It was an OK cake, with a good crumb and moistness, but I have a different carrot cake recipe that includes pineapple that I much prefer. This one seemed to lack something in comparison. I think the icing was a bit excessive, but half a recipe would have been too little. ............ I had no problem with saltiness (and I'm very sensitive to salt) so I wonder if the previous reviewer ended up with salted walnuts.
Yes, probably the best carrot cake I've ever made, and the frosting (being my favorite part) was divine, apart from a faint saltiness. Did anyone else detect this in your versions? It didn't ruin the cake by any means, but I started to wonder if that 3/4 t. called for in the recipe was a touch too much...? Certainly, I can reduce it next time but I'm curious about other's experience. The gorgeous appearance of two, generously frosted layers, the ample amount of carrot inside, the walnuts, the large Flame raisins I used, all contributed to a fantastic, luscious cake. And it was relatively easy to put together-very fast! Thanks Abigail (and your mother)!
The cake is beautiful and looks delicious. I orginally made this carrot cake when I first baked carrot cake. However, I have made carrot cake for 30 years with a similar recipe that contains crushed pineapple - raisins optional. It is requested for dinners and I have given it for gifts at Christmas and everyone agrees it is more moist and the best carrot cake recipe of the two. It is also no secret, you can find the recipe in cookbooks and on line. Making the cake ahead of time only makes it better. Be careful using dark metal baking pans as they can overbrown the cake. It can also be made as a sheet cake, although there will be too much icing. This icing is the best in the world and is good on Devil`s Food, Orange, and Italian Cream.
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