Reviewed: Jan. 24, 2010

VERY tasty but sadly while it was cooking I decided to run out to the store to get some cream cheese for some frosting and my hubby took it out of the oven at the 40 minute mark but it wasnt cooked through yet. We still ate it but it was very gooey. Will definitely make this again ( used carrots and zucchini) but cook much longer.

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Reviewer:

Redrane

Reviewed: Jan. 21, 2010

I halved the recipe, and used 1 cup of grated zucchini and 1 cup of grated apple. (1 small zucchini and 1 small apple.) in a square casserole dish. It came out yummy, and beautifully moist. Like the other reviewers have stated, the batter comes out oddly dry and crumbly until the zucchini is added, but that takes care of it, and no extra ingredients are needed. Will be making this one again, so easy and delicious!

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Reviewer:

DRCOX

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Saint Joseph, Missouri, USA

Reviewed: Jan. 14, 2010

Did a half apple, half carrot, it was moist and delicious. Added a bit of vanilla soy milk just because, and baked it in a parchment paper lined loaf pan. No mess, no cleanup, so easy.

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Reviewer:

NataliaBroughtCookies

Cooking Level: Intermediate

Living In: Milton, Ontario, Canada

Reviewed: Nov. 9, 2009

I made this with pink lady apples, and it is AMAZING! It's moist, and neither mushy nor greasy. At first I thought the amount of nutmeg might be too high and might overwhelm the cake, but it turned out to be perfect! I will make this again, for certain. I also have wildly mischievous plans to try it with zucchini, carrot, and apple ALL AT ONCE! It's so crazy, it just might work.

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Reviewer:

Asmyr

Reviewed: Oct. 7, 2009

I really liked this cake because it was very easy to alter to suit my needs. I used half whole wheat, half regular flour, added golden raisins instead of pecans and used applesauce instead of oil, measure for measure. i also found that the sugar measurement is high when using apples, as some reviewers mentioned (i haven't tried the zucchini or carrot versions yet, though) so i cut the sugar down to 3/4 cup. Overall, I was very impressed with this recipe and it's definitely a keeper!

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Reviewer:

troublestilskin

Reviewed: Sep. 22, 2009

This really is a strange cake - in a good way - I JUST can't get enough of it. YES it is gooey, but gooey in a good way. The batter starts out pretty crumbly, but no need to fear that (and no need to alter the recipe), after adding the Apple/Carrot/Zucchini(mixture) it get's the right consistency. I found out that kneading the batter with hands, after adding the veggie-stuff, is a viable option, since my mixer always gets stuck in the "crumbly" batter. Hope this helps. ^^

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Reviewer:

Schluse

Reviewed: Sep. 21, 2009

My family gobbled this up. I used all three zucchini, carrots and apples for the fun of it and it was yummy. I added choc. frosting and it complimented it perfectly. Thanks for sharing.

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Reviewer:

Loves2cook

Cooking Level: Intermediate

Reviewed: Sep. 8, 2009

Used half carrots and half zucchini, half white and half brown sugar, half white/half whole wheat flour, added some chocolate chips and cardamom and made muffins. It turned out perfect even with all the changes. An easy flexible recipe for when the garden goodies start piling up.

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Reviewer:

badbettyc

Reviewed: Aug. 31, 2009

This is a great cake! Very moist. I did this with 2 cups each zucchini and carrots. added pecans, and baked in 2 9" pans. Good as a snack cake without any frosting or whipped cream, which I am sure will add to it's wonderful flavor.

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Reviewer:

Karen

Reviewed: Aug. 25, 2009

This was a a very good cake !! I did this cake with zucchini and it turned out fantastic !! but what I did was add 1 cup raisins and 1/2 cup coconut . then frosted it with cream cheese frosting! WOW!!! must try !!!!

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