Reviewed: Sep. 26, 2002

I mix apple, carrot, zucchini, coconut and raisins together to get the four cups and I usually have to take a little bit of the juice so it's not quite so wet.

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SHANNON BERENTSEN

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Reviewed: Apr. 22, 2002

This is really a great recipe. It's fast and easy and doesn't have a lot of ingredients. A good thing to note is that the batter is very coarse and thick until you add the carrot, zucchini or apple to it; after that, the batter becomes a really nice consistency. Makes great muffins too!

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LISIL_QT

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Reviewed: Mar. 15, 2002

The "batter" turned out crumbly. You need to add another 1/2 cup of oil and 2 more eggs to get the batter consistency. The flour to wet ingredient ration is not correct. This recipe will not be successful without it. After the extra ingredients are added, then it is a wonderful cake!

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CEHOUY

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Reviewed: Feb. 22, 2002

~An overall awesome recipe! I have tried the carrot version a number of times and it always turn out SO moist and delicious. The oil is a lot easier than butter or margarine and I found that this recipe uses less oil then any other carrot cake recipe I have tried. It beat my favorite cookbooks' carrot cake recipe! The only thing is that every time I make it I have to ad about 1/4 cup of water, otherwise the cake does not look like a cake batter. Nevertheless, it turns out AWESOME and MOIST!!! Thanks Carla!~~

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YOLEELEE

Cooking Level: Intermediate

Home Town: Santa Monica, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 28, 2001

Excellent moist recipe. So easy, my husband has claimed this to be his recipe to make. He like the accolades that come with it.

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ALOHALOLI

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Reviewed: Oct. 10, 2001

Wonderful recipe - have made the Zucchini and the Carrot so far and I am truly impressed. Can't wait to try the apple version. Looks good, cuts well and seems to keep well too. I had to cook it for much longer than suggested but that may be because we're a bit slower here in Sydney, Australia! Thank you!

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MAZZIE

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Reviewed: Oct. 1, 2001

I halved this recipe, and maybe that killed it, because it was kind of disapointing—very dense and chewy.

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TRUCKERDOO

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Reviewed: Sep. 22, 2001

I like that is calls for oil instead of shortening or butter!!!!1

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nancy4688

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Reviewed: Sep. 13, 2001

Great with zucchini!

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MARJIM

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Reviewed: Aug. 12, 2001

Excellent recipe! Great taste and also versatile. I was a little short of 4 cups zucchini so I threw in a small banana while shredding the zucchini and it worked perfectly.

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SHELL427

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Reviewed: May 12, 2001

Absolutely delicious!! Easy too. I made a carrot cake with it. My 18mth old loved it and it was a great way to get her to eat her veggies.

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LillysMom

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Reviewed: Nov. 28, 2000

This bread was very moist.I used a combination of carrots and apple...yumm! I recommend that you put a little salt on the zuchinni and let the zuchinni sit for 20-25 minutes. This will get some of the water out of the zuchinni, making a lighter bread. (If you use the zuchinni.) I used brown sugar in place of the white sugar, and it was just as tasty. I also cut the amount of sugar, and the bread was still naturally sweet and yummy.

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WhirledPeas

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2000

This is the BEST CAKE EVER !!!!!!Even without icing!!!!!!! It is SUPER MOIST and absolutly wonderful 5 cards are not enough !!!!! Try it with homemade whipped topping !!!!!!!!

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