This carrot cake caused all sorts of problems, mostly of my own design. It was pretty simple to make, especially since I use the shredding disk on the Cuisinart to grate the carrots. But it was halfway done baking when I realized something was wrong. I re-read the recipe, and noticed the batter was supposed to go into a 9×13″ pan, not a 9″ round cake pan. Whoops.
I closely monitored the cake and took it out when it seemed done. But when I tried to get it out of the pan, part of the bottom stuck so I had to kind of paste it in. And the middle, while it was done, didn’t have that nice cakey structure. Larry still thought it was good, but not as good as the vegan carrot cake I made a few weeks ago. Go figure.
- Carrot Cake with Buttermilk Glaze & Cinnamon-Cream Cheese Frosting (Bon Appetit Desserts, p, 67)
