I found this cake to be too mushy, I had to leave it in my oven for half an hour longer to dry out. Not enough spices to call it "spiced" and the apricots were bitter (not a fan of apricots).<br/>Even my sister was disappointed in this carrot cake.
This cake is delicious and I especially like that it isn't loaded with raisins like some other carrot cake recipes. The apricots really add to it. Soaking the cake with liqueur after baking really adds to it, too. Two thumbs up!
This is a very nice carrot cake! Moist, dense and full of apricot orange flavor. I think the frosting could be improved. I had to add twice the sugar and it still is very plain. This is one of those cakes that is much better the next day. I baked mine in a regular loaf pan as I wasn't sure what a 2lb loaf pan was. It baked for 70 minutes. I had no trouble getting it out of the pan. I speeded the apricot soak process by microwaving it for 2 minutes. I used Cointreau instead of Grand Marnier because it was what I had. With a better frosting this cake could be outstanding!
This was a lovely carrot cake. For one thing I loved that it was baked in a loaf pan and for another I loved it's moist texture. This is a real winner in my books!
I liked this entry and I also like it being baked in a loaf pan. The smaller size fits my family better. I found this recipe closer to my idea of a carrot cake and loved the inclusion of the apricots. Good luck in the contest!
I love carrot cake... this was really moist and had a nice crunch to the top, which I love. Great use of the ingredients, 5 stars! Good Luck. ~V
This was very good. It did take the entire hour to cook. I cooked it in an 8x8 pan since it was called a cake and I was unsure what a 2lb. pan was. It is a very moist cake, but has a lot of crunch to it.