Carrot Cake

This is a very good recipe that I enjoy making, although I think that the baking time should be reduced by 3-5 min, I'd start checking the cakes at 30 min, it's really done on the edges at 35, but with frosting, the cake ends up ok. I add toasted coconut on the icing, and I recommend doing the frosting equal parts butter and cream cheese (enough frosting and it is creamy enough), I did 4 oz each.

Pretty pleased overall w/ how this recipe turned out. This rating/review is for the cake only-- I used my own cream cheese frosting recipe. I only had 9 inch cake pans, so I had to cut back on the cooking time--took about 27 minutes. The only problem I had (and it is a big problem) is that both layers stuck to the bottom of the pan--terribly. I thought I was going to have to toss the whole thing and start over, but I was able to salvage the stuck portions and piece each layer back together before it cooled. I thought it would fall apart when sliced, but it actually stayed together very well. I'm still not sure what caused it to stick so. I thought it was odd that the recipe said to grease the pans w/ cooking spray only, but I did it anyway. Next time I make this, I will grease w/ shortening AND flour the pan. Carrot cake is my daughter's favorite, and it's so nice to have a lighter version. We didn't miss the extra calories at all! .

This was my first attempt at carrot cake and everyone loved it!!!!!!

THIS WAS THE BEST CARROT CAKE I HAVE EVER HAD!!! I highly recommend this to everyone for any occasion. Be creative and put the frosting in a ziplock and use it to make designs on your cake (on top of the first layer of frosting). Enjoy the cake!