Reviewer:

Reviewed: Dec. 22, 2000

I have a food processer for grating but I think carrot cake tastes much better with finely grated carrots so I take the extra time to grate by hand. My family loves this cake, especially with lots of cream cheese frosting!Instead of using all the oil, I use applesuace for half of it.

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Reviewer:

VGREER

Reviewed: Sep. 12, 2000

This recipe was a big hit with my neighbors. We all loved it!

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Reviewer:

JENJAMES

Reviewed: Dec. 12, 2000

I had made this for a Singles potluck and got nothing but praises. A few of the expressed how with cooking like this I wouldn't be single for long. Others fought over the last piece. Thanks, my two boys couldn't get enough.

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Reviewer:

ZAYAS-HARRIS

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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Reviewer:

Tara

Reviewed: Aug. 12, 2000

Excellent recipe! Cooked it for my family and they loved it. Very moist. I cut the icing sugar in half and it was still sweet.......just right.

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Reviewer:

EHOLT

Reviewed: Aug. 29, 2000

This receipe is great especially with the pecans toasted in both cake and frosting.

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Reviewer:

tbrownrosi

Reviewed: Aug. 30, 2000

I am not a carrot cake eater, but loved this and could not get enough.

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Reviewer:

TSC

Reviewed: Nov. 22, 2000

I baked this in 2 8" layer pans and divided each in half to make 4 layers total. I doubled the icing recipe (excluding pecans)and put a thin layer between each. Then I toasted coconut and covered the sides with it. It was a beautiful birthday cake that easily served 10-12 pp. Everybody absolutely raved!

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3 users found this review helpful