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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 Apr. 12, 2011 by grandmajean56
I realize that a review is for the purpose of commenting on a recipe that I actually made and tasted. However, I was so amazed at the number of calories and fat for one slice, I had to comment on that. With the growing problem of obesity, how can you possibly give us a recipe that is so unhealthy.
Reviewed on Mar. 11, 2011 by ronayne
My review is for the frosting only. The cake I made was my Mother's two layer carrot cake recipe. However, the frosting was FANTASTIC! I used about 4 1/2 cups icing sugar and kept the other ingredients as listed. Plenty of frosting with some left over. Really, really delicious! Thanks.
Reviewed on Nov. 15, 2010 by schrotie
Let me start out by saying I HATE(D) CARROT CAKE - well not anymore - this was the most delicious cake I've ever tasted. Moist, great tast and the frosting was fabulous. I baked it in 2 bread loaf pans (2 cakes - BONUS!), sliced it lengthwise down the center slathered that delicious frosting over it and sat back to rave reviews from my guests!
Reviewed on Oct. 15, 2010 by 2tuxedokats
I teach a couple of deaf/blind individuals with developmental disabilities cooking skills and this was a great cake recipe for them. Easy enough to be quick and yet complicated enough that they really feel like they made a really difficult recipe.
Reviewed on Sep. 09, 2010 by p00dbar
This is absolutely the BEST carrot cake EVER! I have had many requests to make this again and again, and many people have asked me for the recipe. The frosting is so good, I am glad it makes a lot, because I eat half the bowlful with a spoon before I even frost the cake!
Reviewed on Aug. 22, 2010 by tiffanypaddock
This cake was delicious! I would make it again and again!
Reviewed on Jul. 21, 2010 by s7jones
OMG!! My mom made this cake for my birthday. This made my eyes roll up into my head. Hands down the best cake I have ever had!!
Reviewed on Jul. 09, 2010 by flopsyrose5
I made this cake for work as a 9 x 13 and everyone loved it. Now it is one of the most often requested for our birthday club. CEM
Reviewed on May. 27, 2010 by TwinMamainMN
Delicious, with lots of great added ingredients. I had to add quite a bit of milk (3-4 tablespoons) to get the frosting to spread, but it tastes delicious. I may never make plain cream cheese frosting again!
Reviewed on Apr. 12, 2010 by 1DomesticGoddess
I made this cake yesterday, and couldn't wait to try it today. The cake tasted good, but, I did have to bake the cake longer than the directions called for. I baked it exactly 40 minutes in the oven. The frosting was good, but, when it came to making the frosting, I halved the recipe, which I felt was more than enough frosting for a 2-layer cake. Also, when it came to adding the canned crushed pineapple, I now wish I hadn't drained the juice from the can, but added it to the cake. I would of drained the juice into a glass measuring cup, and then if it didn't reach the 3/4 cup mark, I then would of added water to it, til it reached the 3/4 cup mark. Also, when I added the raisins, I used golden raisins. That was just a preference. One more thing... I don't much care for 2-layer cakes, so I usually place each layer onto 2 seperate glass plates, frost both layers, and will keep one cake for myself, but will share the other cake with someone else. Note: I think the caramel frosting would taste great on other cakes as well, boxed or home-made.
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