Moist and Delicious Carrot Cake Recipe Review

Not all carrot cakes are created equal!

Many times I have heard people say they did not like carrot cake.  They tried a layered carrot cake from a grocery store or in a coffee shop that, while beautifully decorated, tasted dry and yucky.  Let me encourage all of you to try again, but make the cake yourself.  This recipe will change your opinion of carrot cake and totally rock your world of desserts.  You will never think of carrot cake the same way again.  

For many years, I have been making this carrot cake recipe.  Everyone loves it.  Even I, who normally hate nuts in anything, love this cake and the nuts don't bother me one bit.  Of course, I chop them up very fine with my nut chopper.  Therefore, we get the nut flavor without having to contend with chomping or choking on larger nuts. 

As for the "dry cake" issue, this single layer carrot cake is quite moist and delicious.  Plus, it has a glaze icing that soaks into the cake, as well as a cream cheese frosting.  We like to heat each individual slice in the microwave for 20 seconds before serving so the cream cheese icing melts slightly.  If it has been refrigerated for more than a day, the microwave heating takes about 5 seconds longer.  

 

Moist Carrot Cake Recipe 

This cake recipe takes longer to make than most cake recipes that I bake, but it is worth it!  The cake is baked, of course, but the glaze icing is cooked on the stove top.  The cream cheese frosting is spread on top of the cake after it is refrigerated for 2 hours or more.  So, it isn't quick, but as I said, it is well worth the extra time and attention.

One big tip I like to share, when using a hand mixer, I set my mixing bowl in my kitchen sink to eliminate the splatter across my counter tops.  It definitely makes for a faster clean-up.

 

Ingredients:

• 2 cups & 4 Tablespoons Swans Down Cake Flour (or all purpose flour: 2 cups)
• 1 Tablespoon baking soda
• 2 cups sugar
• 1 Tablespoon cinnamon
• ¼ teaspoon salt
• ¾ cup canola oil (plus more for pan)
• ¾ cup buttermilk 
• 3 large eggs  
• 2 teaspoons vanilla extract
• 1 (8-ounce) can crushed pineapple, drained  
• 1 cup shredded coconut (I use Angel Flake shredded coconut)
• 1 cup finely chopped pecan pieces
• 2 cups grated carrots (4-6 carrots needed)
_____
• Ingredients for the Cake syrup (made separately - see recipe below)
  ½ cup buttermilk
  1½ sticks Unsalted butter  (6 ounces)
  1 cup sugar
  1 teaspoon vanilla extract
• Ingredients for the Cream cheese frosting (made separately - see recipe below)
  8 oz cream cheese
  1½ sticks Unsalted butter 
  2 cups confectioners sugar

 

Directions

 

1. Set out 1 1/2 sticks unsalted butter to heat to room temperature even though it won't be needed until you make the syrup recipe
 
2.  Generously grease a 9x13-inch cake pan 
3.  Preheat oven to 325°  (Convection Bake 300°) 
4.  Grate Carrots & Chop pecans
5.  Combine cake flour, baking soda, sugar, salt and cinnamon in a large mixing bowl & stir together 
6.  In a separate bowl & using a mixer, mix canola oil, buttermilk, eggs, vanilla extract, crushed pineapple, shredded coconut, chopped pecans and grated carrots
7.  Combine the wet ingredients with the flour mixture, mixing well 
8.  Pour batter into oiled pan 
9.  Bake approximately 40 minutes, until a toothpick inserted in the center comes out clean  

_________ 

Start the syrup recipe (see below) 10 minutes BEFORE cake is out of oven so it will be ready when the cake is removed from the oven

 

Cake Syrup Recipe

• 1 cup sugar 
• ½ cup buttermilk 
• 1½ sticks unsalted butter, room temperature 
• 1 teaspoon vanilla extract 

Using a medium saucepan over medium-high heat, combine ingredients. Cook, stirring occasionally, until sugar is dissolved. – Takes about 5 min. in my *Magnalite pan

1. While the cake is still hot, poke holes all over the top with a large fork
2. Pour the cake syrup over the top, allowing cake to soak up the syrup.  Use a spoon if needed to redistribute the syrup that gathers at the sides 
3. Refrigerate cake until completely cool (minimum of 2 hrs)
4. Set out 1½  sticks unsalted butter & Cream Cheese to heat to room temperature for frosting recipe below  

 

Cream Cheese Frosting Recipe

• 1½ sticks unsalted butter, room temperature 
• 8 ounces cream cheese, room temperature 
• 2 cups confectioners sugar 

Combine ingredients - Using an electric mixer on medium speed, mix until smooth and free of lumps.  

Then frost the cooled cake

 

In the directions above, I mentioned using my *Magnalite pan to cook the syrup.  Wagnerware Sidney Magnalite (produced in the 1930's and only available through secondary markets like eBay or antique stores) is my preferred pan for cooking candy & glazes.  It is heavy and has superior heat conductivity.  Current day Magnalite is not the same as the Wagnerware Magnalite of the past that was made in Sidney, Ohio.  While I highly recommend Wagnerware Magnalite, any heavy stainless steel saucepan should work fine to make this simple glaze.  

 

 

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Carrot Cake Recipe Written by:

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Easy Apple Cake Recipe

When we received a bushel of Honeycrisp apples for Christmas, I immediately thought of the apple cake recipe that my mother-in-law gave me many years ago. 

I've often made this cake during the holidays because we have so many out of town guests. Our family members come in from all across the United States, which means they hail from different time zones. Therefore, we have early risers who quietly start their mornings so others who are still sleeping can rest uninterrupted.

With the various sleep habits, we are not going to find a great time to have breakfast together. The apple cake is perfect for me to make in advance and have available for whatever time of the day our guests need breakfast. 

This apple cake is similar to a pineapple upside down cake.  The fruit goes on the bottom of the prepared pan which means it is on the top of the cake when it is turned out of the pan.

The cake does not need to be refrigerated, which is another plus for making this delicious cake and leaving it out for breakfast, or throughout the day as a snack. 

 

Apple Cake Recipe

To begin, set out the butter to soften.  Also, wash, core and thinly slice apples.  Each apple will be cut into sixteenths.

Ingredients  

• 3 large eggs 
• 2 cups sugar 
• ½ cup vegetable oil 
• ½ cup softened butter 
• 1 tsp. baking soda 
• 2 cups flour (I use 2-1/4 cups Swans Down cake flour) 
• 2 tsp. ground cinnamon 
• 1 tsp. vanilla extract 
• 1 cup walnut pieces (if desired) 
• 4-6 large Granny Smith or Honeycrisp apples, cored and sliced  

​

Directions 

1. Preheat oven to 350 F 
2. Generously butter a 9 x 13 x 2 inch baking dish 
3. Combine all of the dry ingredients and set aside  (cake flour, baking soda, ground cinnamon) 
4. In a large mixing bowl, beat the eggs with an electric mixer until frothy. Gradually add the sugar, oil and butter (a little of each at a time). Beat until sugar has dissolved. 
5. Stir in the vanilla (with the mixer on low speed is fine) 
6. Add dry ingredients mixture to the egg mixture along with the walnuts (with the mixer on low speed is fine) 
7. Spread the apples over the bottom of the prepared baking pan and drizzle with a few pinches of sugar 
8. Pour the batter over them, smoothing to cover all the apples 

Bake for 1 hour 

Set aside to cool to room temperature. Turn upside down on serving plate. I use my cutting board as the serving tray for this cake. Not only is it the right size, but a knife will not harm it.

 PrepWorks Dishwasher Safe Apple Slicer and Corer – 16-Slice Thin Apple Cutter with Safety CoverCheck Price Swans Down, Cake Flour, 32oz Box - Pack of 6Check Price Thirteen Chefs Large Acrylic Cutting Board, 16x10 Inch with Rubber Feet, Clear - Dishwasher SafeCheck Price

 

If you happen to be the recipient of a bushel of apples, you may also wish to check out my Apple Cobbler recipe or my Chocolate Covered Apples.  They are both delicious! 

 Easy Apple Cobbler Recipe Chocolate Dipped or Covered Apples

 

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Apple Cake Recipe Written by:

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Homemade German Chocolate Cake Recipe Reviewed

German chocolate cake is a unique and delicious cake.  A German chocolate cake is often easily recognized by the way it is frosted.  Traditionally, the sides of a German chocolate cake are not frosted.  The coconut-pecan frosting is only on the top and between layers.   However, when I make this cake for our family, I elect to put the frosting between layers, on the top and sides.  We like the extra frosting.  If I made the cake for a party, I would opt for the more traditional, recognizable method and leave the frosting off the sides.  

Baking any cake from scratch does take more time to prepare than a boxed cake mix.  Plus, you need more ingredients on hand.  Those ingredients often have a short expiration date and are likely to spoil before you use the full bottle, bag or can.  This alone may be why so many people choose to make cakes with a cake mix instead of from scratch.

When you have the time and inclination, a homemade cake from scratch truly is a gift, as well as a special treat.  My homemade German chocolate cake is the most requested cake out of all of my homemade cakes.     

German Chocolate Cake Recipe
Sylvestermouse - ReviewThisReviews.com

Set out your butter to soften about an hour before you are ready to start mixing the cake together.  I would also recommend lining your cake pans with parchment paper or pre-cut cake pan liners to keep your cake from sticking to the pan. 

Because there are several parts of this recipe made in separate bowls and later combined into one large mixing bowl, I use mixing bowls with spouts for easy pouring.   

I do use my stand mixer for this cake in order to free up both hands to hold bowls and/or spatulas when adding ingredients to the batter. 
  

Ingredients

• 1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
• ½ cup water
• 4 eggs, separated
• 2 cups & 4 Tablespoons cake flour or 2 cups of all purpose flour
• 1 tsp. baking soda
• ¼ tsp. salt
• 1 cup butter, softened
• 2 cups sugar
• 1 tsp. vanilla
• 1 cup Prairie Farms Bulgarian style buttermilk or whole buttermilk

 

Directions    

Cover bottoms of 3 (9-inch) round pans with parchment or pre-cut dry wax cake liners for pans; Coat bottom & sides with Crisco shortening. 

Heat oven to 350°F   (325°F – Convection) 

1.  Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. 
2.  Separate Eggs (Egg whites in the medium glass mixing bowl)
3.  Combine flour, baking soda and salt in a separate bowl 
4.  Beat butter and sugar in large mixing bowl with mixer until light and fluffy    
5.  Add egg yolks, 1 at a time, beating well after each.    
6.  Blend in melted chocolate and vanilla with the low setting on the mixer    
7.  Add flour mixture alternately with buttermilk, beating until well blended after each addition 
8.  Beat egg whites in glass bowl with a hand mixer on high speed until stiff peaks form 
9.  Add egg whites to batter by gently stirring them in with a spatula until well blended 
10.  Pour batter into prepared cake pans     
11.  Bake 25 min. or until toothpick inserted in centers comes out clean 
12.  Immediately run small spatula around cakes in pans and cool cakes in pans 15 min. 
13.  Remove from pans to wire racks; cool completely.
14.  Be sure to remove the pan liner parchment paper from the bottom of the cake layers before frosting.   

Prepare Coconut-Pecan Filling and Frosting; spread between cake layers and onto top of cake.

 

Top with Homemade Coconut-Pecan Frosting (click here for the recipe!) 

 

 Lot of 2 Baker's 4 oz. German's Sweet Chocolate BarCheck Price Swans Down Regular Cake Flour, 32oz BoxCheck Price 100Pcs 9 IN Round Non Stick Parchment Paper for BakingCheck Price

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Homemade German Chocolate Cake Recipe Written by:

© 2025 Cynthia Sylvestermouse
 

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A Review of Sock It To Me Cake

 

I was looking through recipes over the weekend and I saw a recipe that brought back some great memories from when I was a teenager.

Sock It To Me Cake

Back in the 70's, (yes, I was a teenager in the 70's!) Bundt cakes were a huge thing....you remember the round cakes with a hole in the middle? The pans were pretty funny looking:

Bundt Pan

Back then, my Mom used to make this really delicious Bundt cake that she called a "Sock It To Me Cake."  I used to laugh at the name, she said she got the recipe out of a magazine and decided to try it because my dad was a fan of cinnamon and nutmeg.  It quickly became one of my father's favorite desserts.

This cake doesn't have the consistency of most Bundt cakes.  It is more coarse and heavy, but still moist and soft.  It also had a different flavor than most cakes, the sour cream and brown sugar, along with the spices just makes it different.  It doesn't taste like any other cake I've ever had.  It also makes great coffee cake!

This cake is made from scratch, no cake mix here, and it has a lot of ingredients.  It is not inexpensive to make but the good news is, most of the ingredients are things you probably already have in your kitchen.  

Cake Ingredients

3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

2 sticks unsalted butter, room temperature

2 cups sugar

6 large eggs

1 tablespoon vanilla extract

1 8-ounce container full fat sour cream

1 1/2 cup chopped, toasted pecans

3 tablespoons packed light or dark brown sugar

2 teaspoons ground cinnamon

1/2 teaspoon nutmeg

Glaze Ingredients

2 cups powdered sugar

3 tablespoons whole milk

2 tablespoons maple syrup

Instructions

1.  Preheat the oven to 325° F. 

2. Grease and flour a Bundt cake pan 

3. In a mixing bowl, combine the flour, baking soda and salt. Whisk to combine. 

4. Cream butter and sugar - to do this put your softened butter in the bowl of a stand mixer and beat on medium for one minute.  Slowly pour in the sugar and continue to beat for 6 to 7 minutes or until the combination is light and fluffy.

5. Add the eggs one at a time, beating well after each. Add the vanilla extract and continue to beat on medium until just combined.

6.  Reduce the speed to the lowest setting. Add the flour mixture, alternating with the sour cream, in three additions. Mix until just combined, DO NOT overmix.

7. Remove the bowl from the stand mixer, and pour half of the batter into the Bundt pan.

8. In a small bowl, combine 1 cup of the chopped pecans, the brown sugar, nutmeg and cinnamon. Stir to combine. Then, sprinkle the brown sugar and nuts evenly over the cake batter.

9. Pour the remaining cake batter over the nuts and brown sugar. Smooth the top.

10. Bake for 60-70 minutes, until a butter knife stuck deep into the center of the cake comes out clean.

11. Remove the cake from the oven and let cool for 10 minutes.

12. Use a butter knife or small spatula to go around the edges of the pan. Then, invert the pan so that the cake comes out. Let the cake cool to room temperature.

13. In a clean bowl whisk the powdered sugar, milk, and maple syrup until creamy. Drizzle the glaze over the cake before topping with the remaining ¼ cup chopped pecans. 

14. You can leave Sock It To Me Cake unrefrigerated on the counter for several days as long as it is in an air tight cake cover.  If you need to store it for more time, place in the refrigerator for up to a week, or in the freezer for up to six months.

This is what it looks like on the inside from putting the pecans and brown sugar in the middle.

This cake is pretty special to me, it always reminds me of my Mom, and eating with my family.  Those were happy times.  Why not try making this cake and creating some special times with your family?  It's also a great cake to take to holiday gatherings that will be coming up before you know it.  When they ask you why you made a Bundt cake.....just tell them it's "that 70's cake!"

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Black Magic Chocolate Cake Made with Coffee Recipe Review

This black magic chocolate cake is made with black coffee and buttermilk (the magic part) which makes it a rich, delicious cake.  It is my son's favorite cake, therefore I make it for his birthday every year.  

If you love chocolate, this is definitely the cake for you!  The combination of real cocoa, buttermilk and coffee make it a chocolate lovers dream cake.  

For the last few years, I have frosted it with Barbara's chocolate icing recipe which is better than the icing recipe I previously used.  Serve it with chocolate ice cream, if you dare, and you have a triple chocolate masterpiece.  

 

My Mixing Note

I set my mixing bowl in my sink to keep ingredients from blowing or splattering when mixing.  It is so much easier to simply rinse the sink when I am finished mixing batter than it is to clean the counters, walls and floor.

I also pre-measure ingredients before I start.  That way, I know I haven't forgotten any of the ingredients should I get interrupted. 

 

Black Magic Chocolate Cake Recipe by Sylvestermouse
ReviewThisReviews.com

Prep Time	Cook Time	Cool Time	Ready In	Yields
20 min.	30-35 min.	60 min.	2 hrs.	12 - 16 servings

Ingredients 

• 2 cups Swans Down Cake Flour (or 1¾ cups all-purpose flour)
  
• 2 cups sugar 
• ¾ cup unsweetened cocoa powder (100% cacao)
  
• 2 teaspoons baking soda 
• 1 teaspoon baking powder 
• 1 teaspoon salt 
• 2 eggs 
• 1 cup strong brewed coffee 
• 1 cup buttermilk 
• ½ cup vegetable oil 
• 1 teaspoon vanilla extract

Directions 

1. Preheat oven to 350°
2. Grease & flour two 9" round cake pans or one 9"x13" pan
   
3. In large bowl, combine/whisk flour, sugar, cocoa, baking soda, baking powder and salt.  (Set mixing bowl in the sink to keep the flour/cocoa from blowing everywhere) 
4. Make a well in the center of the dry ingredients and add eggs, coffee, buttermilk, oil & vanilla
   
5. Beat for 2 minutes on medium speed. Batter will be very thin
   
6. Pour into prepared pans
   
7. Bake at for 30 to 35 minutes, or until toothpick inserted into center of cake comes out clean
   
8. Cool for 10 minutes, then remove from pans and completely cool
9. Frost as desired
   

See the Items I Use For Pre-measuring in the Following Reviews:

 Cooking & Baking Prep Tools: Shot Glasses Used As Pinch Bowls Set of Stainless Steel Stackable Magnetic Measuring Spoons Reviewed Mini Increment Measuring Spoons for Tad, Dash, Pinch, Smidgen & Drop

 

 

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Black Magic Chocolate Cake Made with Coffee Recipe Review Written by:

© 2023 Cynthia Sylvestermouse
 

 

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Homemade Pineapple Upside Down Cake Recipe - Dessert Review

We recently celebrated my father's birthday.  When I was going through my recipes, trying to select a cake to bake for him, I remembered his love of pineapple.  I decided to return to an old favorite and made a homemade pineapple upside down cake. 

For this birthday celebration cake,  I made a vanilla cake batter from scratch with pineapple juice instead of milk/buttermilk.  

I used a 10" Cast Iron Skillet, which I cleaned before I started.  I didn't want the taste of bacon grease or other residue transferring to my cake.

As always, I also pre-measured each ingredient before I started.  It is amazing how much salt and sugar look alike when sitting on top of flour.  Or how much baking soda can look like baking powder once you start mixing ingredients together.

Here is my recipe and the directions to make my pineapple upside down cake exactly as you see it in the photo.

By the way, the cake was such a hit with the entire family, I will be making it again very soon.

Pineapple Upside Down Cake Recipe by Sylvestermouse
ReviewThisReviews.com

Prep Time	Cook Time	Cool Time	Ready In	Yields
20 min.	40-50 min.	60 min.	2 hrs.	8 - 10 servings

Before You Start - set out butter, eggs, sour cream, & milk to warm to room temperature (approx. 30 minutes)

Ingredients - Cake Batter 

      • 1½ cups Cake Flour (I use Swans Down Cake Flour) 

     • ¼ teaspoon Baking Soda

     • 1 teaspoon Baking Powder 

     • ½ teaspoon Salt

     • 6 Tablespoons unsalted butter, soften to room temperature

     • ¾ Cup of Sugar

     • 2 Egg Whites (large eggs)

     • ⅓ Cup of Sour Cream

     • 1 teaspoon Vanilla Extract

     • 2 Tablespoons Milk (room temperature) 

     • ¼ - ½ cup Pineapple Juice (juice the pineapple slices were canned in - save any remaining pineapple juice)

Instructions 

1. In a bowl, combine dry ingredients: cake flour, baking soda, baking powder and salt.  Set aside

2. In a separate bowl, beat the butter with a mixer on high until creamy.  Slowly add the sugar, beating on high until creamy again.  Beat in egg whites.  Then, beat in sour cream and vanilla extract.

3. Pour the dry ingredients (bowl 1) into the wet ingredients (bowl 2) and blend together on low speed.  Continue using the mixer on low and slowly add the pineapple juice and milk.  Mix on low until well blended. 

 

Ingredients - Top of Cake

      • Canned Pineapple Slices - 7 slices (2 - 8oz cans) for 10" cast iron skillet 

     • Maraschino Cherries - I use 19 cherries

     • 1½ Sticks (12 Tablespoons) of Butter

     • Brown Sugar

Instructions 

1. Preheat oven to 350°F. (Convection Oven 325°F) 

2. Mix the Cake Batter (recipe above)

3. Melt 1½ Sticks (12 Tablespoons) Butter in the Skillet in the Oven

4. Generously Sprinkle Melted Butter with Brown Sugar

5. Place Drained Pineapple Slices on the Top of Brown Sugar 

6. Add Maraschino Cherries in the center of each Pineapple Slice and between the slices (if desired)

7. Carefully Pour the Cake Batter into the Skillet on Top of the Pineapple & Cherries

8. Bake for 40 to 50 minutes (toothpick to center will come out clean when done)

9.  Cool for 15 minutes, then turn out cake unto a large plate

I did take the remaining pineapple juice and spooned it onto the bottom and the top of the cake for a little extra pineapple taste.  It was delicious!

 Swans Down Enriched, Bleached Cake Flour, 32 oz (Pack Of 3)Check Price Dole Pineapple Slices in 100% Pineapple Juice with No Sugar Added - Dole Fruit Cans - 8 oz - 12 PackCheck Price

See the Items I Use For Pre-measuring in the Following Reviews:

 Cooking & Baking Prep Tools: Shot Glasses Used As Pinch Bowls Set of Stainless Steel Stackable Magnetic Measuring Spoons Reviewed Mini Increment Measuring Spoons for Tad, Dash, Pinch, Smidgen & Drop

 

Check Out More Recipe Reviews at
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Homemade Pineapple Upside Down Cake Recipe Written by:

© 2023 Cynthia Sylvestermouse