Our family and friends ADORED this cake! Carrot cake was requested by my son for his birthday party last night. It was light, flakey, and moist with wonderful flavor and pleasing appearance. I omitted the raisins as some of my family and friends at the party don't care for them, used pecans (that's all I had on hand, and my family LOVES them), and substituted 1/4 cup of the oil with unsweetened applesauce. As others suggested, I also made sure to pack the carrots (grated by the larger holes in my grater.) I divided the batter between 3 round cake pans 9 1/2" in diameter with dark non-stick coating and baked them for 30 minutes at 350 degrees then tested with toothpicks in center. They were perfect. This recipe makes enough for 3 ample layers that were just the right thickness. I frosted it with Cream Cheese Frosting II on this site as others suggested. I used 1 1/2 recipes of the frosting as I wanted to make sure I had plenty for decorative piping and had maybe a cup leftover which I stored in the freezer for later use. I'm thinking if we ever had any of this cake left over, or if I made 2 of them, it would probably keep well frosted in the freezer for a while. Didn't have time to bake it a day ahead as other posters mentioned, but I can't wait to taste it today! Thanks soooo much Sam & Brian!
Was this review helpful?
1 user found this review helpful
Our family and friends ADORED this cake! Carrot cake was requested by my son for his birthday...