This is fantastic. I have never made a home made carrot cake before, but I have no reason to look for another recipe. It's the perfect density for a carrot cake- not too fluffy, but not too heavy either. Very moist and the cinnamon is just enough spice. The only extra step I added was straining my carrots (just squeezed them in paper towels), and I will definitely do that again- keeps the carrots more crunchy. I also added in about 1/2 cup more carrots, and just a little less coconut and nuts (I chose pecans). I will definitely make this again!

Reviewed On: Apr. 17, 2010

The thing I like most about these bagels is that they aren't complicated to make. I've made a couple batches now and have been pretty pleased with the results. I would say they don't make the best plain bagels if that is what you are looking for (too strong of a yeast/flower flavor just plain). But if you dress it up with some cinnamon/raisins, onions, or whatever your like, I think they work well. Next time I want to try flavoring the flower with some different seasonings (onion powder or cinnamon for example) to bring out even more flavor.

Reviewed On: Sep. 7, 2009

This is a fantastic recipe. I did make a few changes, but I am sure it is wonderful as is: I used unsweetened apple sauce in place of the oil, and I also added an equal amount of Pumpkin Pie Spice in addition to the cinnamon, cloves, and nutmeg. I halved the recipe, and still used about 2 cups of pumpkin puree, and about 1/4 cup more flower to help balance out the extra puree. I got two 4.5 x 8.5 loaves out of it, one plain and one I added raisins. I baked them in glass loaf pans for a good hour. They turned out wonderful!! This is now my got-to pumpkin bread recipe. I didn't find it too sweet, but next time I will try cutting back on the sugar as well.

Reviewed On: Sep. 7, 2009