Brought this to a dinner party and everyone seemed to enjoy it. It was a really moist cake and the frosting wasn't overly sweet. I liked the fact that the frosting had more butter than recipes I've tried which made a more subtle cream cheese flavor. The only warning I have is not to beat the frosting too long or the butter will begin to break. I overconfidently walked away while it was beating and the butter broke but I saved it (more of less) by putting the bowl in a warm water bath and folding. However, mine didn't seem to be as stiff as other reviewers so this could have caused it. Nonetheless, it tasted great and I'll probably use the frosting in other recipes. I did a 4 layer cake too, inspired by another review, and it turned out beautifully! I also really liked the level of spices in the cake. Will definitely make it again.
classic carrot cake
jaclyne writes: Hmmmm...that is very very interesting Menlo! Next time I'll keep whipping. Thanks for the tip!
As a side note, I gave this cake to a friend who brought it to work with her and everyone raved about it. Her co-worker from Ghana, who is a desserts man, said it was the best cake he's ever eaten!!! Okay, I guess this one goes in the recipe file....just thought the folks from Fine cooking would like to get that feedback! Good job! You've made me look like a domestic goddess:)
Posted: 1:32 am on February 26th
Menlo writes: When I make pure buttercream icing the icing always looks curdled first and you think you have ruined it. But I had a note in one book somewhere that warned me about this and said to keep whipping it and it would pull together. I can't tell you the amount of "curdled" icing I threw away until I learned this.
This is next on my list to make for my moms b-day. I'm nervous about the icing now.
Posted: 8:34 am on February 24th
jaclyne writes: Thanks! I'm gonna check out the podcast now...I'm always looking for new ones since I listen to splendid table almost every night before I go to bed. Sometimes I'll fall asleep during the show and find myself craving waffles the next day...only to find out that the show was all about waffles...haha. Posted: 10:25 pm on February 23rd
Pielove writes: Hi jaclyne! Your cake looks great-- good save with the frosting. Abby Dodge was on the Good Food radio show on KCRW talking about carrot cake. The show is downloadable as a podcast. She said that she added more butter on purpose to make the frosting light and fluffy, not dense like older versions.
Keep on cooking! I look forward to seeing you complete the challenge!
pie
Posted: 10:08 pm on February 23rd
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COOK THE ISSUE - FEBRUARY/MARCH 2009
Update, March 6, 2009: This contest has now ended and we're tallying the results. The winner will be posted shortly. Feel free to continue to post your photos, though they will no longer be counted towards your total.
Over the course of two months, we’re challenging you to cook as many of the recipes in the February/March issue (issue 97) as you can, upload photos of what you make, and tell us what you love, what you don’t love, and what else you want to know. Taking the challenge is easy. The most prolific member for this issue’s challenge will win a cookware shopping spree from Cooking.com, and fifty runners up will receive a copy of Fine Cooking’s Make it Tonight special issue.
For the complete contest rules, click here.
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