Reviewed: Jul. 11, 2011

A really tasty, slightly dense, hearty cake/bread. I added a few chocolate chips for some weird reason (with carrot cake?) but it turned out delicious! I used a greased 9 x 13 pan and cooked it for about 40 mins and it was perfect for my taste. Thank you very much for the recipe!

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1 user found this review helpful

Reviewer:

Momeh

Reviewed: Jan. 15, 2011

This was a great, healthier recipe! It's more like a thick loaf than a 'cake', which i enjoyed very much. I recommend using larger than a 9" pan, as it rises too high to cook thoroughly without slightly burning. It took a full hour, with a slight burn with the 9".. probably 45 minutes in a rectangular one, or two loaf pans, would work perfectly. I really enjoyed the crispy outside, but of course that turned into more 'moist' after i wrapped it for the night.. so i recommend baking it the day of. It was still quite moist, although i added a few things like the prev recommendations: 2 cups of milk, 1/4 cup oil and a 1/4 cup of applesauce (healthier), an extra 1/2 cup of brown sugar.. it ended up nice and slightly sweet, the orange was subtle, the cinnamon too :) Def make again!!

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Reviewer:

clb9

Reviewed: Dec. 8, 2010

perfect.. i've added 1tsp of nutmeg, 11/2 baking powder + 1/12 baking soda n the taste is extremely delicious.. moist and fluffy.. thanks for sharing ^_^

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6 users found this review helpful

Reviewer:

ellinnur

Reviewed: Oct. 18, 2010

The cake did come out very well...I just used a few tips which one of the members had put up. Added double the sugar, 1/2 cup of oil and 2 cups of milk. It came out very well...kids loved it and thank god it is healthy :)

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1 user found this review helpful

Reviewer:

Prithvi

Reviewed: Dec. 12, 2009

I think the reason this cake comes out too dense is it has too little leavening it needs at least 3 teaspoons baking powder, better yet baking soda, and 2 Tb vineager in lieu of lemon juice, also reduce oil to 1/2 cup.

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13 users found this review helpful

Reviewer:

mabdelsayed

Reviewed: Jun. 30, 2009

followed directions carefully - did not rise well, I ended up with a pancakey dense product.

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2 users found this review helpful

Reviewer:

Oreet

Reviewed: Oct. 19, 2008

Very easy to make. I changed it a bit, and works fine with 1/5 of the oil and more sugar. I also added some raisins and oats, and used hazelnuts instead of walnuts.

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9 users found this review helpful

Reviewer:

Lotesse

Reviewed: Aug. 23, 2007

This is very yummy! Tastes even better with some cream cheese frosting. I didn't use any orange zest in mine, and I used 3 cups of white flour instead of 1/2 white and 1/2 wheat. Defenetly not very sweet so use frosting for sure!

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2 users found this review helpful

Reviewer:

BIFAERIE79

Cooking Level: Expert

Home Town: Poulsbo, Washington, USA

Living In: Platteville, Wisconsin, USA

Reviewed: Apr. 15, 2007

I finally found an egg less carrot cake! I thought the recipe was good, not as moist as the cake with eggs. However, I gave it 5 stars, since this is the best egg less recipe I have found. Light on sugar (the way my husband likes it); and with a cream cheese icing it is very good. I did a bunt cake and the amount was perfect.

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16 users found this review helpful

Reviewer:

Jennifer J

Cooking Level: Intermediate

Reviewed: Mar. 20, 2007

I don't know what the previous reviewer did, but I had no problem with the amount of batter. Just enough for one cake. The cake is fairly dense, but not incredibly so. This isn't really a desert though you could westernize it with icing if you wanted to turn it into one.

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16 users found this review helpful