I'm with the one's that say this is the BEST carrot cake in the world! I make it just like this (I do toast my coconut and nuts first) and it is fabulous. Everybody else says its the best they've ever had also. I think buttermilk and the ingredients at the end are crucial. Thank you!

Reviewed On: Dec. 23, 2008

They are not easy to get out of the papers and they are just not feasible to eat. I just made them for a party and they are an awful mess! I did not have time to cool them enough maybe. The wafer is too small for the muffin paper and its all just not pretty to say the least. When you peal the paper they are not holding up well...oh well- I will go make a dip instead.

Reviewed On: Dec. 23, 2008

This was great tasting frosting, but I think should be renamed. It tasted more like buttercream, etc. More like a birthday cake frosting with a hint of cream cheese. I made it for a carrot cake and didnt use it-- had to find one with more cream cheese taste. It was good, just not for carrot, pumpkin, etc., in my opinion.

Reviewed On: Dec. 12, 2008