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"Fantastic, easy recipe. Stays moist. I reduced the sugar and cinnamon a bit, omitted the nuts (allergic) and threw in a few raisins (probably 1/4 cup). I couldn't get the burnt sugar to work, so I just left it out. I baked it in a non-stick metal bundt pan (the only kind of pan for carrot cake, in my humble opinion!) at 300F for 1 hour 15 minu..."
"This is a fabulous recipe -- so simple. I ran out of vegetable oil (only had half a cup or so). I added a little milk to make up the difference. The cake was wonderfully moist and light."
"THE BAKING TIME GIVEN IS TOO SHORT for this recipe. The crust baked well and was delicious. Inside they were very doughy. I had to return them to the oven to finish baking them (I turned off the heat). This is a tasty recipe, but definitely needs some adjustment to the baking time and probably the temperature as well."
"This is a good, basic icing which spreads nice and thin -- great for just a sweet touch on top of cupcakes (I thinly iced more than 24 with it). I beat the butter for a short time first, then added the other ingredients. I left out the salt, but did add a little food colouring to make it more fun for the kids. You can reduce the milk significan..."