Reviewed: Apr. 25, 2012

LOVE this! I'm aiming for healthy, so my adjustments are as follows: half white flour & half wheat, 1 cup brown sugar (PLENTY sweet!), about 1/3 cup Canola oil + apple sauce to equal required 1/2 cup, added about 1 cup of raisins, which contributes to the sweetness. Used 1 apple, 1 medium yellow zucchini, 2 large carrots, to equal 4 cups combined. All other ingredients the same. Baked for 35 minutes.

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Reviewer:

Dmseck

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Cooking Level: Intermediate

Home Town: Rialto, California, USA

Reviewed: Feb. 16, 2012

Delicious! (with a few minor adjustments) 3 cups carrot / 1 cup apple 1 cup sugar 3 eggs instead of nutmeg - 1/4 tsp all spice + 1/8 tsp cloves I made cupcakes (15 minutes @ 350 degree) and they turned out light yet very moist at the same time!

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Reviewer:

pinkfiresky

Cooking Level: Intermediate

Living In: San Francisco, California, USA

Reviewed: Jan. 30, 2012

I've been baking for over 45 years and have never found a recipe for a Carrot Cake that is as moist, delicous, and rich as this one! The best part is that the ingredients are as simple and wholesome as they come. My only substitutions were (if you can call them subs), freshly grated nutmeg and cinnamon. Hats off to the creator of this recipe, you could have not done any better!

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Reviewer:

Chef Mia

Cooking Level: Expert

Home Town: Cedar Park, Texas, USA

Reviewed: Sep. 17, 2011

very moist! made as specified, used 1/2 zucchini, other half green tomatoes, carrot and apples. next time I might even use a bit more flour, but this was very good,we will make again for sure.

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Reviewer:

deborw

Reviewed: Sep. 4, 2011

I was at a friend's home when I made this recipe so I had to make lemonade out of the lemons she had. The muffins came out quite incredible. I could not add nuts so I added raisins instead. I diced a sour apple and added it to the batter. The tangy bite of the apple balanced well the sweetness of the raisins. It sounds like a different recipe but I found these changes worked very well. One of my favorite muffins.

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Reviewer:

gissell004

Reviewed: Aug. 30, 2011

This was the first ever zucchini cake I have made. Turned out so good!! Was a little worried at first because before you add the zucchini the batter is very crumbly, but after the zucchini is added it turns into proper 'batter' I also didn't have any nutmeg on hand so used 1tsp of pumpkin pie spice instead, still turned out great!! I will definitely be making this cake again!!

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Reviewer:

bperry80

Cooking Level: Intermediate

Home Town: Gananoque, Ontario, Canada

Living In: Gatineau, Quebec, Canada

Reviewed: Aug. 14, 2011

I used all zucchini in this cake since I have them stashed on every horizontal surface in my kitchen.... The flavor is great, but I find the texture a little too wet. I'm not sure if 1 cup of zucchini can simply be left out or perhaps reduce the oil by half (which I think you could easily do). I do plan on playing with this recipe because it's very easy and has relatively few ingredients - can be made almost effortlessly. And, as other reviewers suggested, you can be creative with the fruit/vegetables you use. I will also reduce the sugar the next time around. This is definitely a recipe worth tinkering with to make it work for your application.

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Reviewer:

elsa

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Baltimore, Maryland, USA

Reviewed: Jul. 30, 2011

This is one of the absolutely best cake base recipes I have ever used. I added so far: bananas, apple-pie filling, squash, carrot, pineapple, peach, blueberry-pie filling; each a different cake of course! AND I am not finished with ideas to add. I will admit to using half brown sugar sometimes and I also use 1 tsp. baking powder instead of 2 tsp soda because the soda made it too salty. I often omit the nuts but that is because I am in a rush. I already know this by heart and make it for our BnB guests for EVERY breakfast. They love it and I have had to print out the recipe for them including my additions. So glad I found this recipe. I will never be without a perfect breakfast cake to serve. It freezes amazingly! LOVE IT! LOVE IT! LOVE IT! I can't wait to try other things to add.

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Reviewer:

KELLY

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Jun. 7, 2011

I made this with zucchini and thought it needed something--maybe vanilla flavoring, a little allspice and less nutmeg. It did taste better after I topped it will cream cheese frosting. Of course anything is good with cream cheese frosting.

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Reviewer:

farmgirl

Reviewed: Jun. 1, 2011

This cake is divine. Perfect way to use up all that summer zucchini! We like to add cream cheese frostin to ours. This is a very dense, but delicious cake.

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