First of all, 10 eggs is as ridiculous as you think it is.
I followed this recipe the T despite my better senses.
I did not get a carrot cake , I got a sugary omlette with some carrots in it.
Also had to add about 1.5 cups more of icing sugar to the frosting to get an actual frosting consistency.
Don't waste your 10 eggs!!!!Read More
Greasy!! 1 cup of flour to 1 cup of coconut oil seemed an unlikely ratio and it was. In the oven now, bubbling in the oil.Read More
Ok, so I excitedly made this after seeing how many stars it had. Then when it was in the oven I read the comments and thought for sure it was going to be gross. The people making the negative comments don't understand or appreciate Paleo/gluten free baking...and that's ok. I made the cake exactly as per the directions, with slightly less than two tsp of salt (maybe 1 3/4). The salt I used was Celtic Sea salt, what I had on hand at home. It turned out pretty great. My husband loved it (who requested it to begin with and made a special trip to the store for the ingredients). It's dense and hits the spot without being overly sweet or heavy. As another comment points out, it's like flourless chocolate cake, but flourless carrot cake. The batter will be very thick and paste-like. Have the eggs at room temp and the coconut oil melted (but not hot!) so theres no clumps of oil or scrambled eggs in your batter. The 10 eggs are necessary because coconut flour absorbs a lot of fluid. The finished product doesn't taste eggy (or salty!). The icing was good as-is, but I added some vanilla to it. Also, I made it in a 9/13 pan because i didn't need it to be fancy or anything.Read More
I love this cake. It is the equivalent of "flour less chocolate cake" only it is flour less carrot cake. It is dense and fudgy and delicious. I added half a cup of chopped walnuts to the batter and used sugar-free Lakanto maple syrup to make this a low-carb dream. Everyone loved it. Used swerve confectioners sugar to make a low-carb frosting. I also replaced the butter with raw coconut butter for an added coconut richness. Sublime.Read More
Awful recipe. Both the cake and the frosting. Horrible - straight to trash. The proportions are completely inappropriate. Waste of time and money!Read More
I made 1/5th of the recipe in a round 2 cup Pyrex dish. Also replaced the maple syrup with Lakanto granulated sweetener. I really didn’t expect to be successful because coconut flour is so tricky...it was perfect and my daughter loves it too. Thank you!Read More
I just made this and I wish i have seen the comments before trusting this website. I now have a CARROT OMLETTE. I wasted 10 eggs, precious organic cocnut flour, lost of nuts etc etc This is an absolute failure. DON'T DO it people, it's a horrible recipe.Read More
Trying to make this Low Carb... is it possible to omit the Maple Syrup? What is it's purpose, can it be substituted with something else? Thank you!Read More
Do not use this recipe, I repeat do not use this recipe. Unless you like scrambled eggs mixed with carrots and coconutsRead More
Horrible disasterRead More
TEN EGGOSRead More
Too much salt, i d put only 1 tsp, instead of baking soda, probably i d use next time baking powder and double the frosting. 9 inch pan only good for one. If you want tall and 2 layer cake use small pans. I used 9 inch pan, cut in halfRead More
This recipe is amazing and multiple non-gluten-free eaters asked for the recipe, but there's a few things to note: 1) 2 teaspoons of salt can't be right, can it? That seems kinda crazy. I cut it down to 1/2 teaspoon. 2) The coconut oil should be melted but not hot 3) Add 1/2 teaspoon vanilla to the frosting or else it's too sweet. If you want enough frosting to cover the sides of the cake, you have to double the amount. And sorry, but there's no way this picture goes with this recipe. 2 9" pans give you wide, rather flat cakes, not tall, narrow cakes. It shows shredded coconut on top instead of walnuts and it has some kind of bruleed sides that are not explained in the recipe at all.Read More