Comments on: Easy Carrot Cake

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 22 May 2026 14:45:57 +0000

In reply to Nancy. Hi Nancy, we haven't tested this recipe as cupcakes, but I think it should work! I'd try baking at 400°F for around 15-20 minutes.

By: Nancy

Nancy — Thu, 21 May 2026 18:08:48 +0000

Is it possible to make this as cupcakes? I notice your carrot cake cupcake recipe is different.

By: Elaina

Elaina — Wed, 22 Apr 2026 14:17:10 +0000

this was a fantastic carrot cake! I recommend making it it was not only delicious it was also very moist.

By: Jeanine Donofrio

Jeanine Donofrio — Thu, 09 Apr 2026 18:06:45 +0000

In reply to Linda g. I'm glad you loved it!

By: Linda g

Linda g — Sun, 05 Apr 2026 23:37:52 +0000

Absolutely delicious, moist but not overly sweet. Just right amount of carrots. Sliced well, and cream cheese frosting great too

By: Lisa

Lisa — Sun, 29 Mar 2026 17:35:31 +0000

Could I substitute the Bob’s Red Mill cup 4 cup for a gluten free cake?

By: Jeanine Donofrio

Jeanine Donofrio — Fri, 27 Mar 2026 18:13:24 +0000

In reply to Elsa. Hi Elsa, you could use coconut sugar.

By: Jeanine Donofrio

Jeanine Donofrio — Fri, 27 Mar 2026 17:45:35 +0000

In reply to Gail. I'm glad you enjoyed it!

By: Gail

Gail — Wed, 25 Mar 2026 16:10:58 +0000

Fantastic cake! I did omit the nuts. And I did not have applesauce or crushed pineapple. So I added about 1/3 cup of mayonnaise to help keep the cake moist. Next time, I will make sure that I have applesauce.

By: Elsa

Elsa — Mon, 23 Mar 2026 04:34:29 +0000

Hi there. I would like to bake this cake. Is it ideal to use coconut sugar only instead of white and brown sugar. Also, please include the nutritional information for the baked carrot cake.
Thank you and I can’t wait to bake the cake.