An excellent recipe. I've made it many times and only failed once (because of a defective oven, it wasn't the cake's fault). The cake is moist and dense and sweet and spicy and just what I like a carrot cake to be, and it has been rapturously received by others every time I've served it. I agree with the people who say to use half brown sugar and half white, and on one occasion I didn't have enough cinnamon and substituted mixed spice and was very pleased with the result, so that's my regular version of the recipe. The icing quantities given yield so much that it's easy to make a layer cake and ice it top, sides and middle. Roasted pumpkin seeds make a tasty decoration, too.
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An excellent recipe. I've made it many times and only failed once (because of a defective...