Servings: twelve to fifteen.
Walnut oil gives this cake’s flavor special depth, and toasted walnut oil gives the very best result.
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This is a great carrot cake! I brought it to my work and got lots of compliments on it. I made mine into layers and left out the currents and nuts, but followed the recipe other than that. It has a great texture due to grinding up the carrots smaller, and it's moist but not oily like some recipes. I'm not sure if I can tell the walnut oil is in there, but I'll keep using it since the cake turned out so well and I don't want to change anything now. I will be making this again, also will try cupcakes.
Carrot cake is my son's favorite cake and I make it every year for his birthday. Last year, I made a number of different carrot cakes for him to "test" and this one was clearly the winner. It even beat out Nick Malgieri/Martha Turner's carrot cake. Look no further, Greg Case's cake is so moist and is the best!
This is the BEST carrot cake I have ever made. I make it several times a year since it was published in FC. I have even made it as a wedding cake.
This is a great carrot cake! Everyone absolutely loved it! The frosting is barely sweetened. For me, it wasn't quite sweet enough. That is just my personal opinion though because all of the guests raved over it and loved it because it wasn't too sweet. The cake itself was delicious!!!
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