As much as I bake, I have never made carrot cakes before. This time I had way too many carrots in my fridge so I decided to try the "simple" rather than "light" carrot cake recipe from Cooks Illustrated.
Shredding carrots with a food processor was a breeze, and I liked it even better that I got to use the same bowl for making the cake. The recipe called for a metal 13x9 baking pan, which I don't have, so I made cupcakes instead. The cooking time was about 23-26 minutes.
The cupcakes were popular, with or without the frosting. I personally thought it was alright. The texture was lighter and fluffier than I expected, but the flavor was kind of one dimensional. It was tasty but not quite a "wow" piece.
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