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  1. One recipe I used called for brown sugar & 1 pinch of cloves, 1/2 tsp nutmeg, ground.also 6 eggs. What do you think?

  2. This cake came out AMAZEBALLS!!!! Only thing I changed was the amount of baking soda in the glaze. Only used 1/3 teaspoon instead of the 1 1/2 stated. I used coffee filters instead of parchment paper and it worked well.

  3. I have made this cake several times just the way it is written. Everyone that had this cake said it was the best cake they have ever eaten. It may take a while to make, but it is worth it.

  4. No baking powder in the batter? I used baking soda as directed and, of course , the cakes came out like pancakes. II was very disappointed because I’m sure it would have been a wonderful cake. I should have known better but wanted to follow the recipe. Please check your recipes before printing.. it would save people time and money

    1. I made it without baking power and it was light and amazing!!! You have to use butter milk for the chemical reaction that makes it rise so nicely…you must have done something wrong…because it is truly yummylicious!

  5. Way too much cinnamon! I was apprehensive when the recipe called for 2 teaspoons. I have never added that much cinnamon to a recipe. But I,added it anyway. When tasting the cake, all I could taste was the cinnamon…couldn’t taste the coconut, pineapple or carrots. Plus, the cinnamon gave the cake an unattractive brown color. I would make the cake again, but would cut way back on the cinnamon.

  6. Well, I loved the cake and had no difficulty whatsoever with it setting up. No way should this recipe take 6 hours to make–good grief did you take a nap? My husband said this was possibly the best cake I have ever made ( well, maybe it was just the most recent, who knows). So I made it again for his birthday and had friends over–they, too, loved the cake and took some home for later consumption. I’d say it was a hit! Not sure if you REALLY need the glaze but it’s a pretty cool addition. In my oven, my cakes cook in about 27-32 minutes, probably depending on flour or pineapple moisture. By the way, did the cooks that had “setting issues” drain their pineapple well? I sure that would be essential.

  7. OK, I’m going to try this but I will be making it on my boat. The wife doesn’t ever want to make carrot cake and I love it so, like many other recipes I don’t get at home, I will put it into ships stores and bake this on the boat.. Hopefully it will go into my “Ships Cook Book” with other delightful recipes I have discovered. I’ll let you know how it comes out. It looks pretty easy but anything on a boat becomes much more complicated. Thanks so much for sharing.

  8. This had to be one of the best cakes I have ever made. It felt a little dense coming out of the pans but once I cut the layers and iced it, it was amazing! I also added raisins. It was gone before I knew it.

  9. I made this last night without the buttermilk glaze only because I started late .. and it was delicious! I only did 2 layers because I suck at frosting cakes and figured I’d have less chance of messing up lol. I also added some golden raisins. Next time will try with glaze just to see what I could have possibly been missing out on. So good!!!

  10. I baked the carrort cake today, just ate a slice very, very good i might say. The only ingredient that i took out of the recipe was the baking soda that was call for in the GLAZE, i thought it would make the glaze salty other than that i follow the recipe. Would i make it again? HEX YES!

  11. Can I use shredded coconut instead of canned? I couldn’t find canned coconut anywhere so I just gave up. If yes, then how much should I use? Thank you!

  12. I have made this cake several times. Instead of cutting the layers I just made three layers and it was awesome, people have offered to pay me to make it. I have made it as a sheet cake and as cupcakes no matter how you make it, it is the best. I do add raisins also but it would be good without. Everytime there is a mention of cake at work I am asked to please bring the carrot cake.

  13. Raisins??? Not in the ingredient list… I put in a cup and was happy. 🙂 also… Unsweetened or sweetened coconut? I used sweetened and found the cake very sweet, but still amazing!!!!

  14. I’ve been making this cake for decades. The original recipe I used is called “Blue Ribbon Carrot Cake” and it was one the most requested cakes by my coworkers. My best tip would be to make it in a 13 x 9 pan. Because the cake is so moist and heavy, it tends to be hard to stack without smashing all that interior icing to the outside. Easy peasy with a 13 x 9 pan!

  15. Can you tell me at what point do I put the glaze on? I’m confused about the glaze and frosting. Do I use both?

  16. I Loveee it!!!!! just like it said. ‘THE BEST CARROT CAKE EVER”. I will not go back to my old recipe. My brother still talking about how Delicious & Moist it was.

  17. The truly is the BEST Carrot Cake I’ve ever made or eaten for that matter. So delish! And everyone that has tasted immediately HAS to have the recipe. So good!!!

  18. To all the neg comments… You must have done something wrong or left something out. I’ve made it twice with no problems. I agree the cooking time needs to be a bit longer, even with three layers as I used. Also the next time I make it, I will add a handful of raisins.

  19. I made this last night for my husband’s birthday & the cake turned out amazing. I cooked for about 40-45 minutes on 350. I also didn’t use as much of the glaze because I only did 2 layers instead of 4. I will be making this again soon! Thank you!!

  20. 7/21/13: Tried this cake today; has the potential to be a GREAT cake EXCEPT it needs to be baked longer, maybe 35-40 minutes and even at a slightly higher temp, maybe 360 degrees. My 3 – 8” layers fell in the middle even though they appeared done when tested. Could cut back on the sugar, maybe 1-1/2 cu and there is too much “Buttermilk Glaze” – could be cut by 1/2! May try again with these changes.

  21. OK. I will agree with you. It is good. However, it is also way too rich and sweet for most people’s taste IMO. I would cut back probably a cup on the sugar and maybe half cup of butter. I’m not sure it needs the “buttermilk glaze”; you said you only used 2/3, well, I only used about 1/2 cup for BOTH layers. Also, it takes almost TWICE as long to bake as you suggest. I am the dessert cook in the family so that’s why you are hearing from the male population here. I am a very deliberate cook, following the recipe precisely, doing everything one at a time so it took me a full 6 hours. I can think of more and better things to do with my time. I won’t be making it again, although I would like to try it with the changes I put forth. Thanks anyway.

  22. So do you use 3 cake pans or 2? It says in the instructions to line three cake pans, but then it says to slice each cake into two layers, making 4. If you used 3 cake pans, it should make 6 layers.

    1. Wow! Great catch, Dana! That has been a typo for over a year and no one has ever said anything and we’ve heard a lot of people say that they made this cake. It is actually 2 cake pans! I already changed it in the recipe! Thanks!

  23. Worst recipe ever. The batter tasted awful and the cake did not set. Made carrot cake many times before and thought I would try a new one – well that was a big mistake.

    1. I’m so sorry that this recipe didn’t work out for you. I wonder what went wrong because mine turned out wonderfully. Everyone in my family commented that it was the tastiest carrot cake they have ever had. Sorry yours didn’t work out. 🙁

    2. Me too. I made 1 and a half recipe. Split it in 2 short oblong pans. I cooked it about 20 minutes than says. Took out, came back to it half hour later. It’s mush. I stuck it back in at lower temp. Wish me luck it cooks before the edges are burned. And I know WTH I’m doing (baking).

  24. Is this suppose to go into 3 9-inch pans or 2? When reading the entire recipe it states in preperation item #1 ‘Line 3 (9-inch) round cake pans’ but in preperation item #7 ‘Once the cake is cooled, slice each layer in half to give you a total of 4 layers. More layers = more frosting = me happy! Note: I put the 2 cake layers in the freezer’ and the picture shows 4 layers total. Sorry I’m a bit confussed.

    1. Great catch! Yes, it is supposed to be 2 layers. I have fixed it in the recipe! Thanks for pointing it out. 🙂

  25. OMG this cake is the BEST!!!!!!!!!! I used olive oil as thats all i had in the house and the cake tastes awesome, its so moist. Best cake ive ever made, 🙂

  26. I am also running into the problem of it cooking in 35-30 minutes. The first step says to grease 3 cake pans, but later it says to cut each cake in half giving four layers (meaning there were only 2 pans)?? Maybe the 25-30 min cook time is for 3 pans, and it needs longer if we only use 2?

  27. I melted the butter for this icing and I had to add a ton of powdered sugar to get the icing half way right….Did it mean soften or melted becaue 3/4 cup melted butter is a lot of butter….

  28. I made this cake today, and while the batter tasted awesome before cooking, it did not set up. I followed the directions to a T. I don’t normally have any problems baking or cooking with or without recipes. I don’t know if the measurements are off somewhere or if something regarding the ingredients moisture content makes a difference. Also, the addition of the baking soda in the glaze left our mouths coated with baking soda after tasting it. The cake is still in the oven, and it’s been 45 minutes, so I’m hoping it will eventually cook. I’m very disappointed because the cake looks amazing, and I love Carrot Cake.

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