Three-Layer Carrot Cake
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- Recipe categories: Vegetables, Carrot, Sugar,
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Total Reviews: 12
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By JB Dusty's Mom
Crofton, MD
on March 28, 2012
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From the moment I saw the recipe I could not wait to make this. I am not a cake baker but this turned out perfect and tasted even better. Sweet but not overly so, tangy from the marmalade and so tender and fresh from the ground up carrots. I would make this again, just as the recipe calls. There was an over abundance of icing for the top so I would not make quite the volume of icing. If tempted to leave out the Marmalade from the top....Do not, it adds that extra plus that make this recipe spectacular !!
By AustinFoodie*
Austin, TX
on March 13, 2012
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I had been looking at carrot cake recipes for awhile and when I got my mag in the mail and this was in it I was super excited. I had recently printed out a healthy recipe using whole wheat flour and agave. All ratios were the same. I also added walnuts,raisins, and finely diced crystalized ginger(thanks alton and subbed 1/2 cup flax meal for the ground pecans. I added the waluts in with the dry and the ginger and raisins in with the wet( I let them soak for a bit. The cooking time was about 15-20 min longer but it was amazing. I also made this in two deep cake pans instead of 3. Thank you Food Network you are contantly inspiring me...