Comments on: a simple request

By: Piyali

Piyali — Tue, 06 Sep 2011 12:29:20 +0000

this came out absolutely delicious! Its a great recipe to tweak with extras and substitutions because the base is so perfect. I used a mix of nuts I had around instead of pecans and 1/4 cup brown sugar and 3/4 cup regular sugar. I also used canola oil as my vegetable oil. I really appreciate that there is no butter in this! for my frosting I used equal parts low fat cream cheese and greek yogurt with maple syrup – it was a firm spreadable mix that tasted great with the cake and just as satisfying as something with a bit more sugar. Thanks for posting!

By: [Another] Carrot Cake | Food Loves Writing

[Another] Carrot Cake | Food Loves Writing — Tue, 01 Mar 2011 16:19:06 +0000

[...] this one, but just like with cookies, it’s still always fun to try something new. Plus, Kristin’s version has stuck in my mind ever since she posted it last year. It adds pecans and buttermilk, and it [...]

By: Carrot Cake for a Wedding « Daring the Domestic

Carrot Cake for a Wedding « Daring the Domestic — Fri, 14 May 2010 13:23:44 +0000

[...] you want a simple one-layer cake you’ll find that recipe at The Kitchen Sink Recipes, or do the math and divide everything in [...]

By: Katya Simkhovich

Katya Simkhovich — Tue, 15 Sep 2009 00:20:36 +0000

So, I made them into 12 cupcakes and they turned out great! I baked them at 350 for around 20 min. My dad claims that they were THE BEST carrot cake he has ever had. Thanks for the recipe!

By: Kristin at The Kitchen Sink

Kristin at The Kitchen Sink — Sun, 13 Sep 2009 17:01:10 +0000

Katya: You could give it a try, though I can’t guarantee that it will make exactly 12 cupcakes (could be less, could be more). You will likely need to reduce the baking time and perhaps the oven temperature. If you do try it out, please let us know how it goes. Good luck!

By: Katya Simkhovich

Katya Simkhovich — Sun, 13 Sep 2009 14:13:49 +0000

Could i make 12 cupcakes out of this same recipe? I love the idea of maple cream cheese frosting by the way! I LOVE maple syrup!

By: Meagan Abraham

Meagan Abraham — Sun, 26 Apr 2009 05:05:54 +0000

Your photographs are wonderful! Aesthetically spot on, makes the bowl of grated carrot and pecans looks divine! Just popped my carrot cake in the oven, however don’t have any cream cheese on hand, wondering if thick cream will do?!

Will def by back to your site – great stuff!

By: Mindy

Mindy — Mon, 06 Apr 2009 23:48:50 +0000

Oh boy…I’m a sucker for carrot cake. I promptly decided I needed to try this version with the Maple (yum) cream cheese frosting…I’ll be making it this weekend for our Easter dinner. Thanks for sharing this recipe.

By: Rec(ession)ipes

Rec(ession)ipes — Sat, 21 Mar 2009 02:41:28 +0000

Your photos are gorgeous: the color in the carrots is so vibrant! Do you mind if I ask what kind of camera/flash/lighting you use?

By: brilynn

brilynn — Thu, 12 Mar 2009 00:13:32 +0000

I do so love carrot cake, but it’s probably the frosting that I like best. I think maple would make it even better.