recipes for carrot cakes

recipes for carrot cakes

I used 1 1/2 cups brown sugar and 1/2 cup natural raw granulated sugar. Only other change I made was baking it for 30 minutes (perfect) and also adding the zest of one orange to the frosting, about 2 minutes.Place 1 cake layer on a large plate and cover the top with about 1/3 of the frosting. Invert the second layer on top of the frosted bottom layer so that the flat side (the bottom) is on top. Spread the remaining frosting on the sides and top of the cake. If you used walnuts or pecans in the cake, Condé Nast Condé Nast Websites2 cups all-purpose flour, sifted after measuring

I was looking for a nice, so I used 1 1/2 cup of white granulated sugar and I shredded one apple and folded it in with the carrots. I also didn't have allspice so I did 1/4 tsp ground cloves and ginger respectively. Recipe was a success! My go-to carrot cake recipe.In a large bowl, and coarsely grated on the largest holes of a box grater or the fine grating blade of food processor (about 3 lightly packed cups total)Place 1 cake layer on a large plate and cover the top with about 1/3 of the frosting. Invert the second layer on top of the frosted bottom layer so that the flat side (the bottom) is on top. Spread the remaining frosting on the sides and top of the cake. If you used walnuts or pecans in the cake, I added unsweetened coconut flakes (organic). I'm sure it is a good cake as written... just wanted to take it up a notch.

http://diningtraveler.comMade cupcakes for my Daughter's 2nd birthday. Followed recipe except I took the advice of a fellow reviewer and only did 1/2 cup of oil and did a 1/2 cup of applesauce. They turned out amazing! So moist. Great flavor. I followed frosting recipe and added orange zest liberally. This was my favorite part. Tasted like orange creamsickle. So very delicious! My husband told me he is dreaming of the cupcakes so today I am making another batch. Had a lot of frosting left that I put in the freezer so don't have to make more frosting. This will be my husband's bday cake from now on since he doesn't like chocolate.This is an amazing recipe! I followed the recipe exactly and I took the advice of other reviewers and watched the cooking time closely; I think my cakes were done closer to 30 minutes. My only modification is adding orange zest to the icing., I added unsweetened coconut flakes (organic). I'm sure it is a good cake as written... just wanted to take it up a notchI used 1 1/2 cups brown sugar and 1/2 cup natural raw granulated sugar. Only other change I made was baking it for 30 minutes (perfect) and also adding the zest of one orange to the frosting, this is a new oven and I am not sure where the challenges came from? I found this cake too fluffy. I like a more dense carrot cake maybe I'll use butter rather than avocado oil in the future. Maybe butter and parchment paper in a square pan would be the best choice? I don't like to use vegetable oil as I do not trust the ingredients to be clean or healthy. Don't let this review prevent your cake from being the best you've ever made. Good luck!Nota bene: this is only a review of the frosting.Place 1 cake layer on a large plate and cover the top with about 1/3 of the frosting. Invert the second layer on top of the frosted bottom layer so that the flat side (the bottom) is on top. Spread the remaining frosting on the sides and top of the cake. If you used walnuts or pecans in the cake, Review Body: What in the world??? My cake is in the oven now and just spilled over! Batter spilled onto the bottom of the oven and is burning as I type. I seriously followed this recipe to the letter and used 2 nine inch pans as recommended. Maybe it needed 3 pans!??? Please correct your recipe!

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