This cake is fantastic - that's all there is too it. It's my favorite cake, my family's favorite cake, my coworker's...and everyone requests it for EVERY holiday/get together. It's very most, bakes beautifully through (no hard edges). The only changes that I made were to add an extra cup of shredded carrots and omit the raisins (personal preference). The extra cup of carrots seems to make the cake even more moist. When I make this I usually bake it in 2 9" round pans for a double-layer cake. Otherwise, a lot of times I will make cupcakes and bake for 25-35 minutes. The time varies so much, so just use your baking eye to tell when they are done. I then use the Cream Cheese II recipe that everyone else seems to use and sometimes top with either candied walnuts, toasted coconut, or even candied ginger. YUM.
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This cake is fantastic - that's all there is too it. It's my favorite cake, my family's...