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Here’s how the rating system works:
= Didn't care for the recipe much, 
= Loved this recipe
| Carrot Cake Recipe courtesy Alton Brown, 2005 Show: Good Eats Episode: Carrots: A Taproot Orange Overall User Rating:  |
Simply the best
12/23/2005 at 07:08am
User: Martha from Lewes, DE User Rating:
Just could not get enough.... This was simple, easy and yummy.
Blech
12/07/2006 at 07:18pm
User: Melissa from Sturbridge, MA User Rating:
Dry, bland cake. Soupy frosting. How can so may reviewers give this recipe 5 stars? All I can say is: if this is the best carrot cake you've ever had, you've been seriously deprived.
THE BEST
11/30/2005 at 05:48pm
User: vanessa from DHS, CA User Rating:
TO TELL YOU I LOVE CARROT CAKES IN EVERY WAY YOU CAN MAKE IT IT GOOD
Carrot Cake Crazy
11/24/2005 at 08:17pm
User: Amy from Point Pleasant, WV User Rating:
This recipe turned out to be delicious. That's not the only good thing about it, though. The preparation was simple enough and well worth the little work it required. I loved it.
One of my favorite cakes!
11/22/2006 at 10:51pm
User: Michelle from Greenville, MS User Rating:
I didn't think I liked carrot cake until my husband made this one. It's so good, I think it's one of my top two favorite cakes of all time! And it isn't even chocolate!!!
Great Cake
11/21/2006 at 10:26pm
User: Anonymous User Rating:
First cake I ever made a cake from scratch. Turned out great...as reviewed by my friends who are snobby carrot cake lovers.
good
11/21/2006 at 05:08pm
User: Anonymous User Rating:
needs more information
Very dense and relatively bland cake
11/20/2006 at 04:18pm
User: Anonymous User Rating:
If I make this again, I would definitely double the spices. With the amounts given, you just barely get a hint that there's anything other than carrot in the cake. Also, be sure to cut the cake into 2 or 3 layers and add the cream cheese frosting in between the layers. I did not do that (didn't realize how much extra frosting I was going to have!) and the resultant cake is extremely dense and not terribly sweet. Cutting into layers would have helped that a bit.
Dense, not much flavor
11/20/2006 at 09:44am
User: LAURA from Quaker Hill, CT User Rating:
Help Alton! I followed this recipe even using a scale to get the measurements right, and ended up with a dense and not very flavorful cake. Alton's recipes usually come out great for me. I don't know what went wrong, but I'll try a different recipe next time I make a carrot cake.
amazing
11/18/2006 at 10:40am
User: bart from el cajon, CA User Rating:
Sweet tart moist what more could you want in cake?
Mother's wedding
11/16/2006 at 06:05pm
User: Elizabeth from New City, NY User Rating:
This recipe was a smash!! I used the recipe to make a fabulous wedding cake for my mother. Everone loved it and couldn't believe is was homemade! Thanks so much! I love this easy and fun recipe. P.S. For a little added fun I put some shaved carrots in the cream cheese frosting. It gave the frosting a wonderful texture and gorgeous color. Careful not to use too much because the carrots will make the frosting soggy. :-)
tasty carrot cake
11/14/2005 at 03:33pm
User: Michele from Clarksville, TN User Rating:
I found this recipe to be easy to prepare, no "unusual" ingredients. The cake is moist but not too moist, sweet but not too sweet. Without the frosting, it would be a good snack cake. Overall, I will add this to my recipe box to be made time and again to the delight of my family.
delicious
11/13/2007 at 11:20am
User: Mark from Harpers Ferry, WV User Rating:
delicious, My husband love's it. I read the review first before making it, a lot of people saying its not enough spice, so I add a little more than the recipe ask.... It turn really good....
easy and awesome
11/07/2005 at 11:17am
User: Scott from Marietta, GA User Rating:
This is so easy my 9 year old daughter did most of the work. We made muffins rather than the cake and it's so good I had three before my wife stopped me. Moist and fabulous. Thanks Alton.
bland and boring
10/30/2007 at 05:13pm
User: Linda from Clinton, OH User Rating:
I usually love Alton's recipes, but this was a big flop. I followed the recipe precisely, but this did not taste anything like what I think carrot cake should taste like. It was bland and pale... When I think of carrot cake, I think of something dark and spicy. Mine turned out dense and chewy. I will look for a different recipe next time.
Good Stuff
10/27/2006 at 08:37am
User: Laura from Negaunee, MI User Rating:
I've made this carrot cake twice -- and I've gotten rave reviews from my family both times. I'm sure to make it again. Also, I haven't used the frosting recipe, I just buy cream cheese frosting from the store and use that.
yummmmmy!
10/09/2005 at 08:03am
User: Claudia from Lawrence, NY User Rating:
Very tasty, but make sure that you have good grater for the carrots. I worked up a sweat grating the carrots, well worth the end result.
yum
09/30/2006 at 02:39pm
User: Anonymous User Rating:
delicious
Great Recipe - Easy to follow - Impressed My Wife
09/28/2006 at 01:19pm
User: Anonymous User Rating:
My 8 year old daughter and I made this cake for my wife's birthday. The result was outstanding(as other reviewers have said). It makes such a difference that Mr Alton Brown includes the dry weight measures for the ingredients. Wy wife was particularly impressed by the frosting. It is worth the effort rather than buying a tub of frosting with mystery ingredients.
Carrot Cake Paradise
09/17/2006 at 11:34pm
User: Patricia from Frederick, MD User Rating:
Absolutely delicious!! and so easy to make. My family loved it. Thank You!
Super Moist
09/16/2007 at 03:17am
User: Mathi from Bellevue, WA User Rating:
I took up gardening this year and grew my first carrots. I wanted to do something nice with them, so I decided to try making a carrot cake (another first). The only substitution I made was using a 9x13 pan since I didn't have the pan it called for. After about 30 minutes it smelled done, so I checked temperature. It was at 205 F exactly and the thermometer came out clean. It was delicious.
Quite good
09/16/2005 at 07:11pm
User: Anonymous User Rating:
I made these into cupcakes (2 dozen, baked 23-25 mins). They were light and fluffy, and the flavor was great, very carroty. I added 1/2 c. each chopped walnuts and coconut. I think it could use even more, I think that would produce more of the texture I was desiring. I took one person's recommendation to decrease the oil to 4 oz. and increase the yogurt (I used buttermilk actually) to 8 oz. Good enhancements! Don't forget to measure by weight, that will make a big difference in the texture.
Alton's Carrot Cake Review
09/14/2006 at 12:39pm
User: Angelica from Azusa, CA User Rating:
The best carrot cake period. It was moist and simply delicious. My entire family loved it.
Alton's Carrot Cake
09/09/2007 at 04:19pm
User: Anonymous User Rating:
Fairly easy to make, a little on the dense side, the frosting is easy and very good, I added a bit of pineapple and pecans to the cake mix and that made it a bit more interesting.
Many Compliments
09/05/2007 at 11:11am
User: Holly from Vicksburg, MI User Rating:
We ate the cake, no complaints, only compliments! Nice and easy. I'm making it again due to requests.
Alton Browns Carrot Cake
08/30/2005 at 05:37am
User: Anonymous User Rating:
One of the best redipes in general. I like that he gives an internal temperature for the cake. Very useful. Very moist
Best Darn Carrot Cake Ever!!
08/28/2005 at 03:22pm
User: Anonymous User Rating:
This is a very tasty cake!
Helpful hint
08/27/2007 at 04:53pm
User: Anonymous User Rating:
Everyone here who says "too dense!" or "soupy frosting!" is likely reading the recipe wrong. Where amounts are given in ounces, that means OUNCES (weight) as opposed to fluid ounces (volume). If you fill your measuring cup to the "6 oz" mark with vegetable oil, for instance, you will have less than 6 oz of vegetable oil. If you don't have a kitchen scale, using a different recipe would probably be a good idea.
Very satisfying
08/26/2006 at 07:26pm
User: Robert from Round Rock, TX User Rating:
I've never made a cake from scratch before. The result was very satisfying both from an accomplishment standpoint and from taste. The best carrot cake I've ever had.
Simple!
08/23/2007 at 03:18pm
User: Anonymous User Rating:
This was just like any other Carrot i have had but i love carrot cake and it was so easy to make!
so moist
08/17/2007 at 10:42am
User: Anonymous User Rating:
I made this for a friend's birthday, and it was the BEST carrot cake I have ever had! Thanks Alton!
mmmmm
08/16/2007 at 10:16pm
User: Anonymous User Rating:
gooooooooood
rich
08/10/2007 at 10:34am
User: natasha from houston, TX User Rating:
a rich, aromatic carrot cake.
carrot balls?
08/10/2006 at 02:08pm
User: Anonymous User Rating:
Enjoy Alton and his recipes but I have a problem with this one. The cake is rather "blah" and the carrots (coated in flour) turned into gummy balls of gluten. Not good.
A Party in my Mouth
08/09/2006 at 11:28pm
User: Anonymous User Rating:
I LOVED this recipe, everyone who tried it with me said it was the best carrot cake they ever had. I actually just finished a piece while I watched my favorite show GOOD EATS
A hit with everyone
07/30/2007 at 07:25pm
User: Anonymous User Rating:
This is by far the best recipe I've seen for carrot cake. It's so moist! For the cream cheese frosting though, I would recommend using twice the portions listed to make sure you have enough to put in between as well as on the cake.
you did it again
07/29/2006 at 03:11pm
User: mary from indianapolis, IN User Rating:
This was easy and excellent!!! Just served it to a bridal shower and the ladies went nuts. As always alton outdid himself.
You must try this recipe
07/29/2006 at 01:31pm
User: Angela from Reno, NV User Rating:
I tried this recipe and it just amazing.Spicy and rich but not over powering and so moist and full of deep carrot flavor. Although I do add raisins and walnuts when I make it (sorry AB).The cream cheese frosting is just to die for. This cake recipe has made me very popular during the bake sales and pot lucks at work. My boss always asks if I'm bringing Carrot Cake when he sees my name on the sign up sheets.
Easy and Very Good!
07/18/2007 at 08:16pm
User: Kathy from Brandon, FL User Rating:
My family loved this cake! Very easy and the cake is moist. I made sure that the process the carrot into very small pieces. And if you do not make your own frosting, it takes 2 (ok, 1 and 1/2 cans of the cream cheese frosting. The cake could last a week, however, we ate it up before the week was up.
The frosting is magnificent
07/18/2007 at 10:04am
User: Ralph from grand blanc, MI User Rating:
The recipe for the frosting is magnificent prefer gale gand's cake with this frosting though.
underspiced
07/14/2007 at 07:28am
User: Anonymous User Rating:
i used a 9 inch, circular spring-form pan, and the cooking times worked well. and i always enjoy baking with yogurt (depiste loosing its health benefits in the process). but as other reviewers have said, a little underspiced. maybe vanilla? maple flavoring? candied ginger? i will experiment. alton! why cant you just measure by volume!
Excellent and Easy
07/01/2007 at 12:02am
User: Anonymous User Rating:
This cake super easy to prepare! It is also the best carrot cake I have ever had.
wow
06/29/2006 at 12:47am
User: Anonymous User Rating:
this was wonderful
REALLY good
06/27/2007 at 12:23pm
User: Jenny from kent, WA User Rating:
I made this cake for my dad on Father's Day and the whole family absolutely loved it! I doubled the recipe and was worried when the batter seemed really soupy but it turned out great. Definitely be careful not to cook it too long though...I only had to cook it for 40 mins total and it was almost a little overdone.
Good, but not the best ever...
06/19/2006 at 09:12am
User: Erin from Cincinnati, OH User Rating:
This cake was very good, but not the best I've ever had. As some of the other reviewers commented, it does have the texture of a fruit bread. I personally prefer a lighter cake. The icing tasted great. I actually baked the cake in 2 - 8in rounds and iced it with a double batch of the icing. If you like a heavier cake, then this is definitely the one for you.
wonderful
06/12/2006 at 06:46pm
User: Vickie from Apollo, RI User Rating:
This is a great recipe, easy to understand and make! My family lovede it! Thanks Alton for all the great recipes you have given us!!!!!!
Check Time & Temp......
06/11/2006 at 03:21pm
User: Heather from Palm Bay, FL User Rating:
I found this recipe to be a bit dry. If I may be so bold, I don't think this recipe was re-printed correctly. I followed the instructions, but if I hadn't shut the oven off after the 45 minutes I would have had to have the fire dept out, forget about going another 20 minutes. The cake was overdone at 350 degrees for 45 minutes. Was this right? The cake was dry. It smelled good, and had good flavour, but was a bit too dry. I don't understand what went wrong. Did any one actually bake this cake for 65 minutes total? I'm afraid I won't be testing this recipe again.
needs a little something
06/09/2007 at 12:43pm
User: Sarah from Sammamish, WA User Rating:
The recipe for this cake was out of this world. I made some adjustments though: I added about 10oz of crushed pineapple with juice to the batter. I divided the cake into two 9-inch cake pans and baked the cakes for 45 minutes at 350 degrees. After that they were done! Best. Carrot cake. Ever. The frosting for this cake was not at all what I expected. The 2 oz of butter threw me off. I made it as instructed and the frosting was thin, gummy and lifeless. I used my old standby cream cheese frosting recipe of 8 oz cream cheese, 1 stick (1/4 cup) butter, and 2 cups powdered sugar. For a special cruchy touch I toasted some coconut and chopped up some walnuts and encrusted the sides of the cake with it ;)
Easy and healthier!
06/06/2007 at 02:27pm
User: Joy from Byron, NY User Rating:
I normally expect some complicated preparation of Alton's recipes - but this was very easy! Surprise! :) I also just made a very tasty batch based on this recipe - instead of regular flour used a half and half mix of whole wheat pastry flour and then ground a 5 whole grain breakfast oatmeal and we used molassas in place of the brown sugar and for a portion of the white sugar. We are nut lovers so couldn't resist adding some nuts as well. And apple puree... yeah, we went overboard. This is an excellent recipe - even our toddler loved the mini muffins we made from it.
Moist and Delicious
06/06/2006 at 03:16pm
User: ROBIN from Berkeley, CA User Rating:
Speaking as a professional baker, the recipe is a tad fussy, but the results are well worth the time and effort. In fact, I'm munching on a piece of moist and delicious carrot cake, even as we speak. And loving every bite.
easy
05/31/2006 at 03:24pm
User: lisa from romeoville, IL User Rating:
I was thrilled to find this recipe so easy. I have always been told how difficult carrot cake is to make. I made it for Easter dinner desert and everyone was very impressed that I had made this homeade. Will definitly make again. Thank you!!!
Awesome!
05/29/2006 at 06:55pm
User: John from Northglenn, CO User Rating:
Alton Brown is "da man!" I love carrot cake but have always been afraid to make it. After seeing this recipe on Good Eats, I had to try it. I am soooo glad I did, it's a pretty simple recipe, and I love the recipes given in ounces. I had to up this one by about 25% because the volume of my pan was 25% more, and in ounces that's easy to do. Anyway, it came out absolutely perfect, and the frosting was awesome. Best carrot cake I've ever had. I served it for dessert along with dinner for some friends and everyone loved, even the kids, which surprised me because carrot cake has some pretty strong flavors. Next time I'm going to make some carrot cake cupcakes to take to work. Really easy recipe and spectacular results. Try it, you'll love it.
Good flavor, but strange chunky texture....
05/25/2005 at 01:51pm
User: Adena from Whitmore Lake, MI User Rating:
This was my first attempt at making carrot cake, as well as my first taste. The cake is really moist, slightly dense, and has good flavor, but has a ?chunky? texture that is very strange. Since I had nothing to compare it to, I thought maybe this was how carrot cake was supposed to turn out, however, my coworkers have said no. They really liked the flavor but did not like the chunks either. I really wish I had seen the episode, so I could understand the need for the food processor (or blender in my case) and adding the carrots to the dry ingredients. When I added the dry to the carrots they clumped up terribly, so I spent quite some time trying to break them apart. But there were still quite a few clumps, which I believe resulted in the chunky texture, maybe that was AB?s intent, I?m not sure since I missed the episode. I will try this again, however, adding the wet to the dry, THEN the carrots. I also baked in two 9 x 1.5 inch pans, and that seemed to work well.
WOW! The Best Ever!!
05/23/2006 at 07:00pm
User: Angela from Puyallup, WA User Rating:
I have tried about 3 other carrot cake recipes and this is by far the best! Others are dry and bland. This one is so moist and the spice combination is great! I used a 9 X 13 pan and reduced each baking time by 10 minutes and it turned out fantastic!!
Easy & quite good
05/22/2007 at 11:14pm
User: Aaron from Houston, TX User Rating:
A nice carrot cake of moderate moistness and spice. I didn't have a kitchen scale available and was using gourmet, small carrots, so I estimated 3 cups for the 12 ounces of grated carrots. I also used a food processor (instead of grating them) to great effect; this cut prep. time too.
amazing!
05/21/2007 at 01:14pm
User: Anonymous User Rating:
it was my first time making carrot cake and i made it for a self-proclaimed carrot cake connoisseur's birthday party and she loved it!!! almost every family there asked me for the recipe and were totally impressed! And to Melissa from Sturbridge, MA. maybe we're not deprived but you just can't bake. =)
Moist, delicious and very easy
05/21/2006 at 04:17pm
User: ORLY from Toledo, OH User Rating:
This was possibly the easiest cake I've ever baked. There was no creaming, no difficult measuring, just mix, stir and bake. And the cream cheese frosting was easier than any frosting I've ever made. This recipe got my child to eat carrots! One thing I did try was putting it in muffin tins. I reduced the baking time by about 25 total minutes but they came out just as yummy. I've never had an Alton Brown recipe fail me yet. Thanks Alton!
Amazing taste
05/20/2007 at 07:22pm
User: Anonymous User Rating:
This recipe is easy for a beginner like me to follow and taste incredible. My wife could not believe I made this for her. I know it's delicious because she's real picky with her food. I didn't have the food processor or stand mixer but made it work just fine with a hand mixer and blender . When I was done I had my first piece of cake in 10 yrs. I would highly recommend this recipe to anyone & will use it as the main desert at our holiday functions.
Excellent
05/19/2007 at 07:14pm
User: Sara from Fort Lauderdale, FL User Rating:
I baked it about 40 minutes before reducing heat and only about 10 minutes after. Cake turned out moist and delicious.
FANTASTIC
05/16/2006 at 09:32pm
User: Anonymous User Rating:
wow this was the best carrot cake i have ever have!! i have been testing carrot cake recipes one didn't taste like carrot the other to cruncy one actually tastes like an orange cake ew!...this was the best one yet...i have tested over 50 recipes and this by far was the best! i subsututed 1 cup sour cream and 1/4 cup milk for the 1 1/4 cup yougort. and it was delicous the outside was nice and cruncy and the center was soft and chewy! just right! if you are looking for a carrot cake recipe then i advice you to use this recipe their was nothing my family didn't like about it.. it was simple to make and i'm 12...that's alot to say from me....oh i forgot to add that just yesterday i made it again but this time i added duoble the spices and half the oil and 1 can of pumpkin pie filling....wow that was the best i have ever had in my life!!!!! absolotly delicous...the frosting was oh my goddness perfect... i can not expain how devine this whole recipe was, i mean honestly it was PERFECT!!!!!
Alton's Super Scrumptuous Carrot Cake
05/15/2006 at 11:48am
User: Lisa from Camarillo, CA User Rating:
This was a super easy recipe my husband and I prepared together for Mother's Day Weekend.I ended up using the large slot grate on my Pyramid Tri-Grater.(the "medium" on mine just made slop)I used about 2 cups of semi-packed grated carrots since I could not find our scale.I added pure vanilla and vanilla bean as well as about 1/2 cup of roughly chopped pecans. The temperature and baking time was right on. For the frosting, I doubled the ratio of cream cheese and added vanilla bean of course. This recipe is superceeding all previous as our favorite Carrot Cake Recipe. Thanks Alton!!!
Amazing!!!
05/11/2006 at 11:37am
User: Lesa from Bryan, TX User Rating:
This cake so awesome! It is worth the work. It's so moist and delicious. I added about a cup of chopped pecans to it and made it even better! Excellent recipe for the cake and frosting.
Tasty and Easy to Follow
05/10/2006 at 10:22pm
User: Bill from Miramar, FL User Rating:
Didn't want the carrot pieces to be too big, so I had to go out and find a medium grater, but otherwise easy to follow. Crust of the cake (err, muffin, sorry Alton) was a bit firm, but, I didn't check the temperature so it may have been a bit overcooked. Great way to get at least 4 of my 5 kids to eat some carrots, the 5th is still too scared to try, the others loved it. Another great Recipe from AB.
The Recipe is probably great but.....
05/05/2006 at 04:46pm
User: Anonymous User Rating:
I am making it right now. I haven't read all of the reviews, but has ANYONE noticed that 12 ounces does NOT equal 2 1/2 cups. 12 ounces equals 1 1/2 cups. Obviously, people can figure this out if so many have made it...but it could slip someone up. I think I guessed rigth when I picked the 12 ounces of flour over the 2 1/2 cups. We'll see.
Mmm, Cake . . . . OM NOM NOM
05/04/2008 at 11:14pm
User: Leah from Seffner, FL User Rating:
I'm really surprised at the amount of people complaining about this cake's density and lack of sweetness. Since so many seemed to be bemoaning it, I was tempted to increase some of the spices, but instead opted to follow the recipe to the letter and form my own opinions. Frankly, I'm glad I did. And so, it would seem, is my husband and his co-workers who also benefited from some cake-y goodness. I mean, let's be frank here. Carrot cake, traditionally, isn't known for being as gob-smackingly sweet as most other cakes, and if you're used to eating a commercially produced carrot cake, I can see how you might have expected more sugary umph. Trust me, I worked in a bakery for a good long while. However, please give this cake a shot from AB's directions before you make any alterations. I found this cake to be just right -- very delicately sweet, so it was complimented perfectly by the cream cheese icing, which should more than make up for anyone's sweet tooth. I used Dragon Carrots from our own garden, and I have to say, just picked carrots are definitely the way to go. I will definitely be making this one again. Also, thanks for posting this in measurements, AB! It really makes the cakework turn out perfectly and kind of idiot-proofs the whole process, even with my little twelve dollar spring scale.
Amazing!!
05/02/2008 at 02:47pm
User: Nelson from New Brunswick, NJ User Rating:
This recipe is wonderful. I was looking for a great carrot cake recipe that I could feel comfortable altering into a Carrot-Ginger Cake, and this was it. I added a little bit more brown sugar and I added fresh grated ginger. Instead of using one pan, I used two Bundt cake pans and at the bottom of the pans I added chopped candied ginger. To finish off the recipe, after cooling, I drizzled the cakes with an orange glaze. The cakes were a big hit, and I am surely going to make them again.
Who knew carrots could be so good!
05/02/2006 at 02:42am
User: Heather from Havelock, NC User Rating:
This is really delicious and not as difficult as I expected! No one could believe that I made it! My favorite part was the cream cheese icing! It is perfect with the cake! Trying this is a must!
WOWWWWW!!!
04/29/2008 at 10:53pm
User: Vinita from ISSAQUAH, WA User Rating:
Yummy!!!I cannot begin to describe the texture and taste of the cake.In short DELICIOUS! I didnt have all spice and nutmeg, so I increased the teaspoon of cinnamon by 1. Also, I used the fat-free eggs instead of the regular ones. To shred the carrots, I pulsed it in a food processor and the result: THE CAKE WAS MORE MOIST! Thanks AB.
Yummm
04/29/2006 at 03:38pm
User: Narineh from Montrose, CA User Rating:
This is a great recipe. The cake turned out moist and lasted for days.
Tasty
04/25/2006 at 03:22pm
User: Christian from Troy, NY User Rating:
First recipe I've made from AB. Thought it was easy to make even though it took a while. Actually tasted better after two days.
simply a pleasure
04/23/2006 at 07:52pm
User: brian from kc, NE User Rating:
this recipe was easy to follow,execute and devour. everyone raved about this one.
Wonderful!!!
04/20/2008 at 12:05am
User: Anonymous User Rating:
Delicious!! Dense, yet moist. Love the fact there is no "extras." No nuts, no raisins, no pineapple. It doesn't need them!!! Fantastic!!
Perfect
04/17/2006 at 01:25pm
User: LAUREL from White Lake, MI User Rating:
Great Texture and taste. I wanted to make a layered cake, so I doubled it. This cake was a huge hit, not super sweet and it looks great!
muffins
04/16/2007 at 05:13pm
User: Peter from hanson, MA User Rating:
I used this recipe to make muffins. They came out great.
Super Carrot Cake
04/16/2007 at 02:54pm
User: Adriana from San Juan, PR User Rating:
This cake was so delicious and easy to make. You should try it!
Yummy carrot cake.
04/13/2008 at 03:18pm
User: Julissa from Aurora, CO User Rating:
Tastes great, I was skeptical about using yogurt but I think that made it taste good and moist.
Delicious!
04/07/2007 at 08:57pm
User: Anonymous User Rating:
I was looking for the perfect carrot cake recipe and this is by far the best one I have ever made! It was a big hit with the fam...will definitely use it again.
good but dense
04/06/2008 at 08:08pm
User: Anonymous User Rating:
The flavor was good...I used double the spices. I also layered it. It was a little denser than I normally like carrot cake though.
Impressive.
04/05/2006 at 03:27pm
User: Shanna from Hermosa Beach, CA User Rating:
This is the first time I've ever made a carrot cake and was pleasantly surprised at how good both the cake and frosting turned out. My family was impressed!
Alton Rocks!
03/31/2008 at 05:50pm
User: Steve from Staten Island, NY User Rating:
Very Easy... Perfect Cake.. Thanx
Great!!!
03/28/2005 at 05:34pm
User: JENNIFER from kenilworth, NJ User Rating:
This is the best tasting carrot cake that I have ever made, and it was an easy recipe to use. Everyone at my Easter dinner loved it.
NOt what I expected.
03/27/2005 at 11:55am
User: AMY from Jackson, TN User Rating:
Most of the recipes from Alton Brown turn out fabulous for me. I can't figure out for the life of me what went wrong. The cake itself had a pretty good flavor, but it's texture was chewy and dense....and I'm talking about chewy like your mouth gets tired chewing it chewy. I have made carrot cakes in the past with good results. The only difference with this recipe is that I have never added the dry ingredients to the carrots before mixing in the wet ingredients. I imagine that could possibly be the answer. If I try it again....I'd mix the wet and dry ingredients together ...then add the carrots.
Perfection in Loaf form
03/27/2005 at 12:15am
User: FRAGBUCKLER from Cody, WY User Rating:
...or cupcake form actually since thats how I baked them. Using freshly ground allspice will make them even better. I'd also wager that you could use 4oz of vegtable oil and 8oz of yogurt and still have a perfectly moist cake.
More, please!
03/26/2006 at 01:33pm
User: JILL from Lake Barrington, IL User Rating:
Alton, I didn't see the episode so I don't know why my favorite add-ins of nuts and raisins were omitted from the recipe...that is the only reason I gave it four stars. This recipe is absolutely delish. I made it for a friend's birthday and used the recipe as an excuse to go out and buy a kitchen scale. (What a great thing!!!) I followed the recipe exactly except for the addition of 3/4 cup chopped walnuts and 3/4 c raisins, which I nuked for 1 minute in enough water to cover them (to "plump" them), then drained them before adding to the dry ingredients with the carrots and nuts. Tossing the carrots and other heavy mix-ins like the raisins and nuts with the dry ingredients helped them to not sink down to the bottom of the pan as the cake baked. I didn't have a 9" by 3" deep pan so I made a 2 layer cake in 8" pans instead. I shortened the baking time slightly (40 min at 350, then about 10 at 325) and kept a close eye on the thermometer in the cake. I must say, had I been relying on my usual tried and true methods of determining cake readiness (my eye, it looked so golden brown on top, tapping it, it felt like it was "done", and the clean toothpick method) I would have pulled the cake as much as 10 minutes earlier. It made me nervous to leave it in there until it reached that internal temp when it looked so done. But it came out AWESOME. Came out of the pans easily. Nice, dense texture without being heavy. The carrots, rasins and nuts were evenly distributed thru the cake. It was moist but not wet. Just perfect. Cut like a dream. Held its shape when cut. I got ONE piece. ONE! It was not too sweet, just lovely. I did make a double batch of the cream cheese icing since I made this a layer cake and wanted to be sure to have enough icing. That came out nice too...very good easy spreading texture and tasty! Thank you, Alton, for another winner. I have, of course, credited you when my friends asked for the recipe.
You Made Me Look Good!
03/22/2007 at 04:15pm
User: Chriss from Plainfield, IN User Rating:
This was my first "from scratch" cake I have ever made and many of those who tried it said it was the best Carrot Cake they had ever eaten. Way to go AB!
What's up doc?
03/22/2005 at 05:59pm
User: SALLY from petaluma, CA User Rating:
Tender, moist, perfect carrot cake- whoops! I mean giant muffin. Thanks AB!
Moist and delicious
03/21/2008 at 04:44pm
User: Carol from Evansville, IN User Rating:
Got rave reviews on this cake.
Wonderful!!
03/15/2005 at 04:24pm
User: NANCY from West Suffield, CT User Rating:
I made this cake for a get together honoring my nephew, who had just returned from serving in Iraq. I had misplaced the recipe that my family was used to, so I was pleased that this cake turned out so well. This recipe will be a permanant addition to my recipe files.
sunk
03/12/2007 at 02:21pm
User: Anonymous User Rating:
Well, the part of the cake that cooked all the way was delicious and moist. However, I hadn't realized the pan needed to be 3 inches deep so the cake sunk in the middle and wasn't cooked all the way. My main complaint would be to find out how to cook it in a normal 9 in cake pan thats about 1 1/2 to 2 inches deep. The frosting was kinds soupy but can be fixed. What cooked thoroughly was amazing..make sure you use the right pan!
love it
03/12/2007 at 01:53pm
User: yaqui from tual, OR User Rating:
i'd relly like it, i elso make it with bananas and pecans
Great carrot cake
03/09/2007 at 11:18pm
User: Anonymous User Rating:
The recipe is very easy to follow, but it took me a little while to let the cake cool down. The frosting rules.
Yum!
03/07/2008 at 03:11am
User: Melissa from Marshfield, MA User Rating:
Very dense and delicious cake.
My first time with Alton...
03/05/2005 at 12:51am
User: SALLY from petaluma, CA User Rating:
This was my first Alton recipe. It turned out perfectly. Super easy, who needs a mix? Love the show, love the science, love the host.
Terrific cake - very popular
03/04/2007 at 03:39pm
User: Jeff from Bryan, TX User Rating:
I have made this cake a couple of times and like some of the other reviewers I found the cake to be delicious but a little heavy. I modified it a little the second time by substituting cake flour - (note that this is not a one to one substitution) Next, I separated the eggs and whipped the whites a little and folded them in last. Additionally I added the zest of one lemon to the frosting. My guests loved the cake - Alton never steers me wrong.
Delicious!
03/03/2007 at 12:22pm
User: Olivia from San Francisco, CA User Rating:
This is the best carrot cake I have ever had. It is much better the second day. It would also be great with some coconut mixed in
Scrumptious!
02/28/2005 at 05:32pm
User: KRISTA from Bend, OR User Rating:
This recipe turned out perfect! We gobbled it down in no time. Very moist and delicious.
Liked it very much
02/27/2007 at 10:57am
User: Anonymous User Rating:
It s very easy to make & tastes good. My husband liked it ..... :)
great cake
02/26/2005 at 06:09pm
User: ANN from Durham, NC User Rating:
This cake reminds me of zucchini bread. It's so tasty it doesn't need icing. I'll definitely be making it again.
Another Alton success!!
02/25/2007 at 04:55pm
User: sheriece from Cordova, TN User Rating:
Alton's recipes are always fantastic and this carrot cake is no exception. I served it to company and everyone loved it. The icing is to die for! I didn't have the size pan he asked for, so I baked it in two 8 or 9 inch square pans. I also made a little extra frosting so that I could put some between the layers. It was SO GOOD!
Alton knows his carrots
02/24/2005 at 01:24pm
User: FERN from IHB, FL User Rating:
This recipe was straight forward and simple to prepare. His candor makes the show even more interesting and enjoyable. Sincerely, Fern in Florida
carrot cake
02/22/2005 at 08:51pm
User: JOSEPH from vernon hills, IL User Rating:
this was easy to make. first time came out fine but i used a rectangle pan. cause i didnt have the round. whole family loved it. now i have two dessert hits thanx to alton this and the angel food cake. thanx alton great show.
Fantastic!
02/21/2008 at 04:57am
User: Anonymous User Rating:
Alton you did it again. You are the best and this carrot cake is absolutely FANTASTIC! We love it!
Everyone loved this
02/21/2005 at 11:21pm
User: DAWN from Staten Island, NY User Rating:
This came out fantastic, and I substituted a blender for the food processor, just mixing the sides in to the center a few times. The kids and adults all loved it. There's not a drop of it left, and they keep coming back to the kitchen for more!
Yogurt in Carrot Cake?
02/20/2007 at 09:03am
User: Sonya from Abbeville, LA User Rating:
I was surprised to see that there was 12 oz. of yogurt in his carrot cake, but I made it anyway. It was delicious! A very light and moist cake; this is what I'll be making for my son's first birthday cake. Thank you Alton.
Good and dense
02/18/2006 at 12:51pm
User: Janet from St. George, UT User Rating:
This is a very heavy, moist cake which will appeal to people who like that in a cake. I prefer another recipe that I have which is a little lighter, but found this one to be good. My son-in-law couldn't stop raving about it, however, even saying it was the best carrot cake he had ever eaten. There was more than enough icingand if I make it again (at my son-in-law's request), I think I will split the cake and put icing between the layers as well as on the top and sides.
yum
02/14/2006 at 08:21pm
User: Anonymous User Rating:
better than store bought
Too dense
02/13/2006 at 03:15pm
User: Leigh from Fort Worth, TX User Rating:
Like a few other ratings, I had an issue with this cake being dense. Very dense. I have never had a carrot cake that wasn't light and airy! Don't get me wrong, the flavor was great, I just didn't care for the heaviness.
Unbelievably Delicious
02/08/2006 at 04:03pm
User: Anonymous User Rating:
Wow, this carrot cake is the best I have tasted in my life and most of the ingredients were already in my kitchen cabinets.
Details make a great difference
01/31/2006 at 10:19pm
User: Roger from Cypress, TX User Rating:
As easy as it may be to open a box mix, (and as precise as Alton's is) the outcome using this recipe is well worth the efford. I prefer it without the traditional frosting but the Wife's group loves those pecans and the cream cheese. Either way, it is a departure from the mundane.
great job alton
01/30/2006 at 08:16pm
User: abraham from tempe, AZ User Rating:
luv it baby as usually your food rocks
YUMMY!
01/27/2007 at 06:54pm
User: alesia from south dennis, MA User Rating:
I had never made a carrot cake before and was surprised at how easy it was with this recipe. I only had fat free yogurt on hand and no allspice. I substituted a pinch of cloves and a pinch of ginger. The cake came out so good, that the whole cake was gone in 2 days!! Also- the frosting was excellent! I plan on making this cake for my family again soon. Thanks Alton!
A Great and Classic Carrot Cake!
01/20/2007 at 06:19pm
User: Anonymous User Rating:
This cake was amazing! One tip, follow the measuring of the ingredients in cups, not ounces. It was a little confusing at first, but i used the cup measurment and it was excellent, so stick with that.
The most fantastic cake I've ever made.
01/19/2006 at 11:57am
User: Anonymous User Rating:
Now, that's not that much of a compliment, coming from an 18 year old. However, I've been making carrot cakes for my dad's birthdays since I was a child, and this is the greatest recipe I've ever used. I know I echo the thoughts of thousands of women when I say: I want to have Alton Brown's babies.
spicy cake
01/17/2007 at 05:30pm
User: norelie from Guaynabo, PR User Rating:
very good texture and flavor.
I cheated
01/17/2006 at 03:23pm
User: Rosemary from San Francisco, CA User Rating:
I must admit that I used my food processor (I used the 4-mm shredding disc on my Kitchenaid) to grate the carrots because I don't have a box grater and it came out fine. My cake took a bit longer to reach the right temperature so I was nervous that it would be too brown but it turned out great. I didn't bother with the icing so its more of a tea loaf but still delicious.
SOOOO Easy!!!
01/15/2006 at 11:38am
User: MADELYN from San Juan, PR User Rating:
I was looking for a cupcake recipe and the one I wanted expired. I like Alton's shows so I decided to try this one. It's amazing. You only need a food processor as hardware. My guests were super impressed. I added golden raisins and nuts to the recipe and worked great. People are now asking me for this recipe. Sorry Alton, but I am taking part of the credit.
Very good and Very easy.
01/14/2006 at 08:27pm
User: B from Richardson, TX User Rating:
No need to modify this recipe. It's just right as it is. The cake is very moist and has the taste and texture an outstanding carrot cake should. It's worth the time to make the icing, much better than the store bought stuff. If you like good carrot cake, this is the recipe for you.
