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Joined Date: Nov 29, 2010
Reviewed Venetian Carrot Cake
"Had never baked with ground almond nor tried carrot cake before and it was a resounding success! It went down a storm, it was moist and just right, not oily at all. So I am surprised by the negative comments, could it be too much oil or wrong oil, and possibly not enough ground almond? I did not add any other type of flour, just strictly ground almond and regular olive oil ( not extra virgin or scented). I did not bothered with the rum, used orange juice instead and instead of white caster sugar, I substitute it with golden brown caster sugar and I do like scmitty2456, use less sugar. It was awesome!