Sorry (for myself) that I made this cake as a take-to-work-&-share for my other half, but that's the way it goes sometimes! So, I'll just have to make this one again for right here, 'cause this really is A GREAT TASTING CAKE, & a wonderful change from the usual carrot cake, & that comes from someone who really, really enjoys a good carrot cake! [Tagged, made & reviewed for this month's VIP in the Vegetarian/Vegan Recipe Swap 14]
I made this recipe as directed and divided the mix between 2 8"x8" pans (greased and lined) and baked at 175C fan forced and they took 40 minutes. I decorated one with slivered almonds and the other with milk chocolate and white chocolate chips. The DS took them to his recreation group as his birthday morning tea and they were thoroughly enjoyed and number of recipes copies of for people to take home but the big factor was no one could believe there was carrot in those cakes as they thought they were so moist and chocolaty, it was hard to believe. Thank you CoffeeB, made for Everyday a Holiday.