This is a delightful cake that my grandmother used to make. It smells just as good cooking as it tastes!
I'm not sure if the Oil measurement is right for this mix or maybe it could have been the fact I was using gluten free flour, But this cake did not work for me at all. It was way too moist after cooking it for nearly 2hrs. - 17 May 2009
Forget all the other carrot cake recipes -- this is absolutely THE BEST !! Have made this cake at least 20 times in the past year and everyone has raved about it. Make it for birthdays at work (at least once a month) and recently for two baby showers. Everyone thought it was bakery-made. Was just asked to make it for a home wedding reception too (increased the recipe to 48 servings). Couldn't be easier because of the carrot baby food -- no more shredding carrots. What makes it even better is the frosting. Used a combination of whipped cream and cream cheese (look in the frosting recipe section), and its not as heavy as cream cheese alone and it decorates and freezes well too. If you had 10 stars, I'd give it 20!!! - 15 Oct 2002 (Review from Allrecipes USA and Canada)
Fantastic recipe - I couldn't stop eating it. Admittedly, I made a number of changes: - Replaced half the flour with whole wheat (nutty flavor and better texture) - Made my own mashed carrots by boiling carrots and blending the pieces - Added some fresh, nonmashed, uncooked carrots - adds a LOT to the flavor - Replaced about half of the oil with applesauce (homemade, I just peeled and blended some apples) - Used fresh pineapple (or, I would suggest, get the canned pineapple rings and cut them up yourself - it was really nice to have small chunks of pineapple to bite into - Jumbo raisins from Trader Joe's - absolutely FABULOUS to bite into! - I also added a bit of nutmeg and ginger to balance the cinnamon - 25 Nov 2006 (Review from Allrecipes USA and Canada)