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Amaaaaazing cake! I had all intentions of dividing up this cake and giving portions away, but we ate the entire thing in just 3 days! Adding raisins was a new ingredient for me as my mom's "famous" carrot cake didn't use any...it also used over a full cup of oil! My raisins were less than fresh, so I plumped them up by soaking in hot water for 5 minutes. We even enjoyed snacking on this before I frosted it. Oh! I also cut back on the oil and used 1/4 cup of plain yogurt in addition to the 1/4 oil. It was still so moist with the most perfect texture. MERP'd for Fall PAC '12.

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DuChick October 21, 2012
Light Carrot Cake from Atk