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!!!
- 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
- 8 ounces cream cheese, softened
- 3/4 cup unsalted butter, softened
- 1 pound confectioners' sugar (4 cups)
- 1 teaspoon vanilla extract
Looks fine to me. The 4 eggs & 1 cup of oil should provide plenty of moisture (the carrots will as well).
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
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?
and be prepared to add more powdered sugar to your icing if necessary
Thank you, everyone!