You are welcome 🙂

Hi Kwan,

Ok noted. Will try from 10% first until achieve the satisfied version.
Thanks alot.

Rgds,
Chris

Hi Chris,
Sorry I don’t. But I will reduce the amount of the carrot by 10% first, and look at the result before reducing further.
KP Kwan

Hi Kwan,

I see. Thanks for the advice. I will try to reduce the carrot amount and try again. Do you have any advice on what is the minimum amount of carrot that the cake can handle?

Rgds,
Chris

Hi Chris,
This recipe yields a moist cake, and I can understand what you mean. I use the maximum amount of carrot that the cake can handle as I want more carrot flavor. You can make it less ‘wet’ by reducing the amount of carrot. (+/- 90% of carrot is water).
KP Kwan

I made this recipe twice following your recipe to the dot, just without frosting. But I feel my cake looks wet, not really being wet physically. I have check the center after bake, the pick does come out clean and the top looks brown already. Not sure how to describe the “wet” as I could not share any picture here. Might it be my cake is over moist?

Hi Boon,
You can swap in an equal amount of coconut oil with the vegetable oil.
KP Kwan

Hi Kwan,

Thanks for the reply. Cuz currently i dont have both ingredients but wanted to bake a carrot cake. So was wondering will the cake still taste good without nutmeg and cinnamon.

Looking forward to try your recipe. I tried your banana butter cake and it was so good!

Thanks!

Hi Chris,
Nutmeg and cinnamon are commonly used in carrot cake, but if these are not your taste, just omit them.
KP Kwan