I made this recipe years ago from a little old Italian lady I worked with named Maria Cassais. I lost the recipe, and tried today to replicate it from an old Alabama Junior League cookbook, and when it came out of the oven, I was so disappointed. So I checked and found Sam's Carrot Cake, which is the closest I can come to Maria's recipe. I mixed it up quickly, and left it in the oven the entire hour, afraid it would fall flat if I didn't. I just took it out, and it is GORGEOOUS. Texture perfect, Color perfect, Everything awesome. Im afraid to frost it, its so awesome looking. Cant wait to cut it and discover the taste. I used a foil 9 x 13 pan,(as it is a to go situation), placed on an airfilled cookie sheet, used regular milk in place of the buttermilk, and added an extra 1/2 teaspoon of cinnamon. Kitchen smells like an Italian Bakery. THANK YOU!
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I made this recipe years ago from a little old Italian lady I worked with named Maria Cassais....