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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Reviewer:

Stacy

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Reviewed: Oct. 19, 2008

Like the other reviewer, this was way too sweet. 1 cup of brown sugar was perfectly fine, even for sweet-tooth kids. Also too much baking soda - we got an aftertaste. Will try half the soda and 2 tsp baking powder instead like my other cakes - there's no acidity in the recipe so I don't know why the soda's there! Also, 1 tbsp of cloves is entirely too much, maybe 1 tsp? I substituted the soy flour for an equal amount of ground hazelnuts and left out the almonds, currants and tapioca starch. The consistency is a good one though.

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Reviewer:

AlexaRose

Cooking Level: Expert

Home Town: Ajax, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Oct. 4, 2008

The consistency was perfect. The recipe needs some work. The cloves left the mouth burning. The recipe is missing fat and you can tell by the taste. Thus it does not satisfy your want for cake. Fat free does not equal healthy. The recipe has too much sugar. I added half the sugar and it was at a perfect sweetness for my taste. That was all that I changed. I will not make this recipe again.

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