6 Reviews

This review is for the glaze only as that is the only part of the recipe I made. I made some pumpkin spice bread and wanted a cream cheese glaze to go on top. This glaze was very easy to make and tasted so good. Instead of using the powdered milk and water, I used 6 tablespoons of milk. Delicious!

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Bobbin July 24, 2012

Great recipe it turned out nicely, my only gripe is with the glaze. I followed the directions and it came out chunky.. I realized after she meant that you have to beat the cream cheese with the powdered sugar first before adding the other ingredients. Other than that, it was good! If you're a low-sugar person, I wouldn't scale back too much, maybe just a 1/4 cup off the white and a 1/4 cup off the brown.

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Pamela L. April 02, 2015

OOOLALALALA!! I wish this system of stars were a larger scale. I am a fanatic carrot cake fan. Always trying new recipes. So far pamela.. lol yours tops the charts. I didnt have nuts on hand so I subbed for coconut, I did add the lemon soaked currants,* love currant anything* To this recipe. Other then that. Did exactly as directed. I did have to bake for 20 minutes more. That's most likely MY OVEN.. it has a mind of its own.. this is surely going to be a make all the time kinda cake. work parties, holiday parties.. and just because.. TySVM again.. a real winning carrot cake recipe.. !!! For to add to review.. I didnt make the glaze.. this cake stands on its own. I placed a doily over the cake and sprinkled powdered sugar over it to leave a neat pattern.. No icing is required for this cake in my opinion. :-)

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WyomingMoonDust May 20, 2009

This recipe is wonderful. The cake had the perfect amount of spice to it and the lemon added another type of zing. I loved the idea of the raw cashews and they gave the perfect bit of nuttiness to each bite. I used currents soaked in lemon water for my fruit and followed *Pamela*'s other ingredients as she directed. The cake was a lovely addition to my Easter Holiday dinner and I will definitely be making it again and again. My only regret was I could not make the suggested frosting because of a lack of cream cheese on hand. I improvised with a simple lemon icing of my own, however the cake is so deliciously moist that it could work with no icing at all. Thank you for the great recipe!!!

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free-free April 10, 2007

This is a good recipe. The cake literally dissapeared before my eyes. I am planning on making this one again really soon!

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Foxy in Vancouver, March 03, 2006

We REALLY enjoyed this cake. It was moist and delicious with a great combination of flavours. Good instructions and went together easily. I did have to bake it for a bit longer, but find that happens with most cakes I bake over here anyways. Thanks Pamela for a great recipe!

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MarieRynr April 13, 2005
Carrot Bundt Cake With Cream Cheese Glaze