I gave this recipe 4 stars instead of 5 as it is a good recipe, but simply tweaks could be made to improve it. For instance, the taste of cinnamon was too light, so I used 1 tbsp instead of 2 tsp. White sugar generally works fine, but to give the cake a richer flavour, I used 1-3/4 cup white sugar + 1 tbsp molasses (you could also sub 1 cup of white sugar with brown but I didn't have any brown sugar on hand). For those who prefer a less oily cake, the oil can be reduced to 1 cup without compromising on the moistness - my cake was still incredibly moist. In fact, it was still so moist that I had to let it cool in the pan or it would crumble if I wasn't careful in removing it. I made my own cream cheese frosting as the frosting recipe here looked insanely sweet! I used 1/2 cup butter, 1 block cream cheese, 2/3 cup confectioner's sugar and 1 tsp vanilla essence - it was wonderful! Frosting aside, it is not an amazing carrot cake, but with some tweaking to suit your individual tastes, it can easily be.
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I gave this recipe 4 stars instead of 5 as it is a good recipe, but simply tweaks could be...