It’s very easy and everyone loves it.

From my book Amaryllis of Hawaii Loves To Cook “Recipes For Life”

{ 2 comments… read them below or add one }

Casey Stewart July 1, 2013 at 9:22 am

Carrot cake reminds me of the 1970’s, a very cool and funky decade! I’ve tried this recipe and it is so moist and flavorful…better with Maui Gold pineapple than any other kind. For the diabetics in the family and those with hypertension or edema, I did make a couple small changes for these needs, so we can enjoy it more often!

Decreased sugar from 1 1/2 Cups to 1 Cup.
Decreased the vegetable oil from 1 1/2 Cups to 1 Cup.
Decreased the salt from 1 teaspoon to 1/2 teaspoon of kosher salt.
Added 1/2 Cup of applesauce to ensure proper moistness and sweetness.

Your recipe no ka ‘oi, of course and we love Recipes For Life xo


Marilyn Jansen Lopes July 26, 2013 at 10:53 am

Great idea to decrease sugar , oil and add apple sauce. I do that sometimes in my quick breads. Thanks for writing. Ive been baking that cake for over twenty years…


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