3 Comments so far ↓

• EUGENIA CRISTINA // Oct 13, 2009 at 7:08 am

  Yesterday,10/12/09 Ireaded here a recipe that interests me.That’s ‘MUFFINS WITH HUCKLEBERRY’. Today I do not find more this recipe that I want to try.Can you to help me to find it?

• Chuck Scott // Dec 10, 2009 at 4:47 pm

  I am endeavoring to make a homemade carrot cake for my true love on her b-day coming soon.
  The recipe I like calls for 3 cups of flour, 1 teaspoon baking soda, 1 teaspoon salt. it doesnt say what kind of flour. my question is: If I use cake flour do I have to use baking soda and salt with it? and also is it better to use all purpose flour or cake flour? Thank you, Chuck

• askmsrecipe // Dec 12, 2009 at 2:31 am

  Hello Chuck,

  Thanks for asking a question on my blog Ask Ms Recipe. Here’s my take on the carrot cake recipe. I am not sure why you are not wanting to use the baking soda, but the baking soda is what helps the cake rise. As for the flour, the majority of my cookbook recipes have all-purpose flour. Their are very few carrot cakes made with cake flour. My suggestion would be the majority would rule. In my experience the majority of cakes use all-purpose flour, I am not sure why they are not specifying.Is their a reason your concerned about the salt and baking soda? Salt is necessary too.Happy Birthday to your true love. If you would like, you can send me the entire recipe and I will look at it for you.

  Ms Recipe