Recipe.... Would Someone Look At This?

Baking By Rhonda1961 Updated 19 Jan 2013 , 8:15pm by Rhonda1961

Rhonda1961 Posted 19 Jan 2013 , 6:51pm
post #1 of 6

I have found this recipe, and the cake sounded great.  But after reading through the entire thing, I am unsure of the liquid content.   Would some of you bakers, read through this for me and see what you think?   Thanks!!!


  Carrot-Ginger Cake




  • 1 3/4 cups granulated sugar, plus more for pans
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 4 eggs
  • 2 tablespoons grated fresh ginger
  • 1 cup vegetable or canola oil
  • 3 cups grated carrots
  • 1/2 cup chopped pecans
  • 1 1/2 cups toasted sweetened coconut
  • Large coconut shavings, toasted
Cream Cheese Icing:
  • 8 ounces cream cheese, softened
  • 3/4 cup unsalted butter, softened
  • 1 pound confectioners' sugar (4 cups)
  • 1 teaspoon vanilla extract

5 replies
nhbaker Posted 19 Jan 2013 , 7:04pm
post #2 of 6

Looks fine to me.  The 4 eggs & 1 cup of oil should provide plenty of moisture (the carrots will as well).


Good Luck!

-K8memphis Posted 19 Jan 2013 , 7:06pm
post #3 of 6

i almost always cut back on the 'cup of oil' but it works with it too


carrots are so juicy it's nutso crazy


so i would recommend fresh grated carrots


(the ones in the bags at the store look dry to me--good for soup i think)


the formula seems viable to me


although sugar for the pans is something new to me


sugar is a liquid kinda

Marianna46 Posted 19 Jan 2013 , 7:11pm
post #4 of 6

It's just about the proportions of flour, eggs, sugar and fat I use for my modified 1-2-3-4 cake, which is a nice, dense and moist cake. I agree with -K8memphis though about the sugar for the pan. Wouldn't that totally make it stick to the sides and bottom or am I reading it wrong?

-K8memphis Posted 19 Jan 2013 , 7:12pm
post #5 of 6

and be prepared to add more powdered sugar to your icing if necessary

Rhonda1961 Posted 19 Jan 2013 , 8:15pm
post #6 of 6

Thank you, everyone!

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