This fluffy cream cheese icing is exactly what your carrot cake needs:
Review Body: This cake tastes great! I made it a second time using THREE 9" cake pans, which prevented the overflow issue I had the first time around. I also used half spelt and half white flour and found the taste to be just as good.Review Body: Has anyone tried to make this without the pecans? We have a nut allergy!Review Body: I have made this cake about 10 times now and it is a huge hit. The texture is moist and soft, but it holds up well to be iced and decorated.
I'm making for the second time now, but this time I get to keep it all to myself :)Review Body: This cake was super awesome!! I made it for Easter. I realized at the last minute that I did not have 9" 2 inch deep pans-- mine were 8 1/2" x 1 1/2" deep- disposable ones from the supermarket. Luckily it came in a pack of 3. So I divided the batter and made a 3 layer cake. I also added 3/4 cup of golden raisins which added nice texture. I baked the cakes for about 37 minutes each.
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