Reviewed: Feb. 4, 2012

i like to use local ingredients when i bake and i was missing a lot of them for this cakes recipe but its still vegan. this is what i ended up putting together ingredients: 2cups flour, 2 tsp cinnamon, 1tsp clove,2tsp baking soda, 1/2tsp salt, 1cup hot water, 1 3/4cups sugar, 2tsp vanilla, 1/2cup walnuts, 1/2cup vegetable oil, 5 carrots. The cakes actually really delicious and moist with a nice crisp layer, the carrots are about half the recipe! maybe you can say it was too moist although i still really enjoy it. i would like to try again without the oil (which i kinda added as a nervous reaction to the cake not coming out cake like).

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Reviewer:

jaQ

Reviewed: Dec. 29, 2011

This is a very good recipe! I didn't have all of the ingredients so I made a few substitutions. -Out of cloves, tried pumpkin pie spice -No soy flour, I tried oatmeal for fun -Out of almonds, used walnut pieces I didn't use the currants or tapioca starch. The recipe turned out very well! Excellent base recipe with good recommendations. Next time I'll try to have everything listed and see how it turns out!

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Reviewer:

Cassandra

Cooking Level: Intermediate

Reviewed: Sep. 13, 2011

This is really good. It was a little bit stickier than I like, and it took an hour to bake. But it has great texture and flavor. As per the other reviews, I cut back on baking soda (by 1 t) and used pumpkin pie spice instead of straigh cloves and cinnamon. Also, I made it with zucchini instead of carrots. I would still cut back on the sugar a little.

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Reviewer:

The Hungry Vegan

Reviewed: Jan. 16, 2011

I used white flour since that's what I had on hand. I also cut the sugar in half, replaced the cloves with nutmeg, and currants with raisins. I didn't add any of the other optional ingredients. With the suggestions of others it turns out well, although I forgot to take into consideration of the suggestion of one reviewer to cut the baking soda in half. It's not too strong, but it is slightly noticeable. I love the base of the recipe.

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Reviewer:

Diana

Reviewed: Jan. 10, 2011

I made this cake with the 4 tsp. of baking soda and it feels heavy in the stomach. I'd add only half of it. Otherwise it's delicious!

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4 users found this review helpful

Reviewer:

agar_agar

Reviewed: Oct. 11, 2010

A tablespoon of ground cloves is FAR too much! And 4 teaspoons of baking soda?? This is a bitter, inedible cake.

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Reviewer:

leslym

Reviewed: May 15, 2010

I used honey instead of sugar and nutmeg instead of cloves and the taste was really good. Although I had to bake my cake for an hour..

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Reviewer:

Jinnie

Reviewed: Apr. 4, 2010

Good with some adjustments. I followed the advice from other reviewers and only used one cup of sugar and it was plenty sweet. I didn't use any soy or tapioca since I don't have them, but I added raisins instead of currants. I cut way back on the cloves, added fresh nutmeg. I also used about half the baking soda and added a tsp of baking powder, plus a couple of Tbsp of oil. Turned out very good, perfect texture and alot lighter than my "traditional" carrot cake recipe.

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Reviewer:

AUTUMN609

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Roseville, Minnesota, USA

Reviewed: Dec. 20, 2009

The flax flavor was overwhelming.

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Reviewer:

candice

Cooking Level: Intermediate

Reviewed: Mar. 10, 2009

I made this cake without icing so it was more of a carrot/spice bread and it was great (even non-vegans loved it!) with the following changes: -I did not add any of the optional ingredients. -I used half of the brown sugar (1 cup) and half of the suggested baking soda. -I also used one whole ripe banana, mashed with the sugar and vanilla, instead of flax seed and water. -Lastly, I added about 3/4 cup of raisins instead of currants and cloves.

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