Serves a Crowd
The Best Carrot Cake Ever
Popular on Food52
9 Reviews
NXL
January 11, 2022
I made the recipe as written except for substituting pecans for the walnuts in decoration. Very good, mild spice flavor. The cake is oddly firm, but not unpleasantly so. I'm not sure how reviewers who left a cup of sugar out of the icing were able to spread it as it is very soft with the full four cups. My husband was happy with this cake for his birthday.
Sara
March 22, 2018
This cake looked better then it tasted. The frosting was way too sweet. I would use only 3 cups of powdered sugar instead of 4 cups. The whole family agreed with this. Also, I only baked the cakes for 35 minutes and they were on the dry side. So watch the baking time for sure! I would suggest an additional quarter cup of yogurt as well.
MicheleInMontreal
April 30, 2014
Thanks for the recipe! I made this cake last night for my daughter's 13th birthday and it was great. The only thing I would change is the amount of salt, perhaps 1/2 tsp :) For 6 "medium" carrots I used 2 cups and that seemed just right.
Chelsey1818
May 29, 2013
This is truly the best carrot cake ever! We cut back on the sugar in the frosting and it was wonderful. Also, really great if you add raisons.
Lilismom
September 1, 2012
If I wanted to make cupcakes with your recipe would I bake at the same temp.?
JenLot
April 26, 2011
This was delicious! Next time I would cut back on the allspice and I didn't need to bake for the extra 20 minutes on the lower temperature. When I checked after the 45 minutes it was done. Great recipe though....very moist. I had a ton of leftover frosting as well!
Dknsjake
March 2, 2011
What a beautiful cake! I can't wait for the next family birthday, because this is going to be on the menu.
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