I made this yesterday for my husband's 40th birthday - carrot cake is his favorite. I picked this recipe largely because of the reviewer who had tried 5 different carrot cake recipes for a wedding cake. However, I wanted to make it as written, which I did with the exception of using 1/2 brown sugar for 1/2 cup of the white, and putting 2 T of rum with the raisins. I also made it in three 8 inch cake pans and baked it for 45 mins. Next time I would check it at 35 mins. I was hesitant about putting in the raisins and coconut, and next time I would probably omit the coconut - when eating the cake the shreds of coconut are very apparent and seem a bit out of place. I did not drain the carrots, which I grated using a food processor, or the pineapple and used the oil as written. It was not oily to me and was moist, but not soggy. I frosted it with Cream Cheese Frosting II to which I added 1/2 cup sugar for taste, and 1 cup finely chopped walnuts. In fact I have eaten moister carrot cakes than this one. However, I like my carrot cake very moist. I gave this four stars because it was not the best carrot cake I have ever had. However, it is the first carrot cake I have made in many years, so I can't really compare it as a recipe, and I was definitely pleased with the results. It certainly was easy to make. I would like to try the "Best Ever Carrot Cake" recipe as a comparison.
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