Wow, I was just going through my recipes and realized that I never got around to rating this one. It is amazing as is, I however have been playing with it a little just to make it a little more guilt free. I now make it with only 1c. of sugar and have replaced 2/3 of the oil with unsweetened applesauce. I reduced the oil a bit each time so maybe we haven't noticed because of that but it is still certainly extremely moist and sweet enough, especially when topped with a good cream cheese frosting. I seem to remember another reviewer complaining about the texture. Make sure to use the to use the small holes on the grater for the carrots, they should turn out very juicy this way. I also boil the raisins in apple juice for a few minutes then let them sit in the hot juice until I am ready to add them to the recipe...nice and plump and juicy this way. I have had so many compliments on this recipe, always a treat to bring this one to the table. Thanks so much for a great recipe, I've been looking for a keeper for years and this is definately it!

Reviewed On: Mar. 6, 2008

Amazing! only a couple of minor changes though. I scalded the milk then cooled it to room temp. I a used bread flour, and used about 1/4 cup less flour than what it called for. After reading the reviews I left the dough on the sticky side, placed it in a metal bowl, covered the dough and placed it in the oven with the light on. I let it rise over an hour the first time (only because we were in the middle of supper). The dough was so light and airy even after "gently" rolling it.Be sure to flour your surface and rolling pin generously. I was afraid I would have a hard time working with the dough but it worked out great. I did add a bit more water to the glaze then tossed the doughnuts in it covering both sides then removed to racks which I had placed newspapers under to catch the dripping. They turned out so good that I would be afraid to try it with the all-purpose flour after having such great results. Very light and airy. Thank you for the wonderful recipe!!!

Reviewed On: Feb. 21, 2008

This cake was even better the second day. I didn't have evaporated milk so I used 1 cup of 2% and boiled it to reduce it by half, leaving me with 1/2 cup. It turned out wonderful. Thanks for the great simple and delicious recipe.

Reviewed On: Feb. 6, 2008