I love carrot cake and this was delicious! The cake was very moist. I shared with my department and everyone really liked it.
A tasty carrot cake but a little to sweet for us. I used matchstick sliced carrots and enjoyed the texture they added to the cake. Used cream cheese frosting that I had on hand because I didnt have enough powdered sugar to make the frosting. Chilled until serving then sprinkled chopped walnuts on top. Made and reviewed for the Cooking Photo Forum's 8th Photo Swap Event.
A moist and spicy carrot cake. I only iced 1/2 of it and sliced the other half and popped it in the freezer. I made this for te Aust/NZ swap #35
I have to agree with another reviewer that this cake is too sweet. I did cut down the sugar a bit and still think it was a bit too sweet. I made ours gluten free using brown rice flour, white rice flour and half the amount of tapioca starch plus 1 tsp of guar gum. I did add additional flour as it was very oily and also I tend to add a bit more when converting to gluten free. The outcome was too oily as well but maybe that is because of the gluten free flour change so I am not bumping off another star. It is pretty spiced in a nice way, I used sea salt for the salt, plus the rest of the ingredients including pathetic carrots that were not very sweet at all (not organic). I grated them after peeling on the larger side of my box grater. What we did love was the icing part. I used Danish cream cheese which has a creamier consistency and powdered my own sugar in my spice mill/coffee grinder to be corn free, the butter I used was unsalted. I won't make this cake again. Made for Please Review My Recipe: from 4 September 2011 ~