My recipes best carrot cake full#

The only thing I changed was I used a 20 ounce can of pineapple in its own juice(although I didn't realize until after the fact, it came out so well, I will continue to use this size). It even came out well in one of those cheap alluminun pans you get for like $1.50 at the grocery store. The batter is ready in 10 minutes (15 if you grate the carrots by hand). I can't tell you how many compliments this cake gets. Then, I made another for work, and one guy just raved about it. And believe me, if anybody knows carrot cake, its my mom, its her favorite. This is the best carrot cake I've ever had.'. She called me up and said, 'Angela, don't ever make this again!.I can't stop eating it.

I made one late the other night and the next day while I was at work my mom had the first piece. Oh, how I wish there was an option of 10 stars! This recipe is awesome! It is extremely easy as well. Because it suited my particular tastes, I'd give my recipe five stars, but I wouldn't have found mine without yours. It was a cake I would eat or serve without the icing, but the icing is a perfectly compliment.

My recipes best carrot cake full#

But, more importantly, it had the full combination of flavors I was looking for, nothing overpowered and it had a full, warm taste. Several people stated it was the best carrot cake they have ever tasted. I use this with the Cream Cheese II icing on this board (less the unsalted butter used to sautee the carrots). It was literally my first attempt at baking from scratch and with a few adjustments, I have truly found my carrot cake for life!! Adjustments I made include: no coconut (hate'em), 8oz can of pineapple with juice, whole wheat flour instead of white, replace one cup of white sugar with light brown and additional 1/4 teaspoon of vanilla (be sure to use pure vanilla extract, not imitation), add 1 teaspoon of allspice, 1/3 cup of oil and 1/2 cup of sour cream, 2/3-3/4 cup of raisins, and finally, I lightly sauteed my shredded carrots in a bit of unsalted butter, 1/4 cup sugar and sprinkle of cinnamon and set it aside. Who knew I could bake!!! Read Moreįirst, I gave this recipe only four stars simply because, while it turned out wonderfully and everyone loved it (Did a dry run cake by recipe exactly and it was gone in 50 minutes at work), but it did not have the exact flavor I was looking for.

First, I gave this recipe only four stars simply because, while it turned out wonderfully and everyone loved it (Did a dry run cake by recipe exactly and it was gone in 50 minutes at work), but it did not have the exact flavor I was looking for.