110 Comments
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Steve Poses's avatar

Thanks Susan. I am a happy subscriber. And I remember you! I passed this along to Anne who is the mother of The Commissary Cake Cake. Steve P.

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Susan Spungen's avatar

I'm so glad you're still here Steve! The commissary was such an important time in my life!

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Steve Poses's avatar

So good to hear that as you certainly have had quite a career with food. It’s funny who one remembers and who fades into the unremembered past. So I have been a follower of your career and very much like your work style.

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Rick O'Leary's avatar

It seems to me Susan that you’re very committed to your work. I trust that when I try one of your recipes I’ll get a good outcome and I know that’s due to the time and effort you put in. Good on you, keep it up.

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Francine's avatar

Is The Frog Commissary Cookbook from The Commissary Restaurant where you worked?

It's one of my favorite books that I often refer to. I own two of them!

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Susan Spungen's avatar

Indeed it is! The first comment on this post is from Steve Poses, the founder and my old boss!

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Francine's avatar

It's a great book! I'm showing how old I am also because I have one of the original editions from the 80's I think, as well as the reissue.

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Mariangela's avatar

Hi Susan - I made this delicious cake for Easter. Had a couple follow up questions for you....after 50 minutes it seemed like it was very brown and the center was clean but the toothpick was still wet. After cooling, the center had sunk a bit and after frosting and a day of refrigeration I could see that the very center was slightly underbaked. I wasn't sure if it was due to a cluster of raisins, carrots and too large of chopped pecans or should I have baked it a bit longer?

Everyone raved about it and we are hoarding some last slices to enjoy ourselves!

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Susan Spungen's avatar

Sounds like you slightly underbaked it. The top does get quite "done" looking and the edges start to get brown.

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Carol G.'s avatar

I made this cake following the recipe exactly as written , and got rave reviews from my guests. I am a huge fan of cardamom, so couldn’t wait to try it in a carrot cake along with the other spices. The spice combination was so flavorful. Cake was so moist. Loved the cream cheese frosting with the hint of maple syrup. Had requests for the recipe. Thank you Susan!!!

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Susan Spungen's avatar

That makes me very happy! Thanks for letting me know!

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Louise Benson's avatar

Love your enthusiasm and attention to detail.

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Susan Spungen's avatar

Thank you! I'm glad it shows!

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Jennifer's avatar

I cannot wait to make this cake for the three (3) early April birthdays my family will celebrate this week. This post found its way to me through Substack’s roundup email, and I’m thrilled to learn it exists. Not sure how I missed it, but I did. And, I would love a free subscription to take a deeper dive. Cheers!

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Susan Spungen's avatar

Hi Jennifer- I'm glad you're here too! I've already chosen the winners but happy to have you here!

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Michele Debczak's avatar

I’m obsessed with these frosting carrots! So adorable

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Deborah's avatar

Hi Susan,

I love carrot cake and haven’t been steered wrong yet by your recipes and referrals. I’d be so happy to have a subscription to Susanality. Thanks for the chance!

Xxx

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Akiko Yazawa's avatar

For the recipes and for the writing.

Happy birthday!

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Susan Spungen's avatar

Thank you for being here!

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Nancy Meyer's avatar

Frog Commissary Cookbook is one of the all time greats. As a caterer I’ve been using it for over 40 years. A classic!

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Susan Spungen's avatar

It truly is! A classic!

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Julie Aring's avatar

I would love to have a one year full access subscription to Susanlity. I've reordered my life to have more time for cooking. I plan to focus some of my efforts on your Veg Forward cookbook recipes and would love to improve my skills by having access to and reading the tips you offer in your Susanality archive.

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Holly Shapiro's avatar

I’m a new (free) subscriber and I’m loving it so far. I would love full access and promise to cook my way through it all :).

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Amie McGraham's avatar

Happiest birthday wishes to you—and thanks for gifting us with this cake, which I will be demo’ing at a potluck brunch!

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Michelle S's avatar

Love your cookies Susan! Would love to enjoy other recipes!

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ap duffy's avatar

WHY wouldn’t any sane sentient 50 year vegetarian want a paid sub to Susanality? And the insane ones even more? 🙏🏽 for this beautiful recipe!!

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