What a delicious cake, exceptionally moist and tender and I will definately make this again. I would add a little more cinnamon next time but overall this is the best carrot cake yet.
This cake is incredible…very moist and decadent, yet not too sweet. I used a cream cheese frosting with a 1/2 teaspooon of cinnamon and nutmeg mixed in the frosting. It really brought out the rich flavor of the cake! Instead of making a 10 inch 2-layer cake, I made an 8 inch three layer and it turned out beautifully. I will definitely make this cake again.
I had to rate this one again, IT WAS GREAT, this time I omitted the raisins and pineapple and it turned out real moist and tasted wonderful, much more better than, the last time.
Fantastic!! Best carrot cake I ever made. My husband is a carrot cake lover and I made this recipe, with the addition of 1 cup of shredded coconut, and everybody loved it. Thank you
WOW! I’d been looking for a good carrot cake recipe for years. This was so moist and east to make I couldn’t believe it! A definate must have in your recipe book
This was excellent! I reduced the carrots to 5 cups and topped with the “Cream Cheese Frosting II” recipe. It got rave reviews from my coworkers. Grating the carrots was a pain, but the result was well worth it.
Ingredients:
6 cups grated carrots
1 cup brown sugar
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