Only just misses 5 stars. I made it using 3 cups carrot and 1 cup zucchini. This recipe uses far less oil than most recipes of this variety, and I believe that's because it uses double the carrot (zucchini/apple) that other recipes do. The result is a super moist, yet not heavy, cake. Two things that need a little tinkering. First is sugar - 2 cups is WAY too much. I found 1-1/2 cups to be perfect. The second is the spice. As written, it was inadequate to my palate. I would up the cinnamon to 3 tsp (or one TB,) the nutmeg is fine when using apple, but I'd add 1/4 tsp allspice and 1/4 tsp cloves, as well, and get rid of the nutmeg altogether if using only zucchini and/or carrot (meaning when apple is not used.) The 40 minute timing was dead-on in my meticulously calibrated oven, using a 9"X13" pan. Frosted it when cool with a not-too-sweet cream cheese frosting.
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Only just misses 5 stars. I made it using 3 cups carrot and 1 cup zucchini. This recipe uses...