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Surpisingly good! ...even though I modified the recipe slightly. Tried swapping baking soda for a double measure of baking powder and it did rise. I substituted the butter for more vegetable oil, used grated fresh ginger and added a 1/4 tsp of nutmeg. The texture was as close to perfect as it could get and everyone was amazed at how good it turned out to be. 4* since I modified the recipe after having tried it once as originally posted.

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keith83me September 03, 2013

The cake turned out very thin and dry, but the flavours were good. Next time I'll make it in a 8x8 or loaf pan and check it after 20 minutes. It was easy to make and my husband loved it slathered in cream cheese icing! I made the crystallized ginger using the recipe here: http://altmedicine.about.com/od/healthykitchenrecipes/r/crystallizedgin.htm. thanks!

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wine&dine October 05, 2012
Spiced Carrot Cake (Gluten Free)