It is delicious and not too sweet, and therefore I recommend to not skip the chocolate coating because it makes for a richer and more spectacular cake.
Also the chocolate seals it, preserving the moisture and flavor. This recipe has European roots and is not very sweet. I personally love it as is, but if you are baking it for someone who enjoy sweet cakes I recommend covering on cream cheese frosting, a sweeter alternative.
This recipe was developed for Amigas de Comida Kraft and you can find it on their website as: Carrot Walnut Cake
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