I never thought that this day would come. I, Sarah the Vegan, have conquered my inability to make a serveable carrot cake.I have owned VwaV for a couple years, and passed by the Ginger-Macadamia-Coconut-Carrot Cake recipe several times. But visions of carrot cake past kept haunting me. I even wrote back then that PPKers reassured me to try this recipe. But fear held me back.
Finally, I got the gumption to give it a go. And wow. Amazing. So good that I'm making it again this weekend for the stepdad's b-day. This time, I'm so bold to try and make it a layer cake! And this recipe must be foolproof since I used walnuts instead of the maca nuts and omitted the crystallized ginger. I will likely make it blindfolded since I'm now a carrot cake expert ;)
Even though I've tackled the fear of soggy carrot cakes, there's no way I'm going to face my fear of spiders.
3 comments:
Yay! You did it. I can't believe I haven't tried this recipe yet. Hmmm, do you think you could sub out the macadamias for walnuts or pecans? I'm not a huge fan.
Thanks! I feel rather victorious.
As for the nuts, I subbed walnuts with no problem. If I'm not mistaken, I think most carrot cakes feature walnuts anyways. I never use macadamia nuts since I can only find roasted and salted snacking nuts around here, which probably wouldn't work too well in recipes :)
Well done. It looks delicious. And yay for conquering a rather difficult recipe - it always feels great when you get it right.
I think the macadamias are a wonderful touch.
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