Comments on: Carrot Cake Recipe, as requested :)

By: diane

diane — Tue, 20 Sep 2005 03:24:13 +0000

I made the cake – actually 12 muffins and a 8″ square cake. Seems like it has a lot of oil, and I only ended up using a little over a cup because at the time it seemed excessive. Turned out just fine with the amount I used, and it could probably do with less.
I added 1/2 cup of golden raisins to the mix.
I see what you mean about the cream cheese frosting. I just put the whole batch of frosting in a ziplock container in the fridge, and we’ve been frosting individual servings

By: Trina

Trina — Wed, 03 Aug 2005 00:10:45 +0000

It doesn’t specify whether that’s a glass or metal pan. I did mine in a glass pan, I’ve seen it done in a metal pan as well. I don’t remember if I adjusted the cooking time or not, I just bake until it’s done.
The frosting never got “fluffy” for me – it was more of a thick sauce consistency. I seem to recall adding a little extra powdered sugar to get it thick enough to spread, but that could very well be a humidity issue.

By: diane

diane — Tue, 02 Aug 2005 22:29:53 +0000

Thanks Are these instructions for a metal or glass pan?