This was one of the best carrot cakes I have ever tasted. I did make some adjustments to this recipe. I reduced the oil to just 1 cup. I added four four ounce jars of baby food carrots. I used the 1 pound bag shredded in my food processor and added 1 tsp of baking powder. I also doubled the cinnamon and added a half tsp of nutmeg and 1/4 ginger.

Reviewed On: May 24, 2007