It turned out fabulous very tasty

Delicious! I didn’t have coconut or walnuts. But it’s still amazing. My family loved it! I used my own frosting recipe, but the cake is moist and flavourful and not too sweet! Just made it for the second time :)

My standard carrot cake. Consistently good and easy to make.

I didn’t add pineapple or coconut flakes, and I had to add an extra egg and a bit of water but overall it turned out great

This recipe turned out great! I didn’t use and walnuts or coconut due to allergies, and I didn’t end up up using the pineapple because we forgot to buy some. But it was still incredible and a big hit with everyone!

This cake was super moist and so good! I did alter the recipe some. I didn’t use the pineapples and added 1/3 of brown sugar and a dash of cinnamon. And Mmm mmm mmm!

excellent cake every time. i add a a dash or two of lemon juice to the icing mixture...it works nicely

Didn’t tweak any of the ingredients. I made cupcakes and they were SO good

It was so much like what I used to make except for the pineapple No, But I will sometime soon

Very lovely cake, and very delicious. However, I didn't use the amount of sugar indicated. I only used 1 cup.

My son asked for this for his birthday. It was a beautifully moist and flavour packed carrot cake. I stuck to the directions and would again. The pineapple was a wonderful addition. Yum! ;-)

Wonderful. Just as before.

Walnuts were overpowering, I would leave them out next time

Omg!!! Just baked the best carrot cake ever! It is very moist and delicious! My family loves it!

Best carrot cake I have ever made.

This was delicious! Local store didn’t have baking soda so I used extra baking powder instead. Wasn’t as moist because of it but it was still fantastic! Next time I will double the frosting recipe since it could have used a little extra in the center and in top. Oh and to cut down on the calories I used half vegetable oil and half unsweetened applesauce.

Delicious recipe. I added golden raisins and chopped walnuts on top. I cooked for approximately 49-50 mins. I also made the icing when I had about 20-25 mins left on my timer. I DID NOT use all the powered sugar the recipe called for. In the reviews someone mentioned the icing was too sweet. So, every time I added powder sugar I tasted the icing before adding more. I also added a tsp of vanilla extract. Once icing was to my liking I put in the refrigerator for approximately 20 mins. (I found this to be helpful in getting the icing to thicken) Also, wait until the cake is completely cooled before Icing. I did not have canned pineapples; however, I had a pineapple I diced earlier in the day. I used them... I’ll definitely make this again. Hope u was helpful I would add a picture, but it is half gone already ( I made it last night)

Added extra pineapple, very moist!

I made this and I’ve never baked a cake before! EVER! Turned out great I used truncheons colored raisins

Delicious, added dry cranberries

I didn’t use the coconut and it came out fabulous without it! It doesn’t even need the frosting

Delicious and easy to follow instructions!

this was HANDS DOWN the best cake I've ever had. not just best carrot cake, best cake in general. It was soooooo unbelievably moist and perfect. I wouldnt change a thing!!

OMG!! It was wonderful! Our neighbors ask me to make one for Mother’s Day! Absolutely delicious!!

Was delicious going to make again love it moist but not to rich.

Really yummy rich and moist. Definitely for a special occasion. The icing was a little too sweet for my taste but will cut back on sugar next time . Thank you

Amazing! Moist, lush, luxury cake. Thank you for sharing recipe.

PERFECTTT!! super moist, amazing taste and a very important fact for me, it isnt too sweet. I made this recipe as cupcakes and i think its perfect even without the cream cheese topping. Surely will make it again!!

This is a great recipe! I made it with quantities in the metric system so it was a little bit difficult for me to tranform all of them; because of that I had to add a little bil more oil (eye measured) because the batter initially looked drier than the picture, but in the end, it came out moist. Also, I kept it in the oven for only 30 min (I know that my oven usually cooks faster even if the temperature is the indicated one), so I didn't want to take my chances. After half an hour the toothpick was clean and the cake was ready.

I made this cake for Easter and my family loved it. I made a two layer cake, so I had to make extra frosting. The frosting was incredible and the cake itself was very moist. Thank you for bringing this recipe to the Yummly community!