This is the best carrot cake I have eaten in a long time. Most cakes I have tried are not as moist. This is a very moist cake and I definitely will make it again. I took several pieces to my parents and they enjoyed it, too. Following are a few changes that I made. It still came out quite tasty. Alterations made to carrot cake: 2 cups & 4 tablespoons of cake flour 1 cup vegetable oil 3 cups shredded carrots 1 cup chopped walnuts Add 1 teasppon each of nutmeg and allspice I think I may make this one again for our family Thanksgiving dinner. Yummy!!

Reviewed On: Sep. 15, 2003

I thought this recipe was pretty good! I prepared it today and enjoyed every tasty bite. The chicken was nice and juicy. Of course, I did allow it to rest for about 15 minutes, so that those juices will remain in the chicken. My only change was that I did not use the marinade that the chicken was soaking in while in the refrigerator for 2 hours. I have read that you are not supposed to reuse the marinade that your chicken soaks in. I reserved some of the marinade to cook with and poured that over the chicken while cooking. It was not too sweet and I will try this recipe again. It went great with the green beans and brown rice that I prepared.

Reviewed On: Sep. 15, 2003