Carrot Cake III
This was my first time baking a carrot cake, and it turned out great. Although I'm not a big carrot cake connoisseur, my mother, who has eaten many-a-carrot-cake, said that it tasted gourmet and immediately asked for the recipe. The procedure was simple, the ingredients basic, the taste sublime.
Following almost all of gneebeanie's modifications, I was very pleased with the results. I didn't add pineapple because I wanted a more traditional carrot cake, I didn't add pecans to the cake batter because I don't like crunchy things in my cake, and I didn't have nutmeg, so I added a bit of ground ginger (approx. 1/2 - 1 tsp) instead. Instead of mixing the pecans in with the icing, I chopped them up and sprinkled/pressed them into the icing around the top of the cake. It did look very gourmet, if I do say so myself, and it tasted grrrrrrrrrrrrreat!
3 users found this review helpful
Jun. 29, 2007