Carrot Cake

"After taking a while to review all of the carrot cake recipes on this site and others, I finally decided on this one but made a few adjustments that made the cake come out absolutely perfect. I would..." See more give the one I ended up making 5 stars, but since I had to change this recipe a little I only gave this recipe a 4. Anyway, to change it, I added 1 tsp of baking powder in addition to the 1 tsp baking soda (so many other recipes called for both). I cut down the oil to 1 cup and it was still completely moist. I used a 1-pound bag of carrots to grate and it was roughly the 3 cups that was suggested and I omitted the walnuts because I hate nuts in cakes! I have a new convection oven so I baked it at 325 for only 35 minutes and it came out perfect (in two 9-inch round pans). If using convection I wouldn't go any more than 35 minutes before checking it. And I used the cream cheese frosting II recipe on this website vs. the one in this recipe because I thought that it was way too much sugar as opposed to cream cheese and I just love the cream cheese flavor. One more thing that I think made mine really yummy-- I used Pampered Chef's Korintje Cinnamon spice for the 2 tsp cinnamon and it gave it such a true cinnamon taste. It was awesome! Anyway... whichever way you make it, hope you enjoy it-- it's one of my favorite cakes to make!"

"This was good, but there are some serious changes that need to be made to rate it as five stars. First, you must add 2 tsp. of baking powder. Second, 1 1/2 c. of oil is too much, even for a southern c..." See moreook. You could easily cut out 1/4 or 1/2 c. of oil and still have an incredibly moist cake. I cannot comment on the frosting, since I used cream cheese frosting II from this site instead. With these changes, this recipe is probably five stars. Tip: 1 lb. of carrots equals about 3 c. shredded. Also, I liked this as a layer cake. Next time, I will probably make three layers, rather than two."

"With all the great reviews, I was a bit disappointed with this recipe. I was surprised the recipe did not call for baking powder, but prepared it exactly as written anyway. It seems I was correct, bec..." See moreause the cake was too heavy and flat. The flavor was very good, so I WILL be trying this again, but adding at least a tablespoon of baking powder. As a sidenote, I followed other reviewers advice, and made the "Cream Cheese Frosting II" recipe. It was EXCELLENT, and I gave it five stars!!"