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5

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Total Reviews: 8

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  • on January 11, 2013

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    This is awesome. I was too lazy to do the pecans but the cake and the frosting were delish and my friends loved it.

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  • on December 21, 2012

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    This cake is always a hit. It's asked for by order. I bake for the office for birthdays, and this one is enjoyed for the celebration and again as breakfast treat. I was requested to make it for the the annual christmas party this year by the family baker! Your recipe has served me well. The orange in the frosting really brightens the flavor! Great work Chuck

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  • on November 19, 2012

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    It is a great cake. I just want to let you know that your measure equivalents are wrong, and they could be very confusing. Your recipe says 2 cups/500 ml all-purpose flour it should be 2 cups of flour or 500 grams. Well the point is that dry ingredients should be equivalent in gr (grams and liquids en ml (millilitres if you using the liter of kilo measures :o

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  • on April 13, 2012

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    This recipe is absolutely fantastic!!! I made it for Christmas and again for Easter. I wowed my guests to say the very least! The orange juice and zest in the frosting gives it such a great flavor. I added a touch of good vanilla to give it an extra boost. I also prepared the walnuts with honey and brown sugar, due to cost of maple syrup. This will be the recipe I refer to from now on for carrot cake, it was actually the first also! Thanks Chuck! Looking forward to seeing a cookbook by you soon ;

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  • on December 28, 2011

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    First cake I've ever baked. I'm no chef but I'm comfortable cooking in the kitchen. If you can zest an orange and work a mixer this is the recipe your family will forever thank you for. My wife put me up against the "best chocolate cake" person in her company over this after the first try at it - so we'll see!

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  • on December 26, 2011

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    Wow!! This cake turned out amazing and even the cake batter was delicious. The frosting was perfect and adding the citrus was genius. It added the perfect touch to the flavors.

    I will be making this one again and again.

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  • on December 21, 2011

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    I used this recipe and turned them into cupcakes for my office holiday potluck. Full recipe made 24 cupcakes. Baked for 20 minutes and they came out not at moist as I'd like them, so next time, I'd probably take the baking time down to 15 min then check every minute until cake tester comes out clean. I cut the frosting recipe and the walnut recipe in half which worked out well.

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  • on December 14, 2011

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    We love this cake. Super easy. We always make cookie plates for our clients and this year I said no. Lets do the carrot cake. It is the best I have ever had. We tried the 2 8" inch springform pans and found that using only a 9 inch worked better for us. Still cook the one hour but test evry 5 minutes until done. I cut the icing in half since I was doing one layer. It is very rich. I also used corn syrup for my nuts due to the cost of real maple syrup. Also used alsmonds for the nuts on my no peanuts fiend. YUMMY!!!

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