Incredible! Instead of making this in a cake pan, I made 24 cupcakes. I made the recipe with the changes that the previous reviewer "gneebeanie" used and it turned out excellent! It's moist, and very flavorful. I used 3.5 cups of powdered sugar instead of 4 for the frosting and it's just the right taste. The whole family loves it and I will use this recipe from now on when making my carrot cake! It's much better tasting than anything you buy in a store bakery and better than any box mix. Thanks so much for sharing.

Reviewed On: Oct. 18, 2009

I did not like this as a salad dressing but it's not bad as a marinade for chicken or steak. I think it calls for too much soy sauce but if you cut that in half and add a little extra honey, it's fine. Thanks for sharing.

Reviewed On: Jun. 8, 2009

Most Japanese restaurants I've tried out seem to have their own version of this dressing. Some are great while others are not so much. So, I thought I'd give this recipe a try. It was my first time making any dressing. I have to say that this particular recipe is pretty good with a couple changes. I put in half the amount of onions called for, added 1 1/2 carrots, and a little extra sugar. I also let it sit overnight in the fridge as it didn't taste so great warm. After chilling overnight, it has a wonderful flavor and I can't wait to serve it to guests in the future. Thanks for posting your recipe!

Reviewed On: Jun. 8, 2009