I made this dish to go along with a turkey dinner we had tonight. I mixed it up last night (except the corn flakes...I added those in right before I baked it) to save time today. I followed the recipe exactly except, I was cooking for only 4 people, so I halved the recipe and put it in an 11x7 casserole dish instead of a ring mold. Everyone loved it! It was very tasty and a nice change from the same ole, same ole. The only thing I would recommend is to run the carrots through a food processor instead of a mixer. Much easier and quicker that way. Otherwise, it was very easy. Thanks for sharing this recipe! I'll be making it again for Thanksgiving.

Reviewed On: Sep. 26, 2009

Wonderful recipe! I made a few changes to suit my taste. I upped the cinnamon to a heaping 1/2 T. since we love it so much. Also omitted the oil and put in 1/2 C. of applesauce and also added 1/4 C. of peanut butter. I also used quinoa flour and some vanilla flavored rice protein powder for added protein. Since the protein powder was vanilla flavored, I omitted adding extra vanilla. I also added 1/2 C. of ground flax seed and reduced the brown sugar to 1/2 C. They taste like an oatmeal raisin cookie! Yum! I've also made these with pumpkin puree instead of applesauce and added pumpkin pie spice. This recipe is so versatile, you can pretty much do anything with it. Thanks for sharing!

Reviewed On: Sep. 16, 2009

This cake is wonderful! I followed the recipe exactly, except for omitting the cinnamon and replacing it with 2 1/2 tsp. of pumpkin pie spice. I just like to have that extra depth of flavor. Anyway, this cake was very moist and flavorful. I baked it in a bundt cake pan for approximately 45 minutes. I frosted it with Cream Cheese Frosting II, from this site, and I mixed in some cinnamon with it too and extra vanilla. I will definitely be making this again! Thank you for sharing.

Reviewed On: Sep. 14, 2009