Thank you, thank you, thank you --- a thousand times, THANK YOU! A year or so ago I loaned one of my favorite cookbooks to someone and they, (sadly), lost it. This book happened to have my go-to carrot cake recipe in it. If I could've remembered it, it wouldn't have been an issue, but the ol' mind just isn't what it used to be, y'know? Anyhooo, your recipe appears to be the same one I've used for years and lost, so, again, Thank You!!!! Can't wait to make it this afternoon for a dear friends birthday. Also, as others have mentioned, I also strain my carrots & crushed pineapple - but only slightly, as I prefer a very moist cake. I also omit the walnuts ... just not a fan of them, although I *sometimes*ssubstitute with toasted pecan pieces. Often, I simply omit the nuts altogether ... this cake is still excellent without them! Mmmmmmm, carrot cake, cream cheese frosting ..... yum! I better stop before I start drooling on my keyboard lol. PS: If you prefer a spicier tasting cake nutmeg (not too much!!), works well in this and I sometimes add pumpkin pie spice in addition to the cinnamon .... I like a spice-y taste to my carrot cake. As a side note, pumpkin pie spice & cinnamon work really well in Oatmeal Raisin cookies too!
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Thank you, thank you, thank you --- a thousand times, THANK YOU! A year or so ago I loaned...