My two-layer cake may not be as big and tall as Bill's, but I bet you they taste just as good!! And for that, thanks to Dorie's friend, the late jeweler Bill Bartholomew.
And because Bill's cake look so HUGE in the photo, I opted to make half a recipe. Or so I planned. I measured everything in half - sifted the dry ingredients, chopped the walnuts, grated the carrots bla bla bla. Put 3/4 cups of sugar into a big bowl (a half recipe would require 1 cup, but I decided to reduce the sugar further) and then poured the canola oil in. Oooooopppppssss... instead of half a cup for half the recipe, I poured a full cup for a full recipe!! and I really didn't realise the mistake I made in measuring the oil until I became suspicious of the runny oil and sugar mixture. I'm just so glad I realised that before adding the other ingredients! I tell you, this has happened to me a few times before!
The plan was to make half the recipe into cupcakes to bring along when I visit my BFF who had a son last week. But I am SO glad I had to make a full recipe because the carrot CAKE and the carrot CUPCAKES tasted somewhat different! Same recipe, but the texture is more pronounced and much better enjoyed as a slice of cake! Mine was very nutty - I omitted raisins and doubled the amount of walnuts.
I sooped out 24 minis and used the rest of the batter to make two 7-inch cakes. I also reduced the amount of icing sugar in the cream cheese frosting by half - they were already very sweet! I gave some of the cupcakes to my two neighbours and took the cake to BFF's.
This cake is sooo sooo good!! Thanks to Rebecca of Beurrista for choosing the recipe this week for BWD. Check out the rest of my fellow BWD'ers entry this week here. After all this time, I'm still so in love with my Baking From My Home To Yours!