About this recipe: I received this recipe almost 50 years ago. The carrots are precooked with the raisins and spices, making it superbly moist and delicious. To make this dairy free, use 2 teaspoons oil instead of butter.
Yummy. I used oil instead of butter for a dairy free version and am delighted with the result. Moist flavoursome and easy to make. - 08 Oct 2012
Easy to make. Almost fat free and really lovely moist and tasty cake. - 15 Oct 2015
Amazing but true....I am VERY picky about the recipes I try. If they are not great the first time, I will never try them again -- and they have to be easy to throw together. I would never have attempted this one if it were not rated so highly! WELL WORTH IT. Can you believe that such a cake has no eggs, no oil, and still tastes terrific!. Note: I measured my 2-grated carrots (because carrot sizes vary so much), and it came to 2 cups lightly packed. --Louise - 05 Mar 2003 (Review from Allrecipes US | Canada)