Comments on: Warning: Everything But The Kitchen Sink Carrot Cake is NOT for purists!

By: barbatof

barbatof — Fri, 03 Feb 2012 15:55:44 +0000

Carrot Cake was our wedding cake (it’s the ONLY cake I lke!). I’ll try this recipe without the pineapple (which belongs in Hummingbird cake with bananas) but will add the soaked rasins, cndied ginger and finely chopped pecans. I’ll try the Fiori di Sicilia in my cream cheese icing…sounds like a great substitution over vanilla. Thanks for sharing all these ideas, bloggers!

By: KATHY MORAN

KATHY MORAN — Fri, 03 Feb 2012 12:08:17 +0000

Perfect timing, as I've had a request for carrot cake for Valentine's Day. Question>>The long silicone (or nylon?) spatulas have been my absolute favorites for years, but are no longer available locally. Can you tell me the source? Does KAF sell them? Thanks! We sure do sell them, you can find them right here. ~Amy

By: dogmom04

dogmom04 — Fri, 03 Feb 2012 11:48:22 +0000

If I’m eating it, I like good carrot cake, period. But my recipe, which I think is as good as any I’ve ever had, does include crushed pineapple. Years ago, in the interest of better health and not wasting the pineapple juice, I began using the drained juice- replacing some of the oil with it. If I’m keeping the cake at home, and therefore probably eating more than one serving, I usually replace half of the oil ( mine calls for only oil, 1-1/2 C) with canned pineapple juice. It is still incredibly moist and delicious! I had carrot cake on today’s baking agenda; what a surprise to find it’s Nat’l Carrot Cake Day!

By: milkwithknives

milkwithknives — Mon, 24 Jan 2011 16:11:19 +0000

Ohhh, this is good. In place of the butter/oil mixture I used a cup of buttermilk and half a cup of browned butter. My goodness! Oh, my goodness, it was delicious. I had never tried to make a carrot cake before, but that’s what my dad picked for his birthday this year, so I raced over to the KA website to find out how to make one. Voila! I loved being able to control the add ins and make it the way we liked it (chopped up raisins, toasted almonds, etc.). And everyone LOVED the frosting. I used vanilla bean paste and a scant 1/4 t. of Fiori di Sicilia, and everyone went nuts over the “dreamsicle” flavor. Even my sister, a non-fan of frosting, scraped the last of it off and ate it when she was too full to finish her cake.

Once again, KA (and its wonderful baking community with all their suggestions and experience) saved the day. Thanks so much. -Erin

By: Janet M

Janet M — Tue, 13 Apr 2010 14:40:20 +0000

I baked this with my great nephew this weekend. I used the fiori di sicilia instead of vanilla. My husband said it was the best carrot cake he has ever eaten! It was very yummy and I will make this again.

By: gypsybaker

gypsybaker — Mon, 05 Apr 2010 01:39:39 +0000

I made this for Easter dinner and it was a fabulous hit…made it just as the recipe was written; but, added Fiori di Sicilia to the frosting. My additions were: pecans (toasted), 8 oz crushed pineapple squeezed dry and some Cpt. Morgan’s spiced rum-soaked raisins…I had always failed at cc as it always turned out too “wet”; but, this one was a home run!! Thank you sooo much. Next, I will try the other readers’ suggestions; but, honestly, this was fantastic!

By: Lyn from PA

Lyn from PA — Sun, 04 Apr 2010 00:51:57 +0000

I made this sort of the standard way, and it was very, very good. But I wondered about whole wheat flour, and less fat. So I tweaked. A total of 1 1/4 C sugar with 3 T molasses for the brown sugar. 1/2 C melted butter, 1/2 C water with 3 T buttermilk powder, an 8 oz. can undrained crushed pineapple, the regular brown whole wheat flour instead of white flour. DH won’t have cocoanut or nuts, and after 40 years I know when to pick my fights. Instead about 3/4 C raisins, no rum to soak them in, sorry, maybe next time. Then I tweaked the frosting. Eliminate the butter, 10 oz confectioner’s sugar, and the other ingredients the same, but no liquid needed. I just had a piece and it is gooood. And a bit better for you. I’m more likely to make my tweaked version for family, and the ‘official’ version for company/church.
‘tweaked’ version for every day.

Wow, thanks so much for taking the time to share your tweaks with us, Lyn; it’s always great to have a “better for you” version of a favorite recipe. – PJH

By: Iscah

Iscah — Wed, 24 Mar 2010 01:08:44 +0000

I just made this to the recipe (rare, I usually change something!) and it was very tasty – although I agree with the author that the raisins would have improved it – and, I would argue, some ground cloves. I made a layer cake, as some people were asking about, and it behaved very well. My pans were about 9.5″, and had the batter been perfectly even, I think they would both have cooked in about 36 minutes; as it was, one was done at 35 and one at 38. Both were moist, even, and very tasty. No sinking in the middle! I did use the can of pineapple instead of dried, as I love the softness of pineapple in a carrot cake. I was amazed at the quantity of fruit and nuts I was adding (3 and a half cups of carrot is a LOT!) but it all mixed in without me feeling like I was short of batter. Next time I’m doing half walnuts and half pecans, also, but this is definitely my new carrot cake recipe. Thanks!

By: Pat Bryce

Pat Bryce — Sun, 21 Mar 2010 19:36:33 +0000

This is my first time reading the comments page and I’ve already learned so much! “Wow” was my comment when I saw the tip for loosening the edges, etc. 70 yrs. old, have loved to bake for years and didn’t know that one! To think, if the carrot cake hadn’t caught my eye I’d still be wondering “what did I do wrong”! I love everything about your site and the KAF magazine. Faithfully it comes to me in FL and in NY and I love the contents! I used your dog biscuit mix for my friend’s dog that comes to visit almost everyday and she loves them! Anything for my cat? Keep up your wonderful work! I’ll print out the carrot cake recipe now!
HI Pat,
I don’t know of any cat treat recipes, but it’s definitely something we should put on our list. Susan Reid has a cat and Andrea too, I’ll have to ask them. Happy Baking! ~ MaryJane
I discovered last week that our cat Bogart really likes mashed potatoes, when I let him lick the spoon. Go figure! Susan

By: Yolanda Medina

Yolanda Medina — Wed, 17 Mar 2010 22:06:49 +0000

Can this recipe be made in a bundt pan?

Never tried it, Yolanda, but I don’t see why not. Fil the pan about 2/3 full; bake at 350°F for probably 60 to 70 minutes? You’ll have to play it by ear (er, eye). Let us know how it turns out – PJH