Comments on: carrot cake with maple-cream cheese frosting

By: Nikki

Nikki — Sat, 13 Mar 2010 21:38:08 +0000

I’m so glad these are the first of your recipes that I’ve tried! Everything came out perfectly. Now I can never wait to open my e-mail to see what you have in store next. :)

By: Brooke

Brooke — Wed, 03 Mar 2010 01:47:40 +0000

This recipe is so great! I’ve used it twice and they taste so good! Just one little problem I’ve been having both times… The batter keeps exploding out of the cupcake pan about half way into the cooking. The cupcakes come out with tops that are stuck to the pan and then the middle sinks. I don’t understand why this keeps happening, I filled them less the 2nd time and it still happened. Any pointers?!

By: keely

keely — Fri, 26 Feb 2010 22:02:08 +0000

i made these cupcakes for my dad’s 60th birthday dinner party and people were crying, they were so good. can’t wait to try some of your other recipes. everything on here looks beautiful and delicious!

By: JessicaO

JessicaO — Mon, 15 Feb 2010 16:22:08 +0000

I made the carrot cake for my husband’s 30th birthday yesterday (Valentine’s Day!) – it was so awesome! I baked it in 2 8-inch round pans for about 34 min, and they turned out perfectly. It was my first time to cut out wax paper for the bottom of a cake pan, but I did it surprisingly well I must say – thanks to the fool-proof instructions. Thanks for this recipe – it will not be the last time I make this one, for sure.

By: caroline

caroline — Mon, 15 Feb 2010 01:05:19 +0000

I had a last-minute request to make a carrot cake for someone's birthday, so I used your recipe and baked it in a 9x13 pan. It turned out fabulously, and I had more than enough frosting to do all the decorations. Here it is.

By: deb

deb — Wed, 03 Feb 2010 15:07:55 +0000

sugarashley — Most ovens are not perfectly calibrated and will not match estimated cooking times; the only reliable method is to always make sure a toothpick or tester comes out clean. You might try to re-bake yours…

By: sugarashley

sugarashley — Wed, 03 Feb 2010 09:53:56 +0000

I just made these cupcakes and they tasted fabulous! The only problem was that the batter in the middle was a tad undercooked (not cake-like and a little wet), eventhough I had them in the oven for 20minutes… I still don’t know what went wrong coz I followed the recipe exactly.. Sighs. Now i’m not sure what to do with them. Should I cook them more at a lower temperature to firm up the inside? Or should I just eat them this way? It still tastes awesome though.. =)

By: Abby

Abby — Mon, 01 Feb 2010 15:05:17 +0000

It’s my husband’s birthday today and carrot cake is his favorite (no raisins, no nuts), so I made this last night. While it turned out beautifully and tastes fantastic, I’m surprised that mine looks so very different in color. I was expecting it to be that amazing light orange color as in the pictures above, but it’s golden brown. Not a problem for me, as it will be covered by frosting anyway, but it seems to be the consensus after reading the other comments. Thank you, thank you, thank you for this frosting recipe, though. It will be my new go-to frosting… the maple in it is just fantastic!

By: Rocio

Rocio — Wed, 13 Jan 2010 23:50:32 +0000

Hi, first of all, I love your blog!!! next, I have a question on this recipe. I’ve already made the cupcakes and they are delicious, now I’m wishing to make this a bigger cake for an office going away party. I need it to feed 50 people. I was thinking of doing a sheet cake. I was just wondering how you might adjust the recipe and baking times. So far I’m thinking of doubling the recipe and using two 17X12 sheet pans. Would that work? I’m just not sure on the baking time. Thank you! any suggestions will be great :)

By: Amanda

Amanda — Wed, 13 Jan 2010 21:22:41 +0000

Best carrot cake ever, Deb! Super, super moist and super, super tasty!