DEMANDINGJAN

Made this to go with the Best Carrot Cake Recipe ever. It was delish! I make 1.5 the recipe as posted to completely cover the cake. I wish it was a little less soft (and I chilled it) I think it’s the nature of cream cheese frosting though. Luckily the cake (and frosting) tasted best served cold. Would definitely use it again.

Amazing! There’s lots of reviews and I read a quite few before attempting this as a birthday cake for my son. It turned out sooo good! What I did: Used 3 8” cake pans. THROUGHLY strained the pineapple, AND drained, but saved the carrot/brown sugar mixture, then added approx 6 TBLSPNS of the carrot/sugar juice back in. I also soaked the raisins too. Baked for 35-40 min. Frosted with Cream Cheese frosting and stored in the fridge for several hours before serving. I’m not really a cold cake person, but this was glorious served cold with a lil ice cream. This will be my go to Carrot Cake. The only things I MIGHT possibly do differently is try it with reduced or without raisins. I loved them and there are amazing in the cake, but several family members are not raisin fans and was picking them out. I might also only frost the top and between the layers and leave the sides. The frosting was delicious, but it makes a TALL cake, and I just think it would still be enough. It takes some extra time, but well worth it IMO.

This was just not for me. I had hoped to be pleasently surprised by what I thought was an odd combination, but no... I tried to eat them but threw they out after a few. The lemon juice made the cukes way to tart and I don't know what the chili powder added. Sorry, but I didn't like them at all and neither did the people at work that tried it out.

Although I had to modify the recipe, I enjoyed this! I need more protein in my diet and was told to try to supplement with smoothies. I'm also restricting my calories so I need to be careful what I add because they add up fast! I used: 1 frozen banana, 12 frozen strawberries (close to 1 cup) 1/2 cup 1% milk (I also need more dairy) 1/2 cup water 1.5 scoops of Vanilla Whey Protein. The frozen fruit eliminated the need for ice but adding a little more water kept it from becoming too thick to drink (it was still VERY thick) I would have added a few almonds if I had them, but it would have added quite a few calories. Healthy ones, but calories all the same. I used a Blendtec Blender (similar to what Jamba Juice uses) so it was able to handle all the frozen fruits just fine. Since I only had 1/2 the serving and it was a generous portion, it calculated out under 150 calories and about 10 grams of protein. I might add 2 full scoops next time for a little more protein for about another 20 calories....

I have to admit I was underwhelmed after all the glowing reviews. These are ok, but I was expecting a knock your socks off cookie. I followed the directions to a T. I'll keep looking.

In fairness, I made a few minor adjustments based on what I had on hand and some of the suggestions read here so this is more a commentary on my experience and not on Carla's submission. Her's could very well be better... We really enjoyed them as I made them however. Here are my modifications. I used butter instead of shortening. 3/4 cup Whole Wheat pastry flour (to TRY to make it a little better for us) and 1 cup regular flour (next time I will try all whole wheat pastry flour) I used 3 TBLSPNS Half & Half in place of milk and cut to 1/2 TBLSPN Vanilla. Dropped by Large spoonfuls & Baked @ 350 for about 12 min. My first batch and largest of the cookies were baked for about 10-11 min and they were almost too moist. I perfer a little tiny bit of crispness to the edge, so I made the rest SLIGHTLY smaller and baked for another min or 2. YUM~