I know this will be redundant with all the other favorable reviews for this recipe, but I gotta' tell you, these are perfect in every way. I'm making a batch of these a week. It's like an addiction, they're that good!

Reviewed On: Feb. 6, 2004

Great carrot cake here but here's the BEST SECRET! On a whim I substituted 3 cups of chopped apples (1/4") for the carrots and ended up w/ THE BEST APPLE CAKE EVER INVENTED!!! Instead of the cream cheese frosting, do this: Melt one stick of butter on medium flame. Add 1 cup brown sugar and 1/2 cup of heavy cream. Stir slightly and bring to a boil. Simmer for ten (10)minutes- DO NOT STIR! Remove from heat and add 2 tsp of vanilla. Stir in and let cool slightly. Pour/drizzle over cake. Almost too good!

Reviewed On: Feb. 2, 2004

I made this as a surprise for my sister who loves lemon cake. I followed the directions precisely and the cake did everything it was supposed to do. No problem getting it out of the pan. But going by what my sister says, I didn't have any of it, but she said it was too dense. Could be used as a nice lemony boat anchor. (Hey, she said it- not me!)

Reviewed On: Dec. 29, 2003