4 Reviews

This was YUMMY! Really easy to make too. I used two medium carrots, which came out to about a cup. The liquid mixture smelled SO Good that I kept having to taste it to make sure that it was really that good. Anyway, I didn't know how long to cool the mixture, so waited about 10 minutes and added to the dry (still pretty hot). It started fizzing & rising immediately, but didn't seem to hurt the finished product.I baked it in a mini-loaf stoneware pan (made 4) for about 45 minutes. It stuck a little on the bottom, so I would grease it better next time. Finished product was a very dark brown color, but was still moist and filled with plumped raisens and those yummy spices! I would have to say that it is more along the lines of a quick bread (banana) than a cake though. But, I will definately email the family and pass this one along. I did freeze a couple, will let you know how they come out.

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aderendal September 22, 2003

This bread is yummy with the spices being balanced wonderfully with the sweetness. However, I baked it for 2 hours in my AMC Dutch Oven and it was still not done - very moist inspite of being baked for so long. I think the problem is that I didn't cool the carrot mixture before adding the dry ingredients to it. Since I've made this before, I am quite sure this step is the MOST important one to ensure the successful baking of this bread. All the same, I will be careful next time. Thanks for posting! Please note: I had refrigerated this bread for the last 5 days and it's tasting better than ever now! It's a little hard, but SUPER YUMMY and a real pleasure to dig into;-)!

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Charishma_Ramchandani October 03, 2003

I wanted a more cake like substance so I added a half cup of oil, another cup of flower, and two eggs. I baked it in a 9x13 glass pan so my cooking time was less than a hour maybe 35 minutes. I liked the spices and also added nuts. I made a cream cheese frosting made with 1/2 pack cream cheese, 2cups powdered sugar, a splash of milk, and a bit of butter. Thanks for the great recipe!

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Boopmom1 October 14, 2008

My experience with this recipe was a bit different, as I was baking it in a 9x13 pan. Right off the bat I had lessened the amount of cloves, as I find that their very strong flavor overpowers the other spices if the amounts are equal. When I put the batter in the pan, it didn't look like much, but I thought maybe it would rise. It didn't really rise much, and the result was more like cookie bars than a cake. Also, I took it out at 35 min. and it was done--I don't know what it would have been like with 25 more min. of baking. I decided to up the total amount of ingredients to see if I could get a cake that filled the pan better. So I put in half again as much of everything except the spices and the raisins, and I did get a nice, substantial cake. What I wound up with was: 1 1/2 c. carrots, 1 c. raisins, 6 Tbsp. margarine, 2 1/4 c. sugar, 1 tsp. nutmeg, 1/2 tsp. cloves, 1 1/2 tsp. cinnamon, 2 1/4 c. water, 3 c. flour, 1 1/2 tsp. baking soda, 1/2 tsp. salt and 1 1/2 tsp. baking powder. With that amount of ingredients, the 9x13 pan did bake for 50 min. and the pan was filled nicely. One last thing--don't mix it in the saucepan as suggested. My first batch had numerous little clumps of not-mixed-in flour. When I used a bowl--as I knew I should have all along--I was adding liquid to dry (which lumps a lot less than the other way around) and could see the mixture better to make sure that the flour was completely mixed in. Also, I did let the liquid cool down to basically room temperature. That takes quite awhile, so if that much cooling isn't necessary, it would be helpful to know. One of the previous reviews seems to say it is, and one implies it isn't. Sweet Heart, can you be a little more specific about what "cool" means in this case?

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Jo Ann L March 03, 2004
Easy Nova Scotia Carrot Cake