This is like the recipe that I've had since 1964. However, my recipe, and this one, call for grated carrots. The video "says" grate carrots, but shows the baker just shredding them. Grating is very fine, and my mother used to use the old-fashioned rippled wire grater. I've shredded them only one time and it made the carrot cake much drier. If you use fresh, large carrots and GRATE them (grate them I said, not shred) finely, the cake will turn out well. Also, I cut the oil down to 1 cup, and they cake is still good but much less greasy.
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This is like the recipe that I've had since 1964. However, my recipe, and this one, call for...