The May issue of Cooking Light is a goldmine of cake recipes, including a wonderful carrot cake.
As always, I couldn’t resist making my own editorial adjustments, replacing cinnamon with a mix of ginger and all-spice, using slightly more coarsely grated carrots and a splodge of extra butter – and it turned out beautifully. Because I didn’t have a large enough pan to make it as a sheet cake (13″x9″), I used two 8″ round pans and created a layered cake instead.
The cream cheese icing recipe seemed scant and way too sweet – I used two cups of powdered sugar instead of the 2 3/4 cups the recipe suggests, and I ended up adding 2 additional ounces of fat free cream cheese to get the consistency and flavor right. Since this was a birthday cake, I colored pink and yellow icing then swirled them over the top layer of cake, adding pale blue sprinkles and birthday candles for a playful, whimsical look. All in all a definite make-again cake — this one is going in the files!
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