"I have had many carrot cakes in my time, but this one just hit the spot for me. My niece loved this cake so much that she asked for the recipe and made this one for her husband's birthday. She tried others which were good, but none like this one." — Carol
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packed brown sugar
fresh lemon juice
1 1/2 cups
1 1/2 cups
whole wheat flour
coarsely chopped walnuts
Followed this recipe exactly and it turned out great. Will make again the next time we want a carrot cake.
As this cake is printed I have to lower my usual rating. We love the citrus flavors but definitely not with the whole wheat flour. The flavors seem to age (after a day or so) much more effectively with all white flour.
This is a wonderful cake! My 1 1/2 year old son enjoyed it as a snack. I plan to use this one as a wedding cake this summer.
I omitted nuts. Used vanilla paste to get those wonderful vanilla specks in the cream cheese frosting. Topped each cupcake with a few shredded carrots that were simmered in sugar syrup. Used green food coloring on some frosting - made them for St. Paddy's Day. Erin Go Braugh!
Maybe with a day or two, the spices mull and the flavor is better. But I really didn't have very good luck with this one--the carrots and citrus didn;t have an even balance.
It is great the next day. My husband loved it. We love citrus flavor in our foods.
The taste of this cake is absolutely delicious! I have regular carrot cake, but the mix of citrus gives this cake extra zest. The only thing I found was that it was a bit dry the second day. I will cutdown the flour from 3 cups to 2 and substitute oil for the butter next time. All in all I will definitely make this again!
Found this cake a little dry! Not the really moist carrot cake I was looking for. Flavour was quite good.
* Percent Daily Values are based on a 2,000 calorie diet.
Citrus Carrot Cake
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 144
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