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Recipe.... Would someone look at this?

post #1 of 6
Thread Starter 

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

 

 

Ingredients

  • 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
 
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!

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

read the ingredient label

 

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read the ingredient label

 

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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?

Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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post #5 of 6

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

read the ingredient label

 

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read the ingredient label

 

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post #6 of 6
Thread Starter 

Thank you, everyone!

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