This is absolutely the best carrot cake ever. I usually do not do alot of baking because there's only two of us at home so a big cake would be too much temptation. I made this as a friend's birthday cake and it was divine! I thought that the recipe for the frosting would be too much but it turned out to be the perfect amount. Both the cake and the frosting as easy to make and equally yummy. If you make this cake, you will impress your friends and family. It's also totally amazing to have with your coffee in the morning. Enjoy!
I made a 1/2 recipe as 12 cupcakes. Delicious. I love that the frosting is not sickly-sweet.
I am a huge carrot cake fan and when I received the Feb/March '09 issue of Fine Cooking, well I of course just had to make this one. Being this was the first time with this recipe I decided to follow it line for line with no mods. The recipe was very easy to follow. I liked that some of the ingredients were called out in weight instead of volume because it's more accurate when you use a scale. I also used a stand mixer for the batter and frosting for more consistent results. The end result was a wonderfully moist, rich and flavorful cake. The spices were very prominent and I like that. All the guests at the birthday party were very pleased by my creation. Make this cake - you won't be disppointed!
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