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!!!
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?