The secret to this truly moist cake is that the carrots are cooked instead of raw. It really is better the day after it is made - refrigerate overnight please.
hi, it sounds good and cant wait to make it but I have a little question? Um, why do we pour the batter into paper towel lined pan? wont the batter stick to paper towels? wouldnt wax paper be better or what am I missing here, lol? thanks in advance! - 04 Sep 2005 (Review from Allrecipes USA and Canada)
I have made this cake several times and everytime it's a hit. It's very moist and yummy. I do substitute a few ingredients. I use 1 tsp. of allspice and 1 tsp. cinnomon. I also used pecans instead of walnuts. I add raisins because to me carrot cake isn't carrot cake without them. As for lining the pan with paper towels...I didn't. I just prepared my pan with oil & flour and baked as directed. I baked it a bit slower than the directions assuring even cooking. I make this a two layer cake and doubled the frosting recipe to have enough to cover both layers. I sprinkled chopped pecans over for garnish. It taste great and makes a great presentation. - 12 Dec 2008 (Review from Allrecipes USA and Canada)
where did I go wrong? tasted good, but turned out like a rubber duck, Mixture too wet maybe, but followed the recipe exactly, maybe it's the Australian carrots at fault - 08 Jul 2003 (Review from Allrecipes USA and Canada)