Reviewed: Feb. 15, 2000

The icing calls for 4 cups of icing sugar!!! I found this to be a lot. I tried it with 3 cups and it is still very sweet. I would even suggest reducing the amount of icing sugar by one half!

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7 users found this review helpful

Reviewer:

Tara

Reviewed: Feb. 27, 2000

This was the best carrot cake I ever made. I substituted applesauce for the oil to cut down on some calories, so I could add coconut to the recipe. I also used 3-8" round cake pans and cooked for 35 minutes instead of 40.

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3 users found this review helpful

Reviewer:

O2BFIT4EVER

Reviewed: Mar. 12, 2000

Fantastic carrot cake...very easy to make and delicious.

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2 users found this review helpful

Reviewer:

Kathy

Reviewed: May 26, 2000

I THINK THIS IS THE BEST. I ALWAYS USED A MARTHA STEWART RECIPE - MOVE OVER MARTHA- THIS IS BETTER. I MADE IT FOR A GRADUATION PARTY-RECEIVED RAVE REVIEWS,EVEN FROM THE KIDS.EVERYONE WANTS MY RECIPE.

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4 users found this review helpful

Reviewer:

MARTHA BICK

Reviewed: Jun. 1, 2000

This is the nicest carrot cake I have ever made or tasted. My husbands work mates LOVED it.

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10 users found this review helpful

Reviewer:

MRS TEMPEST

Cooking Level: Intermediate

Home Town: Not Specified, Queensland, Australia

Reviewed: Jun. 6, 2000

This is an excellent cake. My mother throught it was the best carrot cake she had ever eaten. I did have to increase the baking time an additional 10 minutes but I was using a somewhat heavy pan. Thanks for such a great recipe.

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2 users found this review helpful

Reviewer:

JUDY14

Reviewed: Jul. 5, 2000

I'm not a carrot cake fans, but my mom loves this receipe. It's moist and yummy. I havled the ingredients and baked it by using a 8" square pan, it takes about 40 mins. baking time.

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3 users found this review helpful