Reviewed: Aug. 13, 2011

My mother used to make a couple versions of this, in fact it is included in "Thoughts for Buffet" printed in 1958. Only that version calls for 1 cup shortening which i converted to one cup softened butter, but that is a lot of butter...i will try reducing it per the proportions in this version. It also used cake flour (1-1/2 cups), and included 1 tsp cinnamon and a half tsp nutmeg, and no salt, 1-1/2 cups carrot, 2 Tb lemonjuice, 1Tb lemon rind, and same amnts eggs and baking powder and baking soda as this recipe. My mother taught me to bake it with the mold sitting in a pot of water. I dont have a metal mold but a bundt pan worked perfectly.

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Reviewer:

bellabusta

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Aug. 4, 2011

I used a pan which made individual leaf shaped breads, about dinner roll size. They were very tasty as a 'dinner roll' and very decorative with the leaf shapes. It is a fun alternative to regular rolls and takes so much less time because it does not require yeast.

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Reviewer:

COFFEEZ

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Reviewed: Mar. 4, 2011

I love this. So does my husband. Try these changes. 3-4 cups carrots, 2-4 TBS chopped crystalized ginger, tsp of orange zest and tsp of lemon zest, small can drained pineapple tidbits and some cinnamon to taste. I bake in 8" square pan. Bake for about 25 minutes or a bit longer if needed. What I really appreciate is the low calorie count even with the pineapple addition. I do think that this recipe should be reclassifiend under snacks!

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Reviewer:

FRICIA

Cooking Level: Intermediate

Reviewed: Nov. 22, 2010

I don't know what catagory to put this under either. More like a bread than side dish. It came out rather dense and it needs something. Don't know what yet. Tastes almost like pumpkin pie.

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Reviewer:

giftedmama

Cooking Level: Intermediate

Home Town: Somerville, Massachusetts, USA

Living In: Sacramento, California, USA

Reviewed: Aug. 13, 2010

Awesome recipe! I didn't know what to expect but I was blown away by the taste. I made it into 6 large muffins instead of a ring so I can freeze them. I added a little more carrots (2.5-3 cups or 3 large carrots, shredded). And I put in about a tsp of cinnamon and a dash of nutmeg. So good! This recipe is definitely a keeper! Thanks!

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Reviewer:

goldenkuaizi

Reviewed: Jul. 28, 2010

Real easy. Tasted yummy. Great way to get kids to eat carrots. I made a powder sugar glaze for a topping and served it as a snack.

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Reviewer:

Jessann

Reviewed: May 13, 2010

This was disappointing. I followed the recipe exactly (unusual for me) but it came out bland, dense and flat.

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Reviewer:

Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

Reviewed: Nov. 28, 2008

a great change from the usual biscuits or rolls, also very moist.

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Reviewer:

Mandy

Reviewed: Dec. 18, 2007

Great! i was looking for a side dish but got something much better it almost tasted like carrot cake i sprinkled the top with powdered sugar and made a salad for the veggie, my girlfriends daughter who is 5 really liked it so did both of my boys 15 & 16 they never eat their vegetables this is a good to sneak it in...... Thanks for a great reecipe.

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