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"Quick and easy. My 6-year-old loves it. I followed the recipe except for adding a lot more mushrooms. I left it plain to keep less adventurous family members happy."
"The recommended baking time was too long for my usually slow oven, so I will reduce the time when I make it again. The whole family liked it."
"I've made this recipe twice now, and it turned out well each time. The first time, I followed the recipe exactly. The second time, I reduced the number of eggs to 4 (as recommended by another reviewer), and laid sliced, cooked ham on top. My family of picky eaters enjoyed it both ways, but I think the version with ham won out."
"Easy and delicious. As others recommended, I used 1 cup of oil, 1.5 cups of sugar, 1/2 tsp of nutmeg, and it turned out beautifully, and not at all oily. Also used 1/2 lb of icing sugar and tsp of vanilla in the icing. Now that I know how easy carrot cake is, I will use this recipe again."
"Very easy, basic recipe. One to use over and over. Prepare batter ahead for best results. I used 3 eggs as others recommended. Wonder if I might get by with two... Worked very well in roasting pan. Less hassle than muffin tin."