I made an apple cake recently that was too oily, so I liked the fact that this recipe uses butter instead of oil. However, I found the batter extremely dry and hard to stir. Mixing in the grated carrots was like kneading dough for bread. I had to use four times the amount of juice called for and it was still very hard to stir. I suppose it could have been because I used store-bought grated carrots, which are probably a little drier than freshly-grated carrots. The end result wasn't too bad, but I think I will try an oil-based recipe next time.
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