Reviewed: Sep. 16, 2009

Excellent recipe! I used the juice of one fresh lemon instead of the orange juice. I did not have any problem at all with the batter being too thick. Be sure to thoroughly cream the butter and the sugars together -- this should take as much as 5 or 10 minutes using an electric beater. (The color will change visibly to a much lighter shade than it was when you started creaming.)

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Anne

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Reviewed: Sep. 7, 2009

I love the fact that it uses raisins and walnuts, plus when I make it the cake is so moist and delicious

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rokkemilymom

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Reviewed: Nov. 14, 2008

I found this cake way too dense for my tastes. I agree w/ a previous poster that it was very hard to stir and came out almost like a carrot "bread". I will not be making this again. It wasn't horrible, but it wasn't the best carrot cake either.

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HRIVAS1

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Reviewed: Jul. 12, 2008

This is a delicious cake. It's very dense and moist. The icing is TO DIE FOR! I left the raisins out because of others' tastes, but I'm sure they would be delicious as well.

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Feb. 27, 2008

I followed the recipie as written and I actualy had success. My husband really enjoyed this carrot cake. It was my first attempt for this cake. I am pleased with the way it turned out. I made it in a spring form pan.

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Dolores F.

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 26, 2007

I was seeking a recipe for a carrot cake that did not contain oil so when I saw this recipe, it appealed to me. I used a fresh carrot from the garden that was so largeand juicy, it was ideal. The cake froze well and proved to be a great winner with every person at the party making complimentary comments on the moisture level and the quality of the cream cheese topping

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Reviewer:

Michele, One Tree Hill

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Reviewed: Jan. 18, 2005

I made an apple cake recently that was too oily, so I liked the fact that this recipe uses butter instead of oil. However, I found the batter extremely dry and hard to stir. Mixing in the grated carrots was like kneading dough for bread. I had to use four times the amount of juice called for and it was still very hard to stir. I suppose it could have been because I used store-bought grated carrots, which are probably a little drier than freshly-grated carrots. The end result wasn't too bad, but I think I will try an oil-based recipe next time.

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