Okay, I'm still giving it 4 stars because I changed a couple things in the recipe and it was pretty good, jut thought it could do better. First off, the changes I made: I used pecans instead of walnuts since it was for my mother who gets cold sores from walnuts (weird, I know). Second, I was really looking to make a lot, so I doubled the recipe. Third, my father was also going to eat some who hates raisins baked into things,says he thinks they feel like bugs, so I just left them out. Finally, I was really looking for cupcakes so I baked them that we which took about 22 minutes for a standard cupcake. I haven't frosted them yet, but my initial honest assessment is that they taste more like muffins than a cake. There is so much stuff in them (and I left out the raisins) that there doesn't seem to be a sponge like texture at all. As a cake it's probably fine since you are thinking cake, but as a cupcake, well, it eats like a muffin. Although, i thinkmaybe all carrot cake does! I hope the cream cheese frosting helps them tomorrow. My other thought is I might have liked a little darker flavor from some brown sugar, or molasses, but the sweetness and flavor are really okay. On a side note it might be worth making again and planning as a muffin and adding a cinnemon streusel topping. Thanks for sharing the recipe!
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Okay, I'm still giving it 4 stars because I changed a couple things in the recipe and it was...