I'm giving this recipe 3 stars because it was so convenient. I have to say, though, I thought it needed something more. For a quick, good carrot cake recipe, this works alright. I would probably make it from scratch if I had more time, though.

Reviewed On: Aug. 26, 2009

The soup isn't finished and already I've burned my tongue from sneaking so many tastes. This is a really wonderful recipe. It's very user friendly and still tastes authentic. I added a can of jalepenos for an extra kick because we like to burn our tastebuds off in this family. My other addition was a jar of Goya brand Recaito which is a cilantro cooking base. Try adding some cilantro to this recipe--it brightens it up and balances the cumin. Can't wait to share this with my friends and family!

Reviewed On: Jul. 24, 2009

This is a great recipe. I was particularly happy to find it because it is both vegetarian and gluten-free (if you omit the wheat germ)which is a hard combination to come by sometimes. I baked it instead of frying, but would give it a little more baking time next time (probably 15 minutes in the oven, then top with the mushroom soup and bake 20 more minutes). Also, a tip for vegetarians: Make sure to check the label on the dry soup package. Some brands have animal fat in the mix. I will definitely make this again!

Reviewed On: May 11, 2009