Apple, Carrot, Or Zucchini Cake Recipe Reviews - (Pg. 6)
Reviewed: Apr. 22, 2009
Very happy with end result. I made with shredded baby carrots and I substituted half the sugar with Splenda. Made a very nice cake, not too sweet. Will probably make again and will try apples and zucchini.
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Photo by It's A New Day

Cooking Level: Intermediate

Home Town: Purcellville, Virginia, USA
Living In: Winchester, Virginia, USA
Reviewed: Nov. 30, 2008
I used only 1 1/2 cups of sugar and it was still plenty sweet. I used 2 cups of zucchini and 2 cups of apple, 1 cup of whole wheat flour and 1 cup of regular flour. I ground up the nuts finely and I replaced the oil with applesauce. Made 1/2 the batter out of mini muffins (bake for 18 minutes) and one loaf pan. My picky 5 1/5 year old ate them up like candy! Absolutely delicious!! Will be making these over and over again!
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3 users found this review helpful


Photo by Terri

Cooking Level: Expert

Living In: Putnam Valley, New York, USA
Reviewed: Oct. 29, 2008
I made this for a family dessert because it was fast and I had all the ingredients handy, I made it with apples and had it warm with ice-cream.. and later on its own cooled. Was ok but not great. didn't get any compliments with this one that I usually get :( If I make it again It will be carrot version with cream cheese frosting..
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2 users found this review helpful


Photo by racincake

Cooking Level: Intermediate

Living In: Copenhagen, Hovedstaden, Denmark

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