This cake was a hit! I did tweak the recipe, I cut the oil down half a cup and replaced it with applesauce. I added one teaspoon of vanilla extract. I added cinnamon and nutmeg. Although I thought the orange was overpowering, it was still delicious. I also made cream cheese butter cream.
Literally the best! My family and guests loved it so much that I am doing it again and again! I followed the recipe to the T but opted to exclude the candied orange peels, I just did not feel like doing it and since the first time I omitted them it turned out so great I have been omitting them ever since! The only thing I will say that it is more of an ORANGE cake than a carrot cake. This being said if you do not like citrus, you will probably not care for this, BUT if you like it, you will die for it!
This cake is incredible! I omitted the nuts & used fresh apricots & couldn't be happier with the results! Even made candied citrus peel for the first time and found a new favorite. It's so moist but holds its shape well and came out beautiful! Recommend adding a bit more zest if you're a citrus lover.
It 's a great recipe, as is, but for my family I had to tweak it just a bit. First, they (we) all just do not like candied citrus peel. Cake was spectacular, even without it. Second, we don't keep fruit juices around -- too much sugar (again, for us; not proseltyzing). I do keep a can of frozen orange juice however and it's easy to use it in small amounts for baking or cooking. No, it doesn't taste like fresh if you're drinking it, but no discernible difference in baking. And last -- that "glaze". it really is a pretty rich icing. I made more of a simple glaze, without the fat. Just confectioner's sugar, thinned very carefully with orange juice or lemon juice. Still, even with these tweaks, couldn't get the cake to last more than a day!