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Made half of this as muffins for breakfast today and enjoyed it quite a lot! It was very moist and super tasty-I especially liked the combination of vanilla and cinnamon. The only problem I had with this, was that it was kinda oily even though I had already used 1/4 cup less than stated. Dunno what happened there, but Ill make sure to use even less oil next time as to make the muffins even more enjoyable. Oh and I also used less sugar than suggested (only 1/4 cup), due to personal taste preference. Other than that, though this was a real winner for me and Ill surely make it again. Thanks so much for sharing with us, Wildflour! Made and reviewed for May 09 Bevy Tag.

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Lalaloula May 03, 2009

This is a wonderful cake Wildflour. It has great texture and crumb, the flavor is outstanding. The cake is tender and moist, I loved the addition of raisins and pecans...so yummy. I made 1/2 the recipe and baked the cake batter in jumbo muffin tins. I got 6 beautiful mini cakes. Which I drizzled with your tasty cream cheese frosting. Thank you so much for sharing this wonderful rich cake.

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Baby Kato September 22, 2008
Family Heirloom Carrot Cake