All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Joined Date: Mar 30, 2009
Reviewed Parma-Style Carrot Cake
"It's a good moist cake which would be perfect for tea time or as dessert. I used blanched almonds instead of pine nuts and I don't believe it affected the taste. But I somehow felt that some flavor needs to be more prominent to make the cake stand out"