Jelisa, we loved this carrot cake! Even my husband, who doesn't usually like things like this. Two out of my three kids loved it, which to me, is worth way more than 5 stars! The frosting is so creamy and delicious, and the cake isn't overpowered by a ton of spices. No raisins, which is a big plus with the family, and I left out the nuts to please the kids. The only difference I found was that the cake only took 35 minutes to cook in my 13 x 9 pan. It was perectly done, and any more time would have been too much, so for the next person that makes this, start testing early. There were no instructions for the frosting, but what else can you say about it--mix together and spread on the cooled cake, right? ;) Bottom line,this is a really good carrot cake that seems to satisfy both the lovers and haters of carrot cake! Thanks J!
This is so moist, it's almost difficult to eat - in a GOOD way. Freezes/thaws well. I put it in the small loaf pans so it'd be easier to freeze. I had LOTS of frosting leftover for the next batch. Thanks, Jelisa. -Post Script 9/27/04: I reduced the oil to 3/4 cup and my too-moist problem was remedied.
I made this for my husband 'cause carrot cake is his favorite dessert. It turned out very tasty, but I took the advice of another reviewer and tested it at 35 minutes...well, the toothpick came out clean, so I assumed it was done. Turned out that the middle was still doughy! I guess I should have just followed the original directions. I will definitely make this one again. Next time, I might try splitting the mix into two round cake pans instead for more even baking. Thanks for an easy tasty recipe Jelisa!