After reading through most of the reviews for several of the carrot cakes on this site, I chose this recipe. I never had much luck with my previous carrot cakes--it seemed they always turned out either like pudding or too oily or just tasted funny. This cake was perfect--with a few changes. First, although this was not a change, I made sure that my eggs were creamed VERY well. Second, I exchanged half of the oil for applesauce to prevent it from becoming too oily. Thirdly, since it seemed so heavy, I divided the batter between three pans instead of the two pans and increased the oven heat initially to allow a higher rise and then decreased the heat to let the center cook without burning the edges. Dividing into three pans not only allowed the cake to be done sooner, but also provided more "drama". (It just seems more elite to have three layers instead of two.) This cake turned out very moist and yet still have a nice crumb to it. Despite adding 4 tsp. of cinnamon it really wasn't very spicy. If using a butter cream frosting, it would be perfect, but if using a cream cheese frosting or if you are looking for a spicy cake, then I would add more cinnamon and possibly some nutmeg and allspice. Try this recipe, but I would suggest dividing it into three pans instead of two to prevent it from becoming too heavy.
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After reading through most of the reviews for several of the carrot cakes on this site, I...