2 Reviews

This turned out very tasty but dry. I don't know if it was because I used carrots or if it was my oven...I did increase the milk to the 1/3 cup. I really love the spices and the raisins (I used golden). I had to add extra lemon juice to the frosting to make it the right consistency and it turned out very nice with the cake but I think a lemon cream cheese frosting would be even better. I'll try this again with zucchini and some added applesauce and a cream cheese frosting. Made for Holiday Tag.

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Engrossed January 13, 2007

Wow! This cake was so easy to put together with ingredients I keep on hand, and it's the perfect size for 8 servings (more than enough for DH and I). We aren't fond of raisins, so I didn't use them. I would like to add nuts in the future, too. The wow factor came from the wonderful lemon frosting - very fresh, sweet/tart and creamy. Perfect with this cake.

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PanNan September 24, 2006
Zucchini (Or Carrot) Cake With Lemon Frosting