Carrot Cake III
Great base but definitely needs adjustment. Overpowering amounts of sugar, cinnamon and pecans destroy the subtle tastes and could easily leave the blind taste-tester wondering if it's just a spice cake with butter icing.
Instead of 2c white sugar, I use 1-1/4 c loosely packed light brown sugar. Instead of 1-1/4 c oil, which I find too much to consume in one cake, I used 3/4 c oil (peanut oil) and 1/2 c apple sauce. I added 4c of carrot, grated with a course cheese grater. 2 tsp cinnamon overpowers the carrots and leaves a burning sensation in the throat, so I reduce to 1 tsp. I wouldn't recommend additional vanilla, cinnamon or nutmeg, because it just overpowers it.
Baking soda works as a rising agent when combined with acid so I found it odd there's no particularly acidic ingredient in this recipe, so I added 4 slices pineapple, crushed and drained.
4 c sugar in the icing is way too much, I reduced it to 1/2 c to let the lovely cream cheese flavour come through, and I eliminated the nuts and butter.
To those having problems with the centre caving in, I would suggest having all your ingredients ready beforehand, and add the baking powder and soda at the end. Baking soda starts rising immediately and if it's added before you've grated your carrots or chopped your pecans, it will have used and lost some of its rising abilities before going in the oven.
12 users found this review helpful
Jun. 13, 2013