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“This cake starts with a mix, but it’s loaded with extras to give it that ‘from-scratch’ flavor. It’s so moist and delicious—everyone asks for the recipe!” Nora Fitzgerald - Sevierville, TN
Nutritional Facts 1 slice equals 846 calories, 40 g fat (19 g saturated fat), 150 mg cholesterol, 701 mg sodium, 118 g carbohydrate, 2 g fiber, 8 g protein.
Originally published as Carrot-Spice Cake with Caramel Frosting in Simple & Delicious January/February 2010, p14
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Reviewed on Mar. 20, 2012 by Jill Kennedy
Best carrot cake I have ever had/made. I have made it on special occasions. It seems like too much work to make it often.
Reviewed on Oct. 24, 2011 by LBurkey
This is a good cake, but it is very high in calories. Very moist and yummy.
Reviewed on Sep. 15, 2011 by Mellerfly
Best carrot cake I've ever made. Love the frosting (and the calories : ) )
Reviewed on Sep. 10, 2011 by TwylahJean
Five stars all the way! This will be my carrot cake recipe from here on out. The frosting is THE BEST cream cheese icing I've ever tasted.
Reviewed on May. 23, 2011 by RJSauer
Tasted great! Looked like a mess! I need to learn how to layer cakes. Frosting appeared to be thick enough to spread, but slowly slipped down the sides of the cake. Sure am glad I was only serving my family when I made it.
Reviewed on May. 04, 2011 by Pigout!
This cake is delicious. The icing was the best I've tasted. I later iced an angel food cake with it. Melts in your mouth.
Reviewed on Apr. 30, 2011 by bellalane
This cake is to die for!! Made it for Easter and it was a new favorite.
Reviewed on Apr. 28, 2011 by k9kkelley
I made this for Easter 2011. Everyone loved it even though I made several mistakes(too large of a can of pineapple undrained...had to cook an extra 15 minutes). Will be making again in a few weeks for Mothers Day, minus the mistakes. Hope it will be just as good.
Reviewed on Apr. 26, 2011 by Paula57
Made it for Easter and it was a huge hit! Very moist and full of flavor.
Reviewed on Apr. 25, 2011 by Annie1227
The second time I made this recipe I used a carrot cake mix (Betty Crocker brand, usually the only brand I prefer) but I have to say that I preferred the spice cake mix from the first time I made it (also Betty Crocker brand). Not sure what really made it better with the spice cake over the carrot cake mix, but it seemed more moist with the spice cake and just a bit more flavor. Next time I use a carrot cake mix (bought two, so gonna have to try it again) I think I will add a little extra cinnamon, nutmeg, and maybe a pinch of ground ginger. I still think it's the best recipe I have personally come across and it is very similar to my friend's top secret carrot cake recipe that she won't give to anyone :o) so that makes me happy that I can at least have one almost as good as hers any time I want now! :o)
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