Anyone tried this?
Anyone tried this?
There’s 2# of it.
That’s a lot.
if you make homemade cinnamon rolls this would be good on that.
2 lbs barely covers an 10 round dbl layer cake.
I believe their purpose for this was to ditch the cake and just have the “experience” of carrot cake in low sugar/carb form. Lots of nuts/fats in there.
1 serving is 2 Tablespoons. This is like secret snack stash here. Maybe even add to a smoothie?
Unfortunately when it comes to carrot cake, I’m in camp cream cheese frosting is for red velvet only.
Red velvet is a great presentation, but for taste prefer carrot cake with or without frosting.
However, you may be forgiven as you haven’t tried the art that is my red velvet. It took me time and dedication to perfect my recipe. It can also be eaten without frosting. Which is really strange since I’m normally a frosting > cake kind of person.
But spoonfuls of this stuff seems like far less work is needed to satisfy a craving. I can appreciate that. The texture is probably better too!
I like carrot cake like once or twice a year if my best friend makes hers other than that l am good thanks I don’t love cream cheese frosting actually I barley tolerate it as for RVC it is a degradation of chocolate cake and no one violates my chocolate.
How ever this is a great gift basket thing for people who love carrot cake so I will probably get a few for that. And add some dipping cookies like Anna’s ginger or a nice shortbread.
Love your cookie choices!
Enough, but not too much.
You may have shifted me over to “Buy” from on the fence.
Lean to the darker side of chocolate in various forms, and also a well done anything else for a change.
Calling it a chocolate cake is like calling chocolate cake espresso cake because you added a bit to enhance the flavor.
In the pyramid of decadence, good a rich chocolate is at the top. Red velvet, carrot cake and even Hawaiian guava cake are more like lunch time / tea cake.
On the Laurel’s Butter website it sells for $9.25 each, minus 10% on first time orders. (not Inc shipping), so I don’t think this is such a great deal, esp if you’re not sure if you will like it.
Your recipe could be mediocre, we don’t know.
Time and dedication mean nothing if the end result is still a turd.
My comment was not to say you would use this icing for a cake. but to say 2 lbs if icing isn’t “a lot.” all the extras nut and what have you. add to the volume.
I agree. However, it is comments that I get after unassumingly presenting said cake that convinced me it is pretty damn good. Things like “wow, this is so much better than ____ or ____” plus the requests I get to make it. So there’s that.
You never know. I’ve said stuff like that to people even if if was awful.
I hear what you’re saying. Thankfully, I have some honest friends and siblings who taste-test my various culinary endeavors and understand that a so-called “polite” lie won’t help me achieve greatness.
So you can try to Devil’s advocate all you want, but for what it’s worth- I’m not the kind of person who believes in participation trophies. Shrug