I first had this salad at Thanksgiving last week and loved it! Just had to make it as soon as I got home. The only change I made is that I doubled the amount of brown sugar. This recipe is incredibly easy and so so soooo delicious!

Reviewed On: Nov. 30, 2010

My guests liked the cake but I made the mistake of trying to bake this in a 9x13 pan which left the middle of the cake dangerously undercooked (since I was obviously overcompensating for my fear of overbaking it). I ended up making 2 cakes and then forming a much smaller cake from the cooked portions of the 2 9x13 cakes and then icing the whole thing to keep it together. I was disappointed that it didn't have more flavor even after I added 2 more tbsp of cocoa powder. The poor thing nearly shattered when I cut into it. Probably won't be making this one again.

Reviewed On: Apr. 21, 2010

Delicious! I made a few changes...used a tbsp of olive oil and a tbsp of butter instead of the 1/4 c of butter; used 5 little red potatoes and didn't bother peeling them; used water and a chicken stock cube; used milk instead of cream; also added roughly 2 teaspoons curry powder to cut the sweetness and add some delicious savoriness to the soup. Wonderful and not too carroty! Very pretty bright orange color too!

Reviewed On: Jan. 8, 2010