3 Reviews of Sour Cream Carrot Cake

From: scancan

On Jan 1, 2008

This was a delicious cake although I find this can't be served without a frosting (not sweet enough). As for the previous reviewer who turned this cake into a hockey puck that will happen to any cake baked at too high of a temperature (anything over 350 is very unusual when baking a cake) and for too long. My cake turned out moist and good.

From: ColoradoCookin'

On Dec 18, 2007

Well... It might be a good recipe if I could figure out how she did part of this. I didn't have a clue what a "moderately low" oven temperature was, I went and read some other carrot cake recipes to see what the average cooking temperature was and used 375 degrees F. The cake was dry and overcooked. I didn't have a ring pan so I used a square one. That is my fault, not hers. It tasted like it'd be good but it's hard to tell with an over baked, dry bread. Sorry, I wouldn't make this again.

From: Chef #1225177

On Apr 6, 2009

Really good. I like to add pineapple that I have chopped very small and increase the sour cream to 3/4 cup. I love sour cream! Important hint: bake at 325 - 350 until a knife comes out clean.