This recipe makes an excellent carrot cake. I was extremely pleased with the results. I did, however, make a few changes. I reduced the sugar to 1 1/2 cups,used only 1 cup of oil, added 1 cup finely chopped apple, increased salt to 1 tsp and increased the cinnamon to 2 tbsp for kick. I then baked it in 2 9 inch cake pans. I didnt use the icing called for in the recipe, I used mine--2 8 oz pkgs cream cheese, 1/2 cup butter, 1 tsp vanilla and 3 cups icing sugar. I then split the layers and filled and frosted them. I was truly impressed and so were my guests who raved about it. I also found this cake is best made a day ahead and left in the refrigerator, as with most desserts--Its makes a difference in how the cake will taste. Thanks for a keeper, Tammy.
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This recipe makes an excellent carrot cake. I was extremely pleased with the results. I did,...