1 Review

I love this recipe. The key ingredients for me are buttermilk, whole wheat flour, and 1 whole pound of carrots! I've made this recipe several times over the years, and like it best as a 3-layer cake, although I have made it in a 14 1/2 x 10 1/2 cake pan (bake 35-40 minutes). Absolutely line the cake pans with wax paper--makes removal very easy. I typically use walnuts, but this time I did not have enough and used half walnuts/half pecans. Fresh orange zest is a must -- don't use the dried stuff in a jar. Made this for a new baby celebration this weekend, and decorated the cake with pacifiers and small balloons! Fantastic Recipe, thanks for posting it.

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Kathy :-( July 10, 2004
The Ultimate Carrot Cake