Per my usual, I omitted the nuts from this recipe (sorry, don't like nuts). Then I realized that I was running low on sugar, only as I was in the middle of making this cake. So, it ended up having only 1.5 cups of sugar in it instead of the full 2 cups. My mom is always commenting on how dessert are often too sweet and cuts back on the sugar in most recipes anyway, so I wasn't too concerned about it.
Well, my mom was right because I couldn't even tell that the cake was missing a half cup of sugar. The cake itself was extremely moist, though I did miss the pineapple and coconut that it is in my favorite recipe. The cream cheese frosting didn't have a very strong cream cheese taste to it (which I generally love), but instead tasted light and airy (despite containing two sticks of butter in it!) with a strong citrus flavor.
Overall, I enjoyed this cake. It was a very light and refreshing carrot cake and the orange zest really makes it special. My favorite carrot cake is still this one though, so make sure you check it out if you like carrot cakes. If you would like to try this carrot cake recipe, you can find it here. Make sure you check out the Sweet Melissa Sundays Blog Roll to see how everyone enjoyed this cake, which would make a wonderful addition to any Easter table.
* Recipe notes:
- I only added 1.5 cups of sugar and found the cake to be just fine. Not sure if the full 2 cups would make it too sweet?
- Make sure you check out this link to see how you can quickly and easily make parchment rounds to line your cake pans.
- For more tips, click here.