This is my third time making this cake; I'm sure I'll make over and over.
I like the fact that this recipe requires using oil in lieu of butter, this keeps the cake moist either cold or at room temperature.
I messed up little bit (if not a lot) when I poured almost the whole batter in one 9" round pan instead of two 9" pans; when I realized that, I scooped some of the batter back into the kitchenaid bowl. I still recognize that I poured too much batter in one pan though. The result was a denser cake compared with the previous ones I made. The removed batter was devided into cupcake liners and baked along with the round cake. I liked the cupcakes better as they were much fluffier and lighter.
See the cake when sliced, I wasn't happy with its density
One of the things I loved when I made the cake is the fact that I sprinkled it with ground cinnamon on the top, giving it a richer color and taste (my friend Hanaa called it: marble effect:))
oh!! did I mention that I completely forgot to add cinnamon to the batter, so sprinkling it on the top instead was the ultimate compensation
Note how the cupcakes turned out lighter and fluffier, I wish I baked the whole batter into cupcakes
In overall my carrot cake was tasty as I added orange zest to the batter (adapted from Hanaa's idea), I used cream cheese and cool whip for frosting, flavored with orange zest and cinnamon ( YES!! CINNAMON AGAIN)
My whole family liked the taste of the cake. Can't ask for more...:)