The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 9, 2009
I made this with pink lady apples, and it is AMAZING! It's moist, and neither mushy nor greasy. At first I thought the amount of nutmeg might be too high and might overwhelm the cake, but it turned out to be perfect! I will make this again, for certain. I also have wildly mischievous plans to try it with zucchini, carrot, and apple ALL AT ONCE! It's so crazy, it just might work.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 7, 2009
I really liked this cake because it was very easy to alter to suit my needs. I used half whole wheat, half regular flour, added golden raisins instead of pecans and used applesauce instead of oil, measure for measure. i also found that the sugar measurement is high when using apples, as some reviewers mentioned (i haven't tried the zucchini or carrot versions yet, though) so i cut the sugar down to 3/4 cup. Overall, I was very impressed with this recipe and it's definitely a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 22, 2009
This really is a strange cake - in a good way - I JUST can't get enough of it. YES it is gooey, but gooey in a good way. The batter starts out pretty crumbly, but no need to fear that (and no need to alter the recipe), after adding the Apple/Carrot/Zucchini(mixture) it get's the right consistency. I found out that kneading the batter with hands, after adding the veggie-stuff, is a viable option, since my mixer always gets stuck in the "crumbly" batter. Hope this helps. ^^
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 21, 2009
My family gobbled this up. I used all three zucchini, carrots and apples for the fun of it and it was yummy. I added choc. frosting and it complimented it perfectly. Thanks for sharing.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 8, 2009
Used half carrots and half zucchini, half white and half brown sugar, half white/half whole wheat flour, added some chocolate chips and cardamom and made muffins. It turned out perfect even with all the changes. An easy flexible recipe for when the garden goodies start piling up.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 31, 2009
This is a great cake! Very moist. I did this with 2 cups each zucchini and carrots. added pecans, and baked in 2 9" pans. Good as a snack cake without any frosting or whipped cream, which I am sure will add to it's wonderful flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 25, 2009
This was a a very good cake !! I did this cake with zucchini and it turned out fantastic !! but what I did was add 1 cup raisins and 1/2 cup coconut . then frosted it with cream cheese frosting! WOW!!! must try !!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 14, 2009
Really easy and fast to make. I only used 1 cup of sugar, and it was sweet enough for me. I used 1 granny smith apple, and one very large carrot. It was a winner!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 10, 2009
This is a quick and easy recipe. I love it and the family loved it. I made it with fresh carrots from the garden and it was great.
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Home Town: Webster, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 5, 2009
I made this with the zucchini and my boys who are very picky loved it. If people would follow the recipe it would not be too moist or too dry. It is just right and is exceptional if you frost it with a cream cheese frosting.
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Sue

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 2, 2009
I like this and have been eating it for breakfast. I tried it with 2 cups of zucchini & 1 cup of apples & used some applesauce & 1/4 cup of oil & cut way back on the sugar about 1 1/4 cups brown sugar. It turned out almost too moist...so next time I might add a little more flour...but really has a lot of great flavor. I want to try the carrots next time. Thanks for the base of a great recipe.
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kms
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Cooking Level: Intermediate

Home Town: Greenville, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 1, 2009
I think this cake is the best, without any revisions!! I have always made it with zucchini or yellow squash - maybe that is why those who used apples found it too sweet. I use this recipe because it uses so much less oil. I get compliments and am asked for the recipe every time I make it. I've always topped it with cream cheese frosting. I have substituted pecans when out of walnuts, or just omitted the nuts but find it best with nuts included. I want to make it with carrots sometime. It also turned out good when I didn't have enough zucchini to measure 4 cups, with only 2 cups or so. Thanks Carla!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
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Reviewed: Jul. 10, 2009
Extremely moist and delicious! I made some adjustments to make it even healthier. I used 2 cups carrots and 2 cups apple, all whole wheat flour, brown sugar instead of white (only one cup, still very sweet), .5 cup walnuts, .5 cup raisins, and yogurt instead of oil. If made with all apples, .5 cup sugar would probably be plenty. Great with brown or powdered sugar sprinkled on top. I will be making this often!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 12, 2009
Great cake! Very thick batter until I added the grated fruit/veggies. I used about 1/2 apple, 1/2 carrot. Topped it with cream cheese frosting (made from this site). Split into 2 8" squares (was sharing 1 cake w/a friend) and had some for us too! Yummy!
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Cooking Level: Expert

Home Town: Plover, Wisconsin, USA
Living In: Batavia, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 22, 2009
Very happy with end result. I made with shredded baby carrots and I substituted half the sugar with Splenda. Made a very nice cake, not too sweet. Will probably make again and will try apples and zucchini.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 7, 2009
This is a great cake! I used 1 zucchini and the rest apple. I iced it with cool-whip that I had added cinnamon and powered sugar to. My dinner guests were a bit skeptical, but we very pleasantly surprised. Even my 6 yr old son who refuses to eat any dessert that contains fruit asked for more! The only 2 changes I made were to omit the walnuts and use less sugar (only 1 1/4C). Will definitely make this one again! Thanks!
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Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 29, 2009
Family, friends and coworkers all love this cake! I made it with half apples and half zucchini.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 14, 2009
I made it with Apple and carrot combined, my family ate the entire cake in less than 2 days. I added 1/2 tsp of ginger and iced with a 7 minute icing with 1 tsp of instant mulling spice added. Absolutely stupendous! My family is pesting everyday for me to make another one!
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Cooking Level: Expert

Home Town: Kutztown, Pennsylvania, USA
Living In: Wheaton, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 29, 2008
I made this with zucchini from my garden, and it was amazing. Moist and light at the same time. I frosted it with a cream cheese frosting.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 3, 2008
This is a wonderful recipe. I halfed the recipe and used a squared cake pan. I didn't want to make too much in case we didn't like it, but it was really good. I topped it with coconut which gave it a really nice sweetness. Very moist and delightful! My husband enjoyed it and my poor child didn't even get a chance to taste it thanks to her dad! It was dense which is why I gave it 4 stars, but that didn't take away from the flavor.
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