I thought this recipe was absolutely perfect!! This was my first carrot cake ever, and I loved it. It comes out very dense and rich, and very flavorful! I made it for my baby's 1st birthday. I did make some changes, however. First, I left out the baking powder (I never use that stuff) and used 1 1/2 teaspoons baking soda instead. Also, I put the carrots (8 large = 4 cups) into the food processor instead of grating and they did well in the cake. I ended up using 3.5 cups of carrots and 1.5 cups of pecans because I love pecans so much. I added 1/2 cup soaked raisins. I also used two circular pans instead of bundt, and cooked on 375 for 45 minutes. After cooling, I cut both into two layers and lightly frosted a 4-layer carrot cake. The frosting recipe had way too much sugar so I mixed softened cream cheese w/ honey and vanilla and beat w/ a hand beater. Not sure of the measurements; I just added honey until the consistency was good for icing. I will make this recipe again and I think I'll try ground 1 cup of ground oats and 1 cup whole wheat flour instead of the white flour.
I enjoyed this cake very much. it has a nice honey flavour without being too overpowering or sweet and the pecans abd the spice gave it a nice flavour too. The cake was a bit too moist for my liking. Also, a typo in the instructions, where it asks for vanilla essence.... twice, but brandy extract is the ingredient ?
I had an RSC dinner party with friends and made this cake for dessert. We are all carrot cake lovers and liked the amount of carrots and texture of this cake, but thought the honey was a bit over-powering. When making this cake, I had a few problems with the directions. First the ingredients called for brandy extract, but the instruction said to add vanilla. I added the vanilla. Secondly, the amount of icing is enough to frost a three layer cake. I had way too much icing left over. Next time this cake is made, I will cut the amount of honey in half and the amount of frosting in half or just make a cream cheese drizzle for the top.
We liked this, but do feel it would be even better with a couple changes. There were just too many carrots in this recipe, I think I'd scale it back to 2 cups. The frosting was good,but needed a bit more vanilla, as I don't use brandy extract.
A very moist cake thanks to the addition of honey and carrots. There was way to much frosting. Since this was made as a bundt cake, I would have preferred a cream cheese glaze instead of frosting. Also, the instructions call for vanilla and it should have been brandy extract.
On the plus side, this is a very moist cake and an excellent use of the RSC ingredients. I would have liked this cake but for the amount of pumpkin pie spice used, which for me turned out to be enough to give me severe heartburn. Hubby felt that there were too many carrots in it. Also, the instructions were confusing as they call twice for vanilla but there is no vanilla in the ingredient list. Made for RSC, please see my rating system as I grade tougher than most.
Great cake. I'm usually very wary about trying a new carrot cake, because we have a family favorite recipe, and I hadn't found another recipe to compare..until this one! I liked that there are just tons of carrots. When you slice in to the cake, it is pretty obvious it is a carrot cake. My family devoured this cake in embarrassingly quick time. I did not put the pecans on the top, because I felt that the cake already had plenty of pecans and more might be over-doing it. There is an instructional error in steps 5 and 11. Both of those steps say to add vanilla, but there is no vanilla in this recipe...it should read brandy extract.