Reviewer:

Julia-Beth

Cooking Level: Intermediate

Living In: Gallatin, Tennessee, USA

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Reviewed: Mar. 8, 2004

We thought this cake was fabulous. I made these alterations: I used two cups all purpose flour and one cup whole wheat flour, and this seemed to make the cake more dense--something I really liked. Also, I used low-fat cream cheese for the icing. Since this made the icing rather thin, I refrigerated the cake after frosting it, and it was fine.

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Reviewer:

RENA

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Jan. 13, 2003

This is one of the best carrot cake recipes I've ever tried. I think this will be my "usual" recipe from now on.

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Reviewer:

PIVERLT

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Reviewed: Sep. 10, 2002

I loved the combination of the walnuts, raisins, pineapple, and coconut. However, I thought that the cake itself was a little dry and not sweet enough for my liking. All in all, it was a good cake.

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11 users found this review helpful