recipe on here using the same recipe for a carrot or a banana cake posted by Suebee. I have pm her but see she has not posted since Oct 2010 so thought I would ask here also.
I have just made both of these carrot then the banana. What wonderful recipe! And the mixture made perfect size layers. I did not find it oily and so light and moist. I think it depends on the oil you use. I always use Canola oil as in the past I did use a salad and cooking oil and it was quite doughy. Is there any way I could convert this into a Red Velvet cake that is red red and not brown red. Did try and omitted the spices and replaced with cocoa and red velvet colouring but it was too brown for my liking. Would I have to subsitute the brown sugar and change the baking soda to baking powder. Not a one to change recipes but I am sure there is someone on here that could help. Thanks