Venetian Carrot Cake

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Horrible. I have coeliac disease so am always interested in gluten free recipes but this was all wrong. With ground almonds (easy to get here in the UK, by the way there should be no need to use oil as they have plenty of oil of their own. The cake was oily and the flavour was not nice. Normally I love the texture of cakes made with ground almonds, very moist and tasty but there are plenty of recipes out there which are much nicer. A disappointing offering, I'm afraid.

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Very disappointing, flat and stodgy. It's impossible to get almond flour in this part of the U.S., so I made my own with slivered almonds, very expensive, not to mention tasteless, so I added half a teaspoon of almond extract which was an improvement but it still needed a leavenig agent.

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This looked so good that I finally bought a spring form pan specifically for this. I liked the idea of a gluten and dairy free cake that's low in saturated fat. I also used 1/2 cup regular sugar instead of 3/4 superfine because we don't like things very sweet and it was a perfect amount. I was pleasantly surprised by how crispy the edges got but the best part was the raisins. I'm glad I went the extra step with the rum, it was worth it. Overall, I'm not sure I'll make it again simply because I don't bake much. But I'm glad I made it; it was a nice experiment.

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Yuck! I thought this would be a wonderful alternative to the traditional carrot cake, and the almond flour/meal sounded interesting, but $40 later at my local specialty food store I had ingredients to make 2 cakes. Moist, yes, but oily. Guh! I liked the sound of every ingredient, but together it didn't work for me. The recipe had no salt - really? It was missing something, and for me was quite a disappointment. I won't bake it again, but I might suggest to others to try 1/4 C oil and 1/4 C apple sauce. Seriously, I found it way too oily. And I bought a new bottle of mild olive oil just for the recipe. Save the money and use the canola oil in your pantry.

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Cake came out moist, flavorful, and liked by my guests. Simple to make and it is better than the usual American version of carrot cake1