Easy to make and so delicious! I made this for a dinner party and got so many compliments.
I plan to modify this to be gluten free. Will use a mix of corn starch, tapioca and sorghum flour, plus a teaspoon of xanthan gum in place of the all-purpose flour.
A great cake! I didn't have carrot juice on hand so I used mango pulp. It added a little more tropical component that was great.
This is the best non-chocolate cake I have ever made! i am going to make it my signature cake now. I think that I will try to make it in a small bundt cake pan so the presentation is better and also I may try cupcakes. I forgot to put in the powdered ginger and it had plenty of ginger taste so i may leave it out. Also had to double the frosting.