Served this to my family for dessert last night. They LOVED it. My mom, a very picky eater, said it was so good that she didn't want to swallow! I substituted raisins for the walnuts since my father can't eat them. Baked it at 325 for 70 minutes as suggested, but I think that might have been too long in my oven. Will try 60 minutes next time and will add an extra apple. I did not care for the caramel glaze but it was a huge hit with the fam. Thank you!

Reviewed On: Dec. 7, 2009

Made this exactly as stated and it was excellent. Used it for "Best Carrot Cake Ever" recipe found on this site. Perfect cream-cheesy goodness. Perfect on the carrot cake. Thank you!!

Reviewed On: Nov. 30, 2009

Made this for my dad (carrot cakes' biggest fan). He loved it! I ended up making a few changes, mostly because I was so short on time. I used a bag & a half of "matchstick" carrots - about five cups. Gave them a rough chop & soaked them with the raisins in pineapple juice, brown sugar and about 1/4 cup rum for an hour. While everything was soaking, I prepared the batter. Added a 1/2 tsp of baking POWDER and substituted 1/2 cup apple cinnamon applesauce for 1/2 cup of oil, as suggested. Omitted walnuts b/c my dad can't eat them. The batter was so thick that it was slowing down my mixer! I added all the liquid that was left in the carrot-soaking bowl (about a cup), which made the batter quite runny. Folded in the carrots, pineapple & raisins. Baked for about 50 minutes in two 9 inch rounds. Came out perfectly. Super moist & full of flavor. I also had enough batter to make six (heaping) cupcakes. I baked those for about 20 minutes. Used the cream cheese frosting recipe found on this site for the frosting. Will make this again & again. Thank you!!

Reviewed On: Nov. 30, 2009