This week’s Bake the Bag recipe was the Carrot Cake, and wow, is it amazing. This cake is on par with the Chocolate Mousse cake, but oh so much easier to make. It is moist and so flavorful and is everything you want in a carrot cake.
I was a little apprehensive going into this recipe. The reviews on the King Arthur Flour website take one of two sides, with no middle ground. This cake was either amazing, perfect, and the best ever, or an oily soggy mess. The recipe calls for 1.5 cups of veggie oil, in addition to all the carrots and eggs. That’s a lot of moisture.
I followed two of the carrot preparation tips: 1) blot away moisture with paper towels. I ended up with some extremely vibrant orange paper towels. 2) toss the shredded carrots with a little of the flour. This helped control some of the moisture from the carrots and tossing them with flour helps them not sink to the bottom.
Oh and the family portrait that’s the cover photo? Forgot to add the nuts.
Above you can see the cake layers cooling on a wire rack. Below is a cake on the pedestal. I have leveled the tops of both layers.