Servings: twelve to fourteen.
This cake really comes into its own on its second day, when the flavors have mellowed to perfection.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Mild and inexpensive, plain olive oil — not extra-virgin — is the wiser choice for cakes.
The best carrot cake I ever baked! I got raving reviews this Easter.
03/20/2013... i just would like to add here that this is NOT the best carrot cake recipe that I have baked. i have another recipe that taste way better even if not frosted. nevertheless, this carrot cake recipe & the frosting taste so good together. that said I think I can increase the star rating to 3 STARS! :) 03/14/2013 i made this yesterday for a family friend's birthday. the cake baked well but i got an issue with the frosting. it was weeping wet. not at all what i expected. i had quite a hard time frosting the cake with it especially the sides. can anyone please give a feedback regarding the frosting? was it because i didn't use Philadelphia cream cheese? any tips please on making a better frosting with the same ingredients 'coz it really tasted sooo good... thanks... =)
Just yum. This tastes like quintessential carrot cake and should be eaten and enjoyed in large quantities. The recipe was super easy to follow and execute. Made it for Easter dessert and it was a hit. I will absolutely be making this again (and again and again).
Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?