Delicious. Soft and gooey.

Omitted celery and reduced spices to the taste of our household (I see that some reviewers actually increased the spices!). Most of household loved it!

Turned out ok. I think the only way to make it better is to use a butter based recipe. But for dairy-free, this is a very good carrot cake recipe.

Delicious. Doubled recipe for a 9x13 pan, used hald milk and half heavy cream. Dotted the top with butter.

This was just eh for us. I didn't think it tasted like cheesecake (yes more like a custartd), my dairy-allergic daugher (who's never had real cheesecake) didn't like it that much, won't make it again.

Excellent

This turned out poorly. The topping was a soft, pasty, mushy mess; even after I baked it an extra 20 minutes, it never got even a little brown or crispy. The topping also doesn't taste good...maybe needs a little pinch of salt or some cinnamon? I used a can of applie pie filling and some plain cherries as the fruit bottom, so that was not contributing to the gloppiness. I will not make this again.

I've used this recipe for a long time, it's awesome. Do use a 9x13 baking dish, gets you deeper brownies. Other than that, don't change a thing.

Turned out perfectly! It did puff up a lot, but sank back down when it cooled (I wonder if this is because I let the mixer go too long). I had one minimal crack. Delicious taste and texture. Love the crust too.

Made recipe as-is, used sour cream on top. Very good, but next time might try some of the suggestions to enhance flavor.

Delicous. Would make wonderful french toast.

This chicken is SO delicious. It completely surpassed my expectations. I will definitely make this many more times. I did omit the sugar, since it says optional.

My dough was too moist and I had to add at least half a cup of flour to make them roll-able. I will try the recipe again and see what happens.

Very delicious. I made the recipe exactly as-is; doubled it and put raisins in one loaf and left the other loaf plain, no nuts in either. Both were moist and yummy. I don't know how you could think this was dry? Maybe other reviewers used really small bananas? I thought it was as sweet as banana bread normally is; so I didn't think anything about that until I came back to read other reviewers' comments. Overall, something nice for a different twist on plain old banana bread! Something I did notice....the crust seemed nice and soft which I really liked; sometimes I do not like the crust of banana bread or other sweet quick-breads.

I'm giving this five stars because it was so easy, texture and flavor were both great!!! We added a little shredded coconut to ours because I bought way too much and need to use it up, we liked that addition as well, but that is the only change we made.

This recipe baked up very nicely for us. It was very moist. The only reason I didn't give it five stars is because we thought the flavor was kind of "plain" and we have a "spicier" recipe that we like better and will probably continue using our old recipe.

Excellent. I made these exactly as recipe says - only substituting soy milk for regular to make them dairy free; and I did not make the crumb topping (out of laziness). I did use frozen blueberries. The texture is great! Very thick and dense batter. I do not think it needs any vanilla or other spices, perfect just as it is!

These were excellent! They really were nice and soft. I used dairy-free shortening (earth balance) and they still turned out great. Will definitely make these again. I did chill the dough before baking.

Everybody loved it! Nice, soft texture. Very, very close to "real" fudge and SO much easier. I did have to microwave the fudge for a few more minute-intervals after adding the marshmallows so that they would melt.

Loved this recipe! It was good and so easy with the food processor. I did do a few of the changes mentioned in the reviews. I used 4 bananas and only 1/2 cup butter, and 3 tablespoons of instant coffee granules. Good for something different in the morning.