Reviewed: May 20, 2009

Everyone loved the flavour and texture. I found that it needed to cook longer than the reccomended time. As with other bakers I added extra spices. Put some of the mix into large muffin tins lined with the paper cups hubby loved his "Giant Carrot Cupcakes"

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Reviewer:

M.J.

Cooking Level: Expert

Living In: North Shore, Auckland, New Zealand

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Reviewed: Jan. 21, 2009

This cake was extremly moist and tasty!

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Reviewer:

geministoy

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Reviewed: Dec. 12, 2008

I have made this cake several times and everytime it's a hit. It's very moist and yummy. I do substitute a few ingredients. I use 1 tsp. of allspice and 1 tsp. cinnomon. I also used pecans instead of walnuts. I add raisins because to me carrot cake isn't carrot cake without them. As for lining the pan with paper towels...I didn't. I just prepared my pan with oil & flour and baked as directed. I baked it a bit slower than the directions assuring even cooking. I make this a two layer cake and doubled the frosting recipe to have enough to cover both layers. I sprinkled chopped pecans over for garnish. It taste great and makes a great presentation.

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CHYANNE2U

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Reviewed: Oct. 11, 2008

Moist Cake! I made mine with 1/2 tsp each of cinnamon, nutmeg, cloves and ginger for a little more flavor. I also used 3 cups of shredded carrots rather that the cooked. Next time I make it I will pour it onto a parchment paper. Thanks for the recipe!

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Reviewer:

Kim

Cooking Level: Intermediate

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Reviewed: Sep. 4, 2005

hi, it sounds good and cant wait to make it but I have a little question? Um, why do we pour the batter into paper towel lined pan? wont the batter stick to paper towels? wouldnt wax paper be better or what am I missing here, lol? thanks in advance!

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Reviewer:

SHERROKEE

Cooking Level: Expert

Home Town: Eureka, California, USA

Living In: Casa Grande, Arizona, USA

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Reviewed: Jun. 11, 2005

The BEST carrot cake so far. Walnuts are not very popular in our house so I substituted raisins and it worked just as good. Thankyou.

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BEANS4

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Reviewed: Mar. 14, 2005

Best carrot cake. We used canned carrot. I supervisor a school cafeteria and this was an excellant way to use some of our government commodities. We fixed it for Christmas and are having it for Easter dinner.

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NORMA STONE

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Reviewed: Feb. 7, 2005

Yummy!!!

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Reviewer:

BEAUCHAT86

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Reviewed: Aug. 31, 2004

This is the best carrot cake. My family insists that I make it often.

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JONNA2

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Reviewed: Jun. 11, 2004

I'm not sure what the other person did wrong either...I made this because I had leftover cooked carrots and it was FANTASTIC!! Very very very moist!

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Reviewer:

TORIFAN

Cooking Level: Expert

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Reviewed: Jul. 8, 2003

where did I go wrong? tasted good, but turned out like a rubber duck, Mixture too wet maybe, but followed the recipe exactly, maybe it's the Australian carrots at fault

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