I gave this one 4 stars because of the flavor and because it was a simple carrot cake without extras like raisins, etc. However, I cut the oil down to 3/4C and it was still too oily for my liking. Next time I'll try 1/2C and applesauce as others have suggested. Flavor was great though - I added a tsp of cinnamon, 2tsp of nutmeg and did 1C brown & 1Cwhite sugar.
As far as the frosting goes...I would highly suggest starting with 2 cups of powdered sugar, mix all well and taste. That was PLENTY of sugar for me and I've never ever been known to say something was too sugary! LOL I can't imagine what 4 cups would taste like. I also added an extra tsp of vanilla and crushed the pecans into very small crumbs and the frosting turned out REALLY fabulous.
I used a deep springform round cake pan and the middle never seemed to set, even after 50 minutes. The top was browning too much so I pulled it out and the middle fell. Still, I fixed that with icing and as I said, the taste is really good. Another tip for sticking pans - spray pan with Pam and then line with parchment - mine came out great with no problems. Next time, I'll probably try two rounds instead of one huge one with icing in the middle.
To sum up - great taste, but too much oil in the cake and too much sugar in the icing.
Was this review helpful?
5 users found this review helpful
I gave this one 4 stars because of the flavor and because it was a simple carrot cake without...