This is a great basic recipe, but I didn't think it was five stars. I tried this with traditional baking chocolate found at the store, and I would definitely go for a gourmet (possibly milk) chocolate next time. I think that with the right chocolate, this would be fantastic.

Reviewed On: Nov. 12, 2009

These are a lot of work, but cannot be beat. I have always had rave reviews and requests for these.

Reviewed On: Aug. 10, 2009

I made this the other day with the following 2 alterations: I used 1 cup brown sugar and 1 cup white, and I used 3 cups of powdered sugar instead of 4 for the icing. While I know the recipe would be just fine with all white sugar, I like the added flavor of brown. The recipe was delicious (even better the next day after everything has chilled). I do think I would like to add some raisins and maybe use walnuts instead of pecans next time, but this is a fantastic base for anyone who likes their carrot cake with a few extras. Thanks, this recipe is a keeper.

Reviewed On: Aug. 10, 2009