This is a fairly dense and rich moist carrot cake recipe. The quantities given make two cakes, so it's pretty straightforward to halve the recipe if you prefer.
SUPERB!! I tried this recipe because I needed to make two cakes as gifts right away. Very moist!! The first time I made this it was crumbly and a bit greasy. I modified it to just 1 cup of oil, added 1 tsp real vanilla extract and scaled back to just 1 cup raisins. Blend (not stir) the first 4 ingredients then beat mixture for 1 minute after adding each egg, it makes a great difference in the texture. For the "nutty" taste I folded in 1 cup walnuts with the raisins. Pour on a warm buttermilk or creamcheese glaze and YUMMMM!!! I have made it 3 times since and it is quickly becoming a favorite! - 08 May 2004 (Review from Allrecipes USA and Canada)
Very good with a few modifications. I halved the recipe as I only wanted 1 cake. As per another review, I only used 1/2 cup oil added walnuts. I also used brown sugar instead of white, added 1/2 tsp baking powder. Next time I will try adding some more carrot and spices to it, and even less oil (I can't handle too much oil). I baked this in mini-bundt muffin pans to serve as individual desserts and only modified the baking time to 22mins. They looked lovely. - 15 Feb 2006 (Review from Allrecipes USA and Canada)
Very Yummy! got compliments that this was the best carrot cake they had ever had. Halving the recipe will fill 2 round pans-bake 30 min. - 13 Aug 2007 (Review from Allrecipes USA and Canada)