Love this cake! Made it as our Easter dessert and it was fabulous. I rarely bake, but carrot cake brings back fond memories from my childhood and is one of my husband's favorites. Since I'm not a huge baker, I didn't want to go TOO far from the recipe, but so many people suggested cutting back on the oil, so I did as well, but used 3/4 cup, not 1/2 as some suggested. I think it was just right. Dense, but not overly oily. I also made a 2-layer 8" cake and frosted with a double batch of the Cream Cheese Frosting by Sugar from this site and decorated with mandarin oranges. Biting into one of those along with the cake gives you an instant juicy burst...delicious! Thanks, Koribear, for a great recipe.
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Love this cake! Made it as our Easter dessert and it was fabulous. I rarely bake, but carrot...