A few years ago there was a low fat carrot cake recipe in Woman's World Magazine made with low fat mayonaise and crushed pinapple that my family just loved. I lost the recipe and would love to have it if there is someway I could find it I would be gratefull!

By Marcia Murtha on January 18, 2012

I am not much of a baker but wanted to try. Every Sunday I make carrot juice and always disgard the trash from the carrots. I decided to use it for the carrot cake and it was awesommmmmmmmmmmmmmmmmeeeeeeeeee, according to my 4 yr old. The cake came out perfect. It was nice and moist and the frosting was impeccable. I will be doing this one again, along with many more.

By Olivia on December 13, 2011

Absolutely LOVE this carrot cake. Was wondering though. In one of Paula's cookbooks, which is the recipe I followed, the frosting called for one block of cream cheese rather than two listed on the website. Which recipe is correct?

By Cyndi Busby on December 02, 2011

This cake was a fabulous addition to our Thanksgiving this year! I am a novice baker and I suprised myself at how it turned out. Simply delicious! Thanks Paula!

By Tara on November 27, 2011

I am going to make the carrot cake for Thanksgiving this year and I had a question that doesn't say in the ingredients to do. when it says to line the bottom of the pans with parchment paper do I remove it from the pans to put the batter in them. I have never head of this paper before so I just want to make sure I don't do something wrong. So can you please try to answer me by Thanksgiving it would be very helpful to know. Thank You so very much

By Valerie Phthisic on November 19, 2011

SOOOOOOOOOOOOOO GOOD! Paula you stink! You wrecked my diet!!!! To the lady who asked about an easy way to grate the carrots, I did mine in a 2 cup food processor and it worked great.

By Carol on November 18, 2011

You can buy the Julienne carrots in the bag but make sure you caramelize them in brown sugar and butter so they wont have a crunch when the cake is done.

By Jasmine Folmar on October 13, 2011

Hi Paula I have made your carrot cake recipie several times for several different functions.I always have the comment from people that it's the best carrot cake they have ever had. I want to thank you for this recipie.. I have used this recipie and taken it to work for our maintenance department for when I needed them to do some extra work. I have used your carrot cake as payment for our maintenance workers..LOL Thank you Diana

By Diana Smith on August 27, 2011

Great recipe! Very moist and tasty.

By Tinyca Bryan on August 24, 2011

I always feel connected when I see the name "Grandma Hiers". I also had a Grandma Hiers. Her name was Ella Mae Williams and she married William A Hiers in East Lin, Illinois in about 1880. She was famous for and is fondly remembered in our familr for her Vinegar Pie. When I was a little girl, she told me you have to whistle when you turn out a cake. To keep it from sticking. I was about 30 before I realized she was joking. But it really worked. lol Love and prayers for the wonderful job you do. Keep on cookin'.

By Dorothy Wiggins on August 24, 2011

By roxanne on August 22, 2011

My daughter and I are making this cake for my brothers birthday tonight . everything has been super easy except the grating of the carrots . does any one have a quick way to do that? the cake looks great so far , but wont be able to taste it till tonight. I will let you all know if mine turned out as well as everyone elses.

By Chalet and Taylor on August 12, 2011

This was the bomb!!! So moist and flavorful I made 2 batches cooked one 9in round 1 large loaf and 2 mini loafs. I love to share the goodies with the family I am glad I filled them up 3/4 of the way because they were to the brim when taking out the oven. Only issue was the large loaf did get stuck to the pan...will line with p.p next time. My fault I'm sure, I buttered and sugar coated the pans so It gave it a crunchy outer layer

By Lyn morales on July 18, 2011

Their isn't anything you make that is bad...I loved this one..moist delicious. We were on a trip for my husbands retirement in 2008 and went through the eastern part of the United States from Ohio up through Canada, New York down through the coast line to the keys and back through Savanna so I could visit your restaurant and of all places I ended up in the hospital and never did get to go and enjoy your wonderful place. My daughter said it was wonderful as well as everyone else that was with us. So now I will need to plan another trip and hopefully try it again. We watch your show and enjoy all your dishes. I ran a catering business for 38 years and understand all the hard work you put in. May you and your wonderful boys, husband continue and be blessed and keep us all out here enjoying your hard work. Best wishes to the best dishes Lady!

By Pam Cole on July 10, 2011

Here you go, enjoy!!!

By Sharon Petersen on June 22, 2011

its just like mine

By Anonymous on May 14, 2011

This cake was AMAZING! So easy to make and it was wonderful! Turned out great , easy recipe,moist very good. someone asked me if it was actually a real cake because it looked so good. The cake was very good, I added about a 1/2 cup of sour cream to my batter as well! Also added 2 teaspoons of baking powder.

By Cricka on April 30, 2011

Oh my goodness, the best cake I've ever had. We have made this cake several times now and can't get enough. Never any left over cake, everyone loves it!

By Corrine Thomas on April 27, 2011

I baked this delicious cake for my family and let me tell you my whole family loved it! I am planning a summer barbecue and I am going to implement this recipe into the menu. On a scale from 1-5, this one is a 5, thank you.

By Susana Matis on April 25, 2011

Hello Paula, My daughter in law, Christel made your delicous Carrot Cake for Easter....it was wonderful.It was better than the Cheese-Cake Factory's.It was moist and yummy, especialy the frosting.I can't wait to make that cake for my daughter and husband.I'm so glad she found your website and introduced me to it. Thank you, Ann Marie Callahan April 25, 2011

By Ann Marie Callahan on April 25, 2011