TWD: Carrot Cake!
Success! Well, mostly. This week's TWD challenge, by Amanda of Slow Like Honey, was for Bill's Big Carrot Cake. I'd been intrigued by this one since I first brought home Dorie Greenspan's book. I love a big, beautiful cake and I've never made a carrot cake at home, although it's one of my favorites.
We baked the three-layer cake in 9-inch rounds, as suggested by the recipe. I checked the oven temperature with an oven thermometer to ensure that the heat was right. I left the cakes in the oven, undisturbed, until it was time to check for doneness. And still, the cakes sank. Just a few mm right in the center, but when we stacked them three-high, the sink was more apparent. This also happened with my 1-2-3-4 cake! What gives?
The taste, however, was extraordinary. We omitted the coconut (I can't stand it) and used walnuts and golden raisins as filler alongside the carrots. With the cream cheese frosting, the final product was delicate and moist and very rich. We served it to friends with homemade vanilla ice cream and iced coffee (this is Tucson, after all). More photos here.
I can't wait to make one of these for my mother's birthday. Carrot cake is her favorite, and this may be the best balance of richness/tenderness I've ever tasted in one.