I'm not a big fan of carrot cake, but apparently I'm the only one in my family who isn't. I made this for a birthday and followed the recipe as written using the author's option to leave out the pecans. (I didn't have any.) I used 8 inch rounds and had two full layers & a third slightly shorter layer, which I froze. I believe I would have had enough icing if my kids had stayed out of it until the end. But layers use a little more and we tend to be a bit generous with it anyway. I did not find this cake to be greasy or oily and my family raved about how moist it was. Judging by the way they inhaled it, it must have been fine. It certainly smelled wonderful. I foresee more of these in my future.

Reviewed On: Feb. 21, 2011

I found this recipe years ago after my stepdad's mom, a master of the banana breadpassed away. So when my Stepdad tasted this and said, "The mantle has been passed to the next generation," I knew this was a keeper. I can't tell you how many times I've used this recipe over the years, but it always turns out well. It's sweet and moist with a crust that softens up as it cools down (if it lasts that long). I love to eat it warm, but I think the flavor is even better the next day. Nanny always wrapped her bread in foil when it was somewhat cooled and I do the same. I've also had good luck using this recipe to make mini-loaves and muffins.

Reviewed On: Oct. 22, 2009

Everyone I have made these for has devoured them. Definitely a family favorite with us. Really moist too.(I have to keep telling them that it is not really fudge). I highly recommend these.

Reviewed On: Apr. 7, 2001