I've made this carrot cake many times, and people agree that it is truly the best carrot cake ever. This time, I didn't have all of the ingredients on hand, so I tried some substitutions, and decided to share since the alternate ingredients turned out just as well. Instead of using pineapple, I used 1/2 cup of fresh mandarin oranges (take off all of the fibrous white skin as well) and 1/2 cup of fresh raspberries. Instead of all-purpose flour, I used whole wheat white flour. The cake didn't change dramatically, but the orange-raspberry flavor came through for me, and I preferred that to the pineapple. Also, the whole wheat bread flour gave it even more of a hearty texture, yet the cake remained moist, and I loved that. Thanks for a wonderful carrot cake recipe!
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I've made this carrot cake many times, and people agree that it is truly the best carrot cake...