I make a bunny cake every Easter ( a tradition in the family) Thought I would make a carrot cake from scratch this year and came across this recipe. This will be a keeper!! I followed the recipe and only changed the walnut ingredient to pecans ( I had a big bag in the freezer) The cake turned out moist and the frosting was perfect and easy to work with. Next time I make this cake I might add a little more spice, with this being said the cake is perfect as is with the 2 tsp of cinnamon if you like a lightly spiced cake. I like the chunky texture of the nuts, coconut, and pineapple. I am adding this to my recipe box now. Thank you Marc for the yummy recipe! By the way, this recipe makes two perfect 9 inch round cakes. I only needed one for my bunny and froze the other one, with the left over frosting. Can't wait to see how it taste after freezing.
Was this review helpful?
0 users found this review helpful
I make a bunny cake every Easter ( a tradition in the family) Thought I would make a carrot...