This was my first carrot cake. I researched many recipes and tips before deciding on this one, and it came out beautifully! Here's what I adjusted from the original: for 2 9-inch cake pans, I scaled the recipe to 12 servings; by request, I omitted the raisins and nuts; I added ingredients this way: to the carrots & sugars, I added a 20-oz. can of barely drained crushed pineapple (I did not squeeze out or dry the pineapple...I pretty much poured off the extra liquid on top and kept the rest), spices (cinnamon, nutmeg & ginger), and vanilla; I did not drain or strain any of the wet mixture before adding in the eggs, oil, and flour mixture (dry ingredients). I also used a regular buttercream frosting, again by request. The cake's density, moisture, and taste were perfect all the way around, and it was very well received.
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This was my first carrot cake. I researched many recipes and tips before deciding on this...