Reviewed: Aug. 30, 2011

This cake recipe is great as it is, however; I modified it to accomedate another garden veggie, zucchini. I substituted half the carrots with zucchini. It worked very well. The frosting recipe is one of the best cream cheese frostings I have used in a while. The orange zest and juice balanced the sweetness just perfectly.

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Reviewer:

Elizabeth

Reviewed: Mar. 14, 2011

A simple and delicious carrot cake that got rave reviews by my coworkers. It was moist, flavourful and not overly dense. Chock full of raisins, walnuts, coconut and the delicious orange cream cheese frosting, it is a fabulous cake! I made it exactly as written in the recipe, other than baking it a little longer, about 78 minutes total.

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Reviewer:

lisabc

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Home Town: Hamilton, Ontario, Canada

Living In: Prince George, British Columbia, Canada

Reviewed: May 8, 2010

Do not ommit the orange in the frosting! This was the best carrot cake frosting ever due to the amazing flavour of the orange. This cake was delicious. I followed the recipe exactly. I did turn it into a layer cake however. I baked both cakes in a round 9inch pan for about 35 minutes each at 350 degrees. I made 2 batches of icing just so there was a thick layer of icing between layers. This was a beautiful cake. Very moist.

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Reviewer:

Beth

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Saskatoon, Saskatchewan, Canada

Reviewed: Mar. 17, 2010

This is a 5 star recipe. I didn't change a things everyone raved. The orange in the icing is the secret.

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Reviewer:

noodlemama

Cooking Level: Expert

Living In: Corydon, Indiana, USA

Reviewed: Mar. 5, 2010

Delish!!Thanks a bunch this was a huge hit with my family and they LOVED the icing...

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Reviewer:

HpyFood00

Reviewed: Feb. 11, 2010

Loved it! I halved this recipe, and made cupcakes, baked for 20 minutes. My husband won't touch nuts or raisins, so I omitted those and added a little extra coconut. Turned out perfect. Thanks

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Reviewer:

Tami

Cooking Level: Expert

Home Town: Barrie, Ontario, Canada

Living In: Halifax, Nova Scotia, Canada

Reviewed: Dec. 26, 2009

This is fantastic! I made it for Christmas day. I changed the raisins to golden raisins and left out the nuts, everything else was as directed. It was so moist and delicious. The frosting was superb. It tastes even better the next day. a note; when working with baking soda as an ingredient you must mix only enough to moisten the dry ingredients, fold in the remaining raisins, coconut, and walnuts then quickly fill your cake pans. Mixing to long will result in less rise in the oven and a dense cake. Thank you Anra Lee this is heavenly good.

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Reviewer:

5COOKIEMUNCHERS

Cooking Level: Intermediate

Home Town: Lyndeborough, New Hampshire, USA

Reviewed: Dec. 25, 2009

Huge hit for Christmas! I used whole wheat pastry flour and the Cream Cheese Frosting II recipe on this site. Fabulously dense, moist and got raves from the family and made a nice presentation in the bundt format. Thanks!

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3 users found this review helpful