/01/12
    Worthy of a Special Occasion

    This is the first time I've ever made a carrot cake, and this was worth the wait! The buttermilk glaze is a must -- it gives a slight caramel flavor, and does not make the cake soggy. The texture is perfect, and the cake is not overly sweet. Will definitely add to my cake repertoire and make again!

  • laurend74 Posted: 06/20/12
    Worthy of a Special Occasion

    This was the best carrot cake I have ever eaten!!

  • mahoneycook Posted: 01/31/13
    Worthy of a Special Occasion

    This carrot cake is wonderful. I am happy that it uses buttermilk and 1/2 the oil of most other carrot cake recipes. Huge favorite with the family!

  • phertyl Posted: 03/05/13
    Worthy of a Special Occasion

    Duh! If you don't like buttermilk, use the cream cheese frosting!!!

  • Tigergirl704 Posted: 03/10/13
    Worthy of a Special Occasion

    This cake was absolutely delicious. It makes me never to want to order carrot cake out again. Nothing can compare. Very decadent. Very moist. I made it exactly as written. Next time I will lighten up with my own changes. Not sure of the need for the buttermilk glaze.

  • KeysBet Posted: 03/05/13
    Worthy of a Special Occasion

    I have made this Carrot Cake several times for birthdays, holidays and dinner parties and it continues to be requested. It has become the only carrot cake I make. After all when you find the “Best Carrot Cake” why make any other carrot cake recipe! I’ll be making it again for a dinner party this Easter. Make it just the way it is (glaze and all), and you will not be disappointed. It is the “Best Carrot Cake”!

  • JanCanCook2 Posted: 03/05/13
    Worthy of a Special Occasion

    Baked my first carrot cake on this snowy day and it did not disappoint... My yield was two 9" cakes and before I could get the frosting on, my son and snow-covered grandson walked in and pretty much ate one layer without icing. After frosting the second layer, he took half the cake home as a dessert for their dinner. (He and his wife's favorite cake: Ordered their wedding cake to include a layer of carrot cake.) This really is an outstanding, bakery quality cake. (By the way, didn't have pineapple, added an extra cup of freshly grated carrots and used an organic, unsweetened coconut.)

  • Psalmody Posted: 03/14/13
    Worthy of a Special Occasion

    When I tell you this is the best carrot cake ever- it truly is. You must try it. Oh, if you have issues trying to find can coconut, use a half bag Baker's.

  • Dennisrep Posted: 05/16/13
    Worthy of a Special Occasion

    I have made this cake many times and everyone has loved it. I make it just like it says to.

  • DianeLM Posted: 05/02/12
    Worthy of a Special Occasion

    OMG! Made this recipe as specified, added toasted, chopped pecans between the layers of frosted cake, as well as the top. Was hesitant about putting the glaze on the layers, however the cake was very moist, not soggy at all and the flavor was so good, rich but not overly sweet. This IS the ultimate Carrot Cake recipe!

  • BustersMom Posted: 05/28/13
    Worthy of a Special Occasion

    Not paying close enough attention, I forgot to add in the coconut, nuts, and pineapple to this cake mix, so I decided to go out on a limb and mix these in with the glaze. WOW!!! Talk about the best ever cake. I will do this again and again. Absolutely delicious and interesting too with the goodies in between the layers.

  • Prodfb14 Posted: 03/29/13
    Worthy of a Special Occasion

    Good Solid Recipe

  • wandashannon Posted: 03/06/13
    Worthy of a Special Occasion

    The recipe says to drizzle the glaze over the cake when u take it out of the oven. And the glaze should still be hot when you pour it on the hot cake!

  • madisonmaye Posted: 12/29/12
    Worthy of a Special Occasion

    This is the ONLY carrot cake I make. I never do the glaze or the coconut, but this recipe is AWESOME!! EVERYONE always asks for it!! Definately a hit!!!

  • brooke777 Posted: 01/14/13
    Worthy of a Special Occasion

    I don't like buttermilk. Can this be made with whole milk instead?

  • beezle007 Posted: 03/05/13
    Worthy of a Special Occasion

    This is a fabulous cake...it turned out great...has anyone tried substituting coconut oil for the vegetable oil?

  • JohnnieTate Posted: 03/05/13
    Worthy of a Special Occasion

    GREAT,GREAT,GREAT never have I enjoyed a cake more delicious.

  • domesticdroid Posted: 03/19/13
    Worthy of a Special Occasion

    This truly is the best carrot cake of all time. The buttermilk glaze makes it extremely moist. I have tweaked the ingredients to suit my taste and it gets rave reviews at my house. I made one yesterday afternoon and over half is gone.

  • Evanwilliams Posted: 12/23/12
    Worthy of a Special Occasion

    I make this but put toasted coconut and toasted pecans in the frosting . Then I cover it with the toasted coconut and pecans. Talk about good . Been doing this for several years and everyone loves it.

  • hmrichards Posted: 02/07/13
    Worthy of a Special Occasion

    Totally the best carrot cake I've ever had. I read other people's reviews and I agree this cake is a big hit (well it was at the dinner party I brought it to). Southern Living has great recipes and this carrot cake is moist! I used already shredded carrot and I would suggest that, as all three parts of this project make it a bit time consuming.

  • petart Posted: 02/23/13
    Worthy of a Special Occasion

    Absolutely the best carrot cake, hands down. The buttermilk in the batter and the buttermilk glaze are the magic ingredients.

  • jenniferhillman Posted: 05/10/12
    Worthy of a Special Occasion

    I thought my mom's carrot cake recipe was good............this one is a shining star! FANTASTIC!

  • mvaughn693 Posted: 07/03/12
    Worthy of a Special Occasion

    If there is a better carrot cake, I don't want to know about it.

  • BarbIeZz33 Posted: 01/21/13
    Worthy of a Special Occasion

    Made this last week. It was wonderful and very rich! FYI take note that the pineapple is a 8 oz can. Don't do what I did, I was in a hurry and grabbed a standard can and added triple the amount. I had to cook it longer and it still turned out good, but a lot sweeter. This cakes a winner but don't count the calories.

  • MizRev Posted: 06/01/13
    Worthy of a Special Occasion

    Absolutely the best carrot cake ever. The only change I made was to substitute 1 cup whole wheat pastry for I cup all purpose.

  • MaryCan Posted: 06/09/12
    Worthy of a Special Occasion

    Almost my family's recipe, except Mama insisted on fresh coconut so we had to start the day before to crack it and grind the meat. Also, we also used a large poundcake pan, and just a cream cheese drizzle rather than actual frosting for the top. Even this way, there were never any leftovers.

  • JessAK Posted: 08/23/13
    Worthy of a Special Occasion

    I'm not a huge carrot cake fan, but this is the juiciest, most delicious carrot cake I've ever had. The glaze is the secret. I pop the cakes out of the pan for 5 minutes then pop them back in to glaze them. Then let them cool in the pan. Otherwise they can fall apart or become too moist to manipulate. I've extended the recipe for a wedding cake! Too. Fir the icing! I double a recipe of the one in the Coconut Almond Cream Cake (also a Southern Living cake. Outstanding.

  • Deborah77 Posted: 04/18/14
    Worthy of a Special Occasion

    Absolutely the best carrot cake I've ever made. If I could give it more stars I would. The buttermilk glaze is what puts this recipe over-the-top!

  • Claudiam280 Posted: 12/16/13
    Worthy of a Special Occasion

    I totally love this cake recipe it is the moistest, most awesome cake. It is a big hit when I make it for my husband or for work. I use unbleached flour and canola oil and lowfat buttermilk. I would like to cut the sugar, will try adding more pineapple juice the buttermilk glaze is most awesome dare i touch it?

  • babs06 Posted: 04/15/14
    Worthy of a Special Occasion

    This IS the Best Carrot Cake we've ever eaten!! I've made it 3 times now for birthdays, and every time everyone has raved about it and said it was the best carrot cake they have ever eaten. The only thing I did different was double the cream cheese icing, as I felt it needed more icing for a triple layer cake, but I did have some leftover. (You can't have too much icing!) You MUST put the Buttermilk Glaze on. (The first time I made it, I left it out.) But, it adds that special something and makes it sooo moist. Next time, though, I might cut all the ingredients in half cause that would probably be enough.

  • oldmare Posted: 11/02/13
    Worthy of a Special Occasion

    I made this carrot cake today,it was excellent!! It was almost like my mom made! I used a tube pan and put waxed paper in the bottom and then put crisco on the wax paper and then lightly floured it. I cooked it for an hour. After it cooled for 10 minutes I then used a knife to loosen the sides and around the tube in the middle,the turned it upside down onto a plate and it came out easy. I then flipped it over onto a plate .I just drizzle the glaze on top.

  • nc27106chick Posted: 11/27/13
    Worthy of a Special Occasion

    This was my first time making a carrot cake. It turned out really good. I dont like overly sweet, so I changed a few things. I used 1.5 cup of sugar, I added the juice from the pineapples and I also added 1 cup of white raisins. I made the buttermilk glaze per instructions, it was really sweet (to the taste) but it didnt make a difference to the cake in the way of being too sweet. When it came to the frosting, I used 1- 8oz cream cheese (softened), 1 stick of butter (softened), 1 cup of confectioners' sugar (next time I will use 1.5) and 1 tsp vanilla extract. The sweetness of the whole cake was almost perfect. It was moist. At first, I worried about the juice I added from the pineapples, but it turned out fine. I made 2 cakes using 2 8x8 pans and it was a perfect fit. I will make it again!!

  • BridgetteJ Posted: 03/25/14
    Worthy of a Special Occasion

    Awesome carrot cake. Never any leftovers. After I made it the first time, my husband's family requested I bring it to the next get together. The second time I left out the coconut (just personal preference. ) No one seemed to miss it. It's a big cake so I only make when there's a crowd.

  • miraoli Posted: 09/06/13
    Worthy of a Special Occasion

    This is the best carrot cake recipe ever! (And the only one I have ever seen that uses pineapple!) The pineapple does amazing things for this dish. I make it with pecans from our tree and everyone loves it. I leave out the cinnamon though (due to an allergy), and according to my husband it doesn't make the flavor suffer. Coupon for organic carrots: http://printablecouponsanddeals.com/2013/09/1-off-any-two-earthbound-farm-organic-products-48-unpeeled-carrots-at-walmart-3.html

  • mbomber33 Posted: 12/07/13
    Worthy of a Special Occasion

    this was my first time baking any from scratch ever, and it came out awesome. everyone (even those you "don't like carrot cake), said it was really good and many asked for the recipe.

  • Nana2Livi Posted: 04/03/14
    Worthy of a Special Occasion

    I made this except I used a different icing (my daughter doesn't like cream cheese icing) and served it at my monthly DAR meeting. It truly was outstanding. I made a couple of small changes...I replaced 1/2 cup of white sugar with 1/2 cup of light brown, omited the coconut and added 1/2 teaspoon of nutmeg. It was a lot of work, but worth it. I understand why some posted to refrigerate, it is so dense it really needs to be chilled to slice it cleanly. Don't expect to have leftovers if you make this for a group, ain't gonna happen!

  • snapcook Posted: 03/25/14
    Worthy of a Special Occasion

    I have made this carrot cake more times than I can say. It is truly the best ever! I have even made it a few times in a 9x13 pan, and it turns out great every time. I don't bother looking at other recipes for carrot cake, this is it for me!

  • MaijaMiller69 Posted: 11/02/13
    Worthy of a Special Occasion

    This has become the family's THE CAKE...i make it for birthdays, anniversaries, holidays....any excuse...it is labor intensive but so worth it...i have found that if you line the pans with parchment paper the process is much easier...the buttermilk glaze does not stick the cakes to the pans then...also, we dont like nuts in ours so i substitute toasted coconut. I also cover the sides with the toasted coconut once it is on the cake pedestal. and thru trial and error i have found that you need a double batch of cream cheese icing to truly do the job right

  • nivea94 Posted: 10/18/13
    Worthy of a Special Occasion

    WOW it was SO delicious !! Thanks for this recipe, best carrot cake ever! Try it, you won't regret it.

  • bklyn83 Posted: 10/14/13
    Worthy of a Special Occasion

    Overall It was delicious and moist. My family loved it and one sister rated it A+ and another one rated it A+++ :) It was my first time baking a carrot cake from scratch and it was easy to make except little things like "folding" which i didn't know what it meant, so i had to Google that. I used the buttermilk glaze and the cream cheese icing recipe with it also. I poked holes with a fork on the 3- 9"cakes when i put the buttermilk glaze so that the whole cake could absorb the flavor. It was a tad to sweet for me personally so next time i might just reduce a lil bit on the sugar measurement, especially on the cream cheese icing. But overall DELICIOUS!!!

  • Nightborne Posted: 01/28/14
    Worthy of a Special Occasion

    I have added a splash of orange juice to the wet mix and used half buttermilk half sour cream instead of only buttermilk. With this little twist, I have to say it turned out to be the best carrot cake I have ever prepared - and I have tried a lot of them. Highly recommended.

  • JoWall Posted: 03/28/14
    Worthy of a Special Occasion

    I made this for a neighborhood dinner last night and everyone loved it! Never made it before and followed the exact directions. I was so happy to get the rave reviews. The only thing I didn't do was frost the sides. I put more frosting on the top and layers and let it squish out. I preferred that look vs. the sides being frosted. I also used a cream cheese called Raska vs the large name brand. It is creamier. I toyed with putting raisins in the cake but opted not to for my first time. I may try golden raisins the next time. Outstanding cake!!! Oh, and I used Vietnamese cinnamon from Penzy spices. It is a cinnamon I prefer.

  • Joan186 Posted: 04/04/14
    Worthy of a Special Occasion

    I've made this carrot cake on several occasions and people always love it. My sister asked me to make it for her birthday cake. I've made it into cupcakes as well, and usually freeze half of them for later on. It's definitely worth making.

  • Dominogurlz Posted: 03/25/14
    Worthy of a Special Occasion

    I have made this carrot cake on three occasions and it is the absolute best carrot cake in the world. Each time I've made it I get tons of compliments and requests for the recipe. You will never make another carrot cake recipe once you've tried this one.

  • Caraballo2006 Posted: 01/24/14
    Worthy of a Special Occasion

    I make this cake in awesome love it is the best recipe it. It was the first time i make a carrot cake and for been the first time it was very very good.

  • MinnesotaFoodie Posted: 03/16/14
    Worthy of a Special Occasion

    I have to edit my previous review. I went to a restaurant and ordered the carrot cake- the dessert they touted as the best. I have to say, that this recipe was far more superior! I changed my rating to outstanding! Off to buy buttermilk as I just have to make this now.

  • JLWitt Posted: 03/20/14
    Worthy of a Special Occasion

    This recipe is amazing. I've never made a Carrot Cake before and I don't think I'll ever use a different recipe. So moist and yummy. I didn't use all the frosting and even then it was a little too thick. I'll probably cut back a little on the amount of frosting next time.

  • littlecookie82 Posted: 11/09/13
    Worthy of a Special Occasion

    Lovely!!! Frosting I cut back to 1,5 cup of sugar only. Will have to make another one so soon.

  • Saljogi Posted: 12/08/13
    Worthy of a Special Occasion

    Made this cake for Thanksgiving. Nothing but compliments. Had a little trouble with the sour cream filling. It seemed to be a little loose, even though I refrigerated it for a couple of days. Any suggestion on how to make the filling a little thicker?

  • Annav1 Posted: 12/31/13
    Worthy of a Special Occasion

    This is truly an awesome cake, you can't go wrong with it. You can taste all the flavors and see how they balance each other to create a super tasty carrot cake. Did it twice and the second time some alterations were done, it was perfectly balanced for me, however, some said it was a little too sweet. Added only 1.5 cups of sugar to the cake mixture, poked the cake with a toothpick to add a decent amount of buttermilk glaze without using too much cause the more you pour in, the sweeter it will be,(everybody thought the buttermilk glaze had the correct amount of sugar so no alterations were needed) The cake will be moist even if you dont use the glaze so no worries. Last but not least, the frosting. I did use the recipe posted here, however, only 1 teaspoon of vanilla was added instead of 1 1/2. DON'T USE MARGARINE, it tastes absolutely awful, take the time to find an excellent quality butter, if it tastes good by itself it will taste even better in your frosting. Enojy the cake!

  • UrsulaSDC Posted: 07/26/13
    Worthy of a Special Occasion

    delicious, I agree that this is one the best carrot cake recipes I have tried, we love it.

  • Mavila1998 Posted: 09/29/13
    Worthy of a Special Occasion

    Very delicious and moist.

  • carolynhpayne85 Posted: 12/23/13
    Worthy of a Special Occasion

    I have been using this recipe for years, but the buttermilk glaze I made for the first time and it was the best ever - only used 1/2 the glaze - probably should have poked holes like some other reviewer said, but still the best ever

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