this soup is delicious! i followed the advice of others and upped the roasting time to ~1 hour but the carrots were still crunchy so i had to finish them off in the microwave. because i roasted so long i didn't have to use the immersion mixer, just a couple of vigorous stirs w/ a wooden spoon & the soup became "rustically-creamy"...i wanted a few chunks remaining. like another reviewer said, i used plain low-fat yogurt in place of the heavy cream to cut down on fat grams & calories. i also cut back on the nutmeg & slightly on the pepper. i finished it off w/ bacon (italian speck) cut in strips for a topping...delicious! all-in-all...a WONDERFUL find! thanks! i made it monday night for my roommate & his friend & i'm making it again for a church dinner this sunday!

Reviewed On: Oct. 30, 2009

i just took this cake out of the oven and it is delicious! i followed the recipe pretty much "as written" with only a few changes because of the country in which i live: since one can't get sour cream here, i substituted low-fat, plain yogurt that i had drained a little beforehand...probably doing that cut out A LOT of fat grams too! also, since i didn't have a bundt pan, i baked it in a 9x13. since italians like their cakes a little on the "dry side", i baked it for about 1.5 hours at 350 and it didn't burn. (my oven is tiny and LAME!) like another reviewer suggested, i finely chopped the apples and i did use all 6 (of various sizes) with no problems. other than those few changes i thought it was a GREAT recipe! ***the one thing i would recommend is to have all your ingredients ready BEFORE you start mixing the batter. i waited too long (chopping the apples) and had a lot of difficulty spreading the batter in the pan. the pudding makes it very thick.***

Reviewed On: Oct. 19, 2009