This recipe is great, and it's one of a few carrot cake recipes with only three eggs instead of four. I managed to change a few things just for personal preference without ruining it. I just wanted regular carrot cake so I left out the coconut, juice, nuts, and raisins. Also I added a teaspoon of nutmeg, and used regular milk. Turned out tasting delicious anyway, and I'll certainly make it again! Thanks :)

Reviewed On: Apr. 19, 2009

This bread is so delicious. It's become a thing people know me for in the past year. I will make it whenever I have strawberries a bit past their prime, although I'm sure it tastes just as great with frozen strawberries. Sometimes I'll put sugar in the pans for a sweet crispy surprise. I've never used strawberry extract just because I always have vanilla on hand, and it seems to do the trick. Also I've only made the glaze once because this bread is too delicious and the texture too perfect to supplement. I'm so glad I found this recipe, it'll be in the books for years to come. :)

Reviewed On: Apr. 19, 2009

I found this recipe about a year ago, and have made it many times since. Often, I'll tweak recipes I find, but this one is perfect. My vegetarian friend now uses the glaze recipe for rice or tofu.

Reviewed On: Apr. 19, 2009