Reviewed: May 23, 2012

I followed the suggestion of others and added in an extra cup of flour as well as straining the carrots. I also soaked the currents in strong tea until they were hydrated. The cake is extremely dense- so beware! I would suggest baking it for 50-60 minutes rather than 45-50. I also suggest sifting in the dry ingredients to try to make the cake less dense. It's a nice cake though, a wee bit bland but that's because I didn't add in the vanilla, cinnamon or walnuts.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

pinkumbrella

Cooking Level: Intermediate

Reviewed: May 19, 2012

Based on the other reviews, I was expecting this cake to be out of this world good. I followed the recipe exactly, without the walnuts, and I strained the carrots as others suggested. I thought the cake lacked flavor, was heavy but not moist at all, and was too crusty on the outside. Next time I won't strain as much, will add some applesauce or something, and won't soak the raisins. I don't think soaking the raisins added anything at all.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

birdcrackers

Living In: Issaquah, Washington, USA

Reviewed: May 19, 2012

I made it according to the recipe and loved it. I baked it in a Bundt pan plus a square pan.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mary H.

Reviewed: May 13, 2012

Hi All, I made this one but I made a few changes to it. I removed the raisins and nuts (my husband does not care for them I however do but it was for his Birthday). I added 1 1/2 teaspoons baking powder and a 1/2 teaspoon Nutmeg and Allspice I will say it was a big hit such a big hit he gave me a taste and took the rest to work LOL.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ShonnCooks

Cooking Level: Expert

Reviewed: May 9, 2012

This is a delicious recipe! It doesn't pop out of the pan like a sponge cake does. When I took it out of the pan, 3/4 of the bottom, remained in the pan. I ended up scooping out what was left and putting it on top, then putting it into a glass pan and serving it that way instead of on a cake stand. Overall, I would make this again! It is delicious. Sometimes the best desserts are the messy ones!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cjean3

Reviewed: May 6, 2012

Made this for Easter, and it was INCREDIBLE! It does take a bit to grate all the carrots, but it is totally worth it. Delicious!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Natalie

Cooking Level: Expert

Home Town: Greenwood, Indiana, USA

Living In: Del Rio, Texas, USA

Reviewed: Apr. 22, 2012

I've used this recipe twice- gotten many compliments on it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

wmorris72

Reviewed: Apr. 19, 2012

I followed the directions exactly as given. Used three 9" round pans.The layers came out so high that I almost didn't use all three. It was very impressive served for Easter dinner. I used cream cheese frosting ii from this site but added one extra cup of powered sugar. Absolutly moist and delicious.

Was this review helpful? [ YES ]
2 users found this review helpful