Carrot Cake With Carrot Juice

From: eatrealfood

On Sep 21, 2009

I've made quite a few carrot cakes on Zaar now, and while this was good - if I had to compare, it did not rank right up there with the best of them. I suppose the juice in place of the extra oil that most other recipes have, gave it a lighter, more fluffy texture instead of the moist, dense texture that I prefer in carrot cake. Still, this was a good, tasty cake.

From: hepcat

On May 3, 2009

Flavorful, moist and delicious cake! I rarely eat, and have never made, carrot cake, but this was great! The only reason I made it today was because I purchased some carrot juice that is about to expire and this looked like a fun way to use it up. When I asked DH what he would rate this (and he always rates lower than me), he said, "Five stars, without a doubt". He loved the frosting, too! The only change I made was to add about 1/2 cup less sugar, and we thought it was plenty sweet. Thanks for a great recipe!

From: Got Milk?

On Sep 7, 2006

You have outdone yourself with this recipe Barb. Everyone said it was the BEST thing I have ever made. Give most of credit to you. live in a small town, did have trouble finding carrot juice. Drove 30 min to bigger city paid almost $3 for the carrot juice. But it was well worth it. The only thing I will change the next time is I wont add that much walnuts in the cake. I did add them to the top of icing also.I know what I'm bring to Thankgiving this year.

From: Dee #40

On Jul 2, 2006

Simply superb! ! ! I substituted carrot juice with a fruit juice of carrot/ginger/orange. I also used a moist brown sugar. The texture was moist but light. My biggest critics couldn't get enough! ! ! ! !