Reviewed: May 22, 2012

Very moist and delicious. If you are looking for the typical, more dense version of carrot cake, this isn't that. It is very good and I plan to make again, but it does not take the place of the original carrot cake. As others have said, it is similar to applesauce bars or banana cake bar in texture. It was definitely enjoyed by all!

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Reviewer:

amy14_1

Cooking Level: Intermediate

Home Town: Great Falls, Montana, USA

Reviewed: Nov. 21, 2011

Love this recipe.

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Reviewer:

Zepy21

Reviewed: Aug. 16, 2011

Made this for Easter exactly how the recipe read. More like a spice cake and not as hardy as a carrot cake should be. Very good and would make again if I needed something fast and not time consuming.

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Reviewer:

Cheryl

Cooking Level: Intermediate

Living In: Kennett Square, Pennsylvania, USA

Reviewed: Jun. 25, 2011

I made this for a grad party and it was a huge hit. Several people asked for the recipe. Reading other reviews, I cut back the oil by 1/4 cup and it was still very moist. A lot of people thought it was a pumpkin cake, so the carrot baby food flavoring was not spot on, but still it was delicious!

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Donna B

Reviewed: Jun. 11, 2011

This is so amazingly moist and good. I used dehydrated carrots that I blended. Will definitely be making this again.

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jwarren75

Home Town: Canyon City, Oregon, USA

Reviewed: Feb. 1, 2011

I make these bars for my husband every year on his birthday - they are his favorite. We tested several carrot cake cupcakes around town for our wedding reception and couldn't find one that we really liked, so my grandma tried this recipe out as a cupcake and they turned out great! She made them a week ahead of time, put them in the freezer and when thawed you couldn't tell they weren't from a bakery - they were still moist and delicious! So, a special thank you to Linda for this great recipe! Not the healthiest thing in the world but they were great for our wedding!

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Reviewer:

GOODJUJU

Cooking Level: Intermediate

Living In: St. Cloud, Minnesota, USA

Reviewed: Sep. 1, 2010

These are absolutely delicious!! The only thing I changed was to substitute baking powder for baking soda (as there are no acidic ingredients in this recipe). I had this recipe from a community cookbook, but was a bit afraid to try it until I saw it posted here. Thank you for listing the exact pan and jar sizes needed. Many thanks for the recipe--it's a keeper!

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Reviewer:

Rose

Reviewed: May 1, 2010

This was incredibly easy to make. My family loved them! I did watch my baking time, I had to cook for over 30 minutes - but altitude, stove type, pan size/shape etc...would be to blame for that. They turned out light and fluffy, I added a cream cheese icing too, which made them PERFECT! My guess is the recipe would work with Banana baby food? I plan on trying it soon!

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Reviewer:

buggaboo

Cooking Level: Expert

Reviewed: Apr. 5, 2010

Wonderful carrot cake recipe! I made this for Easter dessert and even people who say they "don't care for carrot cake" loved this dessert! I topped it with a home made cream cheese frosting, of course. The one thing I did slightly different was that I baked it in a 9.5"x13.5" glass baking pan because I did not have the type of pan specified in the recipe. I turned down the temp to 340 and baked it for about 35 minutes before it was done in the center. It looked a bit dark on the outside, but this was just because of the carrots, I believe, because it turned out very moist and flavorful.

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