First of, apologies for the recent spate of rehashed recipes. But as they say, if it ain’t broke, don’t fix it.
So I basically made my carrot cake recipe twice over in the last couple of months, but decorated them slightly differently. I used the same recipe, just that I distributed the batter into two pans to get two layers of cake. Baking time can be a little shorter, perhaps around 45 minutes instead of an hour.
I also opted for a plain buttercream icing as opposed to a cream cheese one, only because I think buttercream is more stable and reliable than cream cheese, which tends to go runny when it gets warm. (I had some problems with cream cheese icing in my orange and walnut cake.)
Well, that’s about it. I’ll have more new recipes up soon.