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I really loved the fact that this cake was so packed with carrots, intead of having a few bits bloating around in the batter like a lot of the recipes out there. The reason why I put 4 stars instead of 5 is because I thought there was too much sugar and the baking time was a bit off. I reduced the sugar a lot, so I slightly reduced the oil too to compensate. I also reduced the baking soda, just because I know that recipes often have too much of it for my liking. I also used whole multi-grain flour and dates in place of the raisins, because that's what I had. I cooked it in a 9"X13" pan and it was still undercooked after 40 minutes so I cooked it 13 minutes more. I thought that it wasn't so good right out of the oven, but after spending the night unmolded on a rack on the counter... yum!!! The texture and the flavours really benefit from the waiting. It is now stored in an airtight container in the fridge. From what I know about this kind of cake, I expect that the leftovers will become tastier and tastier!

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Elie de Combys September 23, 2014
Carrot Cake