Absolute favorite carrot cake recipe. Like many others I adjust the recipe by using half white/half brown sugar (mellows the sweetness a tad), replaced 1/2 cup oil with applesauce (reduces the fat), and added nutmeg (balances the cinnamon-carrot flavor nicely). And I prefer a smooth frosting, so I leave the pecans out (they still come through in the cake itself, where I use finely diced pecans). But even without these changes the recipe stands as a delicious, moist, classic carrot cake (hence the 5-star rating). Make it a day ahead, because it only gets better with age.

Reviewed On: Aug. 14, 2010

Simple and tasty! I added a dash of ground ginger and reduced the amount of soy sauce a tad. A small can of chunk pineapple yielded perfect amount of juice. However, I used all this on only 1.5 lbs of chicken tenders (not 2, as recipe states). I broiled skewers on a lightly oiled, foil-covered broiler pan in the oven instead of cooking over the grill. I let them cook 6-7 minutes per side. I placed the pineapple chunks between skewers when I flipped the skewers over and served those with the chicken and a rice dish with raisins, saffron, and vegetables. Delicious!

Reviewed On: Aug. 8, 2010

I baked these for a potluck and guests raved over the taste, even though I baked them a little too long so they didn't look pretty. I added equal amount of cinnamon with the paprika, plus a dash of coarse salt, and used food processor to make lengthwise oval slices. Next time I'll stick to the steak cut fry slices, which will undoubtedly hold their shape better during transfer from baking sheet to serving plate.

Reviewed On: Apr. 1, 2010