Reviewed: Jun. 14, 2009

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.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Apr. 28, 2007

Followed this recipe exactly and it turned out great. Will make again the next time we want a carrot cake.

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SCFD Fire Station 7

Cooking Level: Expert

Living In: Sarasota, Florida, USA

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Reviewed: Jan. 22, 2007

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!

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foodaholic

Cooking Level: Expert

Home Town: Mcrae, Georgia, USA

Living In: San Jose, California, USA

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Reviewed: Jun. 4, 2001

It is great the next day. My husband loved it. We love citrus flavor in our foods.

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ROSSANALORA

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Reviewed: Jul. 3, 2000

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.

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GINABEE

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Reviewed: Jun. 27, 2000

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.

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