This is a good recipe. I used only 1 1/2 cups of sugar coupled with the 1 cup of unsweetened applesauce that others recommended and it was very sweet. Also not as spicy as I am used to with carrot cake and since it was very sweet I kept adding a lot more cinammon until I got more of that spice taste and less of the sweetness. Also added a little ginger, nutmeg and ground clove. I used this for cupcakes and they did not take long to cook at all. When they cooled they were very moist and not gooey. Great recipe! Topped with the cream cheese icing on this site that calls for 2 packages of cream cheese these cupcakes taste wonderful.

Reviewed On: Dec. 22, 2007

This is incredible. Has just the right amount of sweetness coupled with the cream cheese/cheesecake taste. Love this icing. I halved the recipe for carrot cupcakes. The carrot cake recipe was supposed to be for a 9x13 pan, but i made cupcakes instead. Halved I almost did not have enough and had to take icing from other cupcakes to finish the two or three left.

Reviewed On: Dec. 22, 2007

This was not too bad. I made mine differently than the recipe and when it came out of the oven it was very watery, due to the cottage cheese. I did not use eggs (my fiance is a vegetarian) so that may have been the problem. I also used mashed potatoes and mixed milk, butter, salt, pepper, garlic, parmesan, cheddar and onions sauteed in butter (to taste)in the potatoes. I layered the potatoes with a final layer of noodles then sprinkled more cheddar and onions on top. Didn't use more butter as I wanted to cut back on the oil. It tasted just like the pierogies you buy from the old ladies at the churches and though it was really soft and a little runny out of the oven, the next day as a leftover it reheated really well and it was much "stiffer". I liked it better as a leftover.

Reviewed On: Dec. 2, 2007