Carrot Cake

Page 188

Cuisine: North American | Course Type: Cakes

(1 review)

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Recipe Reviews

This carrot cake was very easy to make. I cannot find currents anywhere lately so added raisins and walnuts for the option and was pleasantly surprised to find that all the raisins stayed nicely distributed throughout the loaf and did not sink. I should have eliminated a tablespoon of water in this humid climate, so I had to bake the loaf for an extra 30 minutes until the middle was done. I was looking forward to the contrast of the outer coating of poppy seeds, but between using a glass loaf pan and the extra baking time, the outer surface just looked charred, but tasted good. Finger sandwiches with cream cheese would make great finger food. If you are hungry for carrot cake, I highly recommend this recipe.

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