I first made this recipe about 6 months ago, and enjoyed it very much. It had a coarse, tender crumb and a wonderful cinnamon-and-carrot aroma that couldn't be beat.(The crust also turned a deep golden brown when baked, which made it quite attractive.) However, the pineapple flavor was a little too much for my taste, and overwhelmed the beautiful flavor of the carrot and spices that distinguishes a carrot cake. This time when I made it,I substituted applesauce for the canned pineapple and, as others suggested, used some nutmeg and cloves along with the cinnamon called for in the recipe. Finally, I used sultanas in place of the raisins (I like the milder, sweet flavor) and added an extra 1/4 tsp of salt to bring out all the flavors.
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I first made this recipe about 6 months ago, and enjoyed it very much. It had a coarse, tender...