Excellent! The first few times I made this my layer cakes were perfect. When I made cupcakes, they kept sinking in the middle. I was so frustrated I quit making them for several months. Not finding another recipe to match this one in taste, I was determined to figure this out. This time I did everything perfectly, preheating the oven extra early, bringing the eggs to room temp, and using my stand mixer for the eggs, sugar, oil and vanilla. The rest of the mixing I did with a wooden spoon, being careful to not over mix and in fact, I added the carrots and nuts before I had all of the flour mixed in.By the time I had them mixed in, so was the flour. I also filled my paper liners 1/2 full and no more. I use the match stix cut carrots in the little bags instead of grated carrots. I chop them very small and I think it makes a difference in the taste & texture because I think the grated can get sort of lost. The main difference I made was checking the container of baking powder. Although it wasn't due to expire for several months, I still decided to pitch it and open the new can. Thanks Tammy for the best carrot cake ever!
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Excellent! The first few times I made this my layer cakes were perfect. When I made cupcakes,...