I brought this cake to work for a birthday and was told this was the best carrot cake ever!!!In fact, the birthday girl, who never eats cake, managed to eat a large piece. I will definitely make this again--thank you for sharing. Also, I added a tsp. of vanilla to the batter and made a fabulous cream cheese frosting. Please note--it is now 2009 and I continue to bake this carrot cake. The only changes I would make (not previously pointed out) would be to reduce the oil to one cup (or less) and to bake the cake at 350 degrees for an hour. Make sure to test center of cake for doneness, or it will fall in the center or not bake thoroughly.
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I brought this cake to work for a birthday and was told this was the best carrot cake...