By Chef #349909 on April 12, 2012
"This cake is very moist and not overly sweet. It tastes of carrot and lemon with just a bit of spice. I've used it as a dessert and as a side-dish or dinner roll substitute at Thanksgiving. I've been making it for a while now and don't remember where I got the recipe. (Maybe from a magazine?) It's been a hit even among people who claim not to like carrot cake."
Serving Size: 1 (106 g)
Servings Per Recipe: 12