This is the very best Carrot Cake our family has ever had. I made just a few changes. I added 1/2 cup more carrots, 1/2 cup more walnuts, a 20 oz can of crushed pineapple drained. I used three 9" round cake pans, spraying them with olive oil and then putting a round parchment paper in the bottom fo the pan. Since I have used the Cream Cheese icing on other cakes and was familiar with it, I used 1 lb of butter, 1 lb of cream cheese and 4 cups of confectioner's sugar. You will have icing left over. I topped with chopped walnuts.
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This is the very best Carrot Cake our family has ever had. I made just a few changes. I added...