Yeah, to make a simple carrot cake, that I have even made before, it took me TWO tries. Whaaa?
It was one of my friend’s birthdays on Saturday, and she loved the carrot cake that I had made for Thanksgiving here – it’s just not your normal run of the mill sort of cake found in these parts (and it doesn’t even require brown sugar!). So I busted out the same recipe I used before, thinking how easy peasy this would be…I’d just bake it in a 9X13 pan because that’s easier to serve a crowd with than a round layer cake.
After leaving it in the oven for over an hour, then letting it sit for like 30 more minutes, I had the oddest icky sticky mess of cake that I had ever seen. What on earth had gone wrong? Then I decided to read back through the comments, of which there are hundreds, only to find that most people had cut the amount of oil back to a cup or less (when it called for a cup and a half). Grrrrr. I probably did that last time. So back I went for another pound of carrots at the grocery store.
This time it looked MUCH better. On top of cutting back the oil, I also squeezed quite a bit of water from the shredded carrots, toasted the walnuts and removed the paper-y skin (no pecans here), and practically tripled the spices. I made the 9X13 pan, but was afraid it was a little much, so I made another smaller one that I will leave for the bday girl to enjoy all on her own.
As far as the cream cheese frosting, I used a stick of butter, 8 oz of cream cheese, and heaven only knows how much powdered sugar. Enough to make it the consistency I was looking for. And voila. People were still talking about the “bizcocho” the next day. Success once again.