Classic Carrot Cakecomments (1) February 8th, 2009 in Gallery
I had previously made the carrot cake as cupcakes, but I had a carrot-cake-loving friend over for dinner today and she really needed a carrot cake. My daughter was miffed that she could not have colored icing this time, but she did lick every molecule of frosting off her cake anyway! This is a great recipe and I love it as a real layer cake even more than as cupcakes, although it is a bit more involved. I did cut back on the cream cheese in the frosting, as I prefer a lighter frosting-- 8oz cream cheese was just right.
posted in: Gallery, Cook the Issue 97