Reviewed: Sep. 14, 2003

I find this the best carrot cake I have eaten. I love it and so did my family members. I did not use the frosting and it still tasted great. I will try to reduce the sugar a little the next time round too and line a piece of wax paper at the bottom.

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LI-ANN

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Reviewed: Jun. 7, 2003

Delicious and very moist cake! I changed the recipe slightly. I didn't have lemon zest, so I used orange peel and orange juice instead of lemon juice. I loved the orange taste. Next time I make this, I'll use 1/2 cup of sugar instead of the 3/4. It's way too sweet with the icing. I do think this cake will taste just as good if not better without the icing ***UPDATE*** I've made this cake 2 more times since I wrote the original review. I still love this cake. What I've learned is that the cake pan must be lined with wax paper or something. EVERY time I've made this cake it sticks to the pan even after oiling and flouring it.

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BIZZYBRANDI

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Reviewed: Feb. 27, 2003

Yes, it was good, however, there was more fat than just the eggs. The almonds contribute a significant amount to the total fat.

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KIRVIN

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Reviewed: Feb. 9, 2003

This cake had a great texture, and a great eggy taste! I'll definitely make it again, but next time I think I'll skip the frosting, the cake would probably be even better without it!

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MISTY IN GOTHENBURG

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Reviewed: Apr. 13, 2002

i loved this recipe so much that the cake isn't completely finished, and i'm about to make another. and another thing i love about it, is that there is no oil, butter, or shortening in it. but i did find it just a bit too lemon-y.

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PRINCESS_JACKIE

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Reviewed: May 9, 2001

My husband and my married children thought this cake was delicious! So moist!

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KMAZ

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Reviewed: Apr. 24, 2000

This is a delicious cake. By far the best and easiest carrot cake recipe I have made. I doubled the recipe and baked it in a 9x13 pan and it came out great. My only complaint was that the glaze was very thick and hard to spead evenly on the cake.

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