I just made this today and it turned out very good. I made 1/2 the recipe, used brown sugar instead of white and sprinkled the nuts on half because I can't eat them. It was super soft and moist....but I gave it only 4 stars because I felt it lacked a bit in the flavour department. I make a vegan carrot cake and that's packed with so much flavour. This one is good but a little plain. It leaves room for additions so that's good. Maybe raisins, coconut, pineapple, nutmeg, etc. I forgot to add that I didn't use any frosting because we prefer our cakes without.

Reviewed On: Nov. 30, 2009

This is so yummy, I've made it twice in one week! I added extra cocoa, rum, and a sprinkle of cinnamon. So good!

Reviewed On: Oct. 19, 2009

Great recipe! Small suggestions: cut down the butter, use vinegar for that tang, and you can substitute brown sugar for the honey. Just make sure you use about a tbsp of sugar (maybe less if you don't want it too sweet). My family likes a tang in their buffalo sauce so that's why I added the vinegar. I use that asian hot sauce (squeeze bottle) so I just eyeballed the amount and tasted it for the correct amount of heat. Very good sauce.

Reviewed On: Oct. 11, 2009