One of the all-time great classic cakes, carrot cake is light, tasty, healthy and perfect with cream cheese icing! See this recipe being made in the Allrecipes Carrot Cake Video.
I followed the recipe exactly and ended up with a burnt top crust and the insides stayed as liquid. Disappointed as I have made carrot cakes before and never had any problems.. (No the cake was not left in longer than 40 mins) - 28 Mar 2017
beautiful moist cake, sold some at a horse show today, everyone loved it - 17 Apr 2016
After reading through 4-5 pages of the reviews, I consolidated the most referred alterations to this recipe to: 1) using 1 cup brown sugar and 1 cup white sugar 2) adding an extra teaspoon of vanilla extract 3) adding 1 8oz. can of crushed pineapple (I squeezed out most of the juice before adding it, I didn't want any extra fluids in the cake) 4) Added 1/4 teaspoon of nutmeg 5) added 1 extra teaspoon of cinnamon 6) used 3/4 cup canola oil and 1/2 cup applesauce. The result came out incredibly delicious - the cake was very flavorful and moist. For the frosting, I only used 3.5 cups of powdered sugar, and it was more than sweet enough, with a nicely balanced cream cheese vs. sweet flavor. If I would change anything again, I would use less pecans - it's a bit too nutty for my personal tastes. Also, I followed another reviewer's suggestion of grating the carrots with the large grater side (the one you use for cheese) so that you don't end up with a bunch of carrot mush and juice that can't be used. Will definitely make again! This is probably the best carrot cake I've ever had. - 08 Dec 2006 (Review from Allrecipes USA and Canada)