This is an excellent carrot cake! Dense, moist, and flavorful. Hubby raved about it 'til the end. I reduced the oil by 1/2 a cup, added 1/2 cup of natural applesauce, and omitted the walnuts, as neither of us like them. I used my Ninja to make the carrot really small (personal preference) instead of just grating. I opted to cook in a 9x13 pan at 340 for an hour. Next time I might add more cinnamon, but that's mostly because I like cinnamon and also to play with recipes, lol.
The frosting is another story. I made the recipe version and quickly realized I'd just made a yummy glaze (probably great on a bundt/tube cake), but not a frosting, so I started over with the Cream Cheese II Frosting (minus 1 cup sugar), which was much better, especially when storing the whole thing in the 'fridge, which is how we like carrot cake.
7 users found this review helpful
Sep. 7, 2011