Carrot cake is our favorite dessert, and this is one of the best we've ever had. I cut the recipe to 8 servings to make a smaller two layer cake with these changes: subbed 1 tablespoon applesauce for 1 tablespoon vegetable oil, cut sugar to 1/2 cup and added 1 tablespoon and a half of honey, and subbed 2% milk with 1 teaspoon of fresh lemon juice for buttermilk. I baked them in two 8x5 inch pans at 350 for thirty minutes and another fifteen minutes at 300. They turned out perfectly, brown on the edges and moist inside. I used the Creamcheese Frosting II recipe from here, also cut it to 8 servings. This let me put a thin frosting layer between the loaves, and frost the top and sides thoroughly. It came out sweet and delicious, and I could see it didn't need that extra sugar or even a full frosting layer between the loaves. My fiancée, who doesn't have a sweet tooth, had two portions in one night! My only critique is that it's so good, I'll eat it all if we don't give some away! This recipe is a keeper and I will definitely make it again.
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Carrot cake is our favorite dessert, and this is one of the best we've ever had. I cut the...