Comments on: Eggless Carrot Cake or Muffins (with Bananas)

By: jaishree

jaishree — Wed, 15 Jul 2009 03:28:54 +0000

Hi,
I have to yet try out the recipe, but when I have made the banana muffins, it sticks to the lining paper that is available in Bangalore. Do not know what I am doing wrong. I have to use the local stuff that is available here. Any suggestions. Waiting for your reply,
Jaishree

Hi Jaishree, lightly grease the inside of the lining paper (sides and bottom) with oil/butter, so that you will be able to remove the muffins easily without sticking to the paper. We use a non stick cooking spray here. I don’t know if it’s available there.

By: varsha

varsha — Wed, 08 Jul 2009 20:32:43 +0000

oh ..I made like 3-4 times & every time I had it … maybe the brand or variety of the bananas matter??I usually get the dole or wegmans ones

Hmm… I don’t know the reason. I’m clueless!

By: varsha

varsha — Sun, 28 Jun 2009 17:42:46 +0000

hi…I have become a great fan of this .. super yummy ….I have made like 3-4 times within a short period. everyone loved ..I too got the strands…whatever is was really good … thanks …

It’s interesting to know that you too have got the strands, because I have baked it so many times and have not seen anything like that.

By: Sue

Sue — Sat, 27 Jun 2009 06:39:58 +0000

the black strands are simply banana fibers.

By: Christiena

Christiena — Sun, 14 Jun 2009 21:20:19 +0000

Thanks for the recipe! I baked this cake.. the texture was good, as I expected it to be. However, I’ve seen this in my baking many times, after the cake is baked, it has some black-brown strands formed in it. The cake also has a slight salty taste. I don;t know if that is because of the baking soda/powder. I don’t like to add too much sugar for health reasons. But I don’t know how to eliminate the salty taste as well as the black strands. Initially I thought it was flax seed that gave my cakes that unusual taste, so I stopped using it. But the taste persists even without them. What do you think it is?

Christiena, I have never experienced the strand thing you are mentioning. Does it happen always? I really don’t know what to say. Maybe send one of your recipes, I’ll try it and let you know. Even while using flax seed meal/bananas I have not seen this.

By: Claire

Claire — Sun, 19 Apr 2009 05:18:10 +0000

Hello:

I tried the eggless carrot and banana muffin recipe from the link. They really turned out great even though I fiddled with the ingredients a bit. I unfortunately didn’t have any dessicated coconut so used oatmeal in its place. I also used AP flour and added ground flax seed and a little bit of water to the banana mixture. I also didn’t have a good oil, so used a vegan margarine. The aroma of the cardamom and bananas and carrots is heavenly! I can’t wait to try your other eggless recipes. Thanks!!!

Claire, thank you very much for trying the recipe and the detailed feedback. I omit coconut by choice and have also included oatmeal. The specialty of this recipe is, it is so flexible and adapts well to any change.

By: CS

CS — Mon, 30 Mar 2009 17:53:28 +0000

I tried this one and it turned out excelllent. My 3 year old is allergic to eggs and this one was perfect.
She gave a thumbs up to this one.

Thanks CS. It’s definitely a fail-proof recipe. Thanks to Indira.

By: Alka

Alka — Thu, 26 Mar 2009 22:18:39 +0000

Hi
please let me know the recp eggless muffins,
thanx..

Will mail it Alka.

By: Blue Jay

Blue Jay — Tue, 17 Mar 2009 11:06:59 +0000

I like your recipe, but there’s too much story telling. It’s hard to cook with a print out when in a hurry. All your family members are included in the recipe. It was good if you could write the personal side in a concluding paragraph. Recipe turned out good.

Thanks for your feed back Blue Jay. I’m not sure if you are talking about this particular recipe or all recipes in general because we took care of this issue earlier and you would only print the Ingredients, Procedure and Notes. The other stuff will not be printed. Moreover in this post I’ve not posted the recipe at all, it would go to another blog. Anyway let me check the print opiton once again.

By: sai

sai — Wed, 18 Feb 2009 04:47:36 +0000

whenever i add raisins in my cakes/muffins they kind of melt and gives a bitter taste? how do i avoid this? pl advice.

Does the raisin sink to the bottom and because of that they melt sticking to the bottom of the pan? In that case what you should do is whenever you add dried fruits, nuts mix some flour to it and then add it to the batter so that it will not sink. I had bitter tasting raisins when I topped it together with some nuts on the cake and baked it. Both got burnt and gave a bitter taste. But other than that so far I’ve not had any such problem while including dried fruits in the batter.