Michelle Zamora

Love it! And I don’t even like carrot cake!! I didn’t have canned pineapple so I used canned pears, I omitted the coconut flakes, I added a cup of raisins and I also used three 8 “ pans. The cake cake out so moist and just the right density.

I enjoyed making it :)and it taste wonderful with the nuts and carrots. I followed suggestions and upped the heat on the carrots to high - and the milk evaporated quickly. Milk was a mix of 1 cup 2%, 1/2 c heavy cream and 1/2 condensed. I also added pecans and used a mix of Golden and regular raisins. I’ve never been a big fan of carrots but I do love this as a dessert.

I made it (doubled the recipe for two) - and it was delicious!! The texture is a bit different, in case were expecting it to be just like pumpkin lol but it still taste like thanksgiving :-)

Amazing!! I was given a large grocery bag of carrot (several pounds) and I made about 6 quarts of this recipie. I made it in my instapot by putting all the ingredients in at once and when it was done I added the cream, ginger, curry, salt and pepper to taste. This is my new favorite soup - and I can’t believe it carrots! And healthy!

Loved them!! I followed the recipe and WOW! They were a big hit with my entire family. Spicy and sweet. Letting them sit in the egg whites really make a difference. I had to let mine cool down on my foil lined baking sheet since they were stuck together a bit (as expected). Once cool, I couldn't get enough of them, and the cumin hit the spot!