Yes, it really does taste as good as it looks.
Let me know if you give this cake (and hopefully my icing too) recipe a try. If you and your family like carrot cake, you are going to be loving this one, I’m sure!
As with most recipes, I did a bit of tweaking and in the case of the cake, made half the recipe (measures can be adjusted right on the Allrecipe site, I used 8 servings instead) and made the following easy but rich and creamy icing to finish the cake…
Easy Cream Cheese Icing
1- 8 oz. block light cream cheese
3 T. pineapple juice
1 T. lemon juice and the zest of one large lemon
4 T. liquid honey (or a bit more, to taste)
coconut shreds and/or crushed pecans for topping .
Combine icing ingredients and allow to chill in refrigerator at least one hour to firm up. Ice cake and add desired toppings. Enough icing for an: 8 serving cake.
Adjust amounts if making a larger or smaller cake.
For the 8 serving size cake: I used an 8″ x 11″ pan and reduced baking time to 45 minutes.
For cupcakes, bake at 375F and reduce baking time to 25-30 minutes. Makes 10 large cupcakes.
Other changes: I omitted raisins and used pecans instead of walnuts
and reduced sugar in cake by about 1/2, Adjust to taste for your own preferences.