I tried the carrot cake recipe this afternoon.
I was initially quite intimidated since the recipe is pretty looong and no pressure, two of my friends already mastered it (!) but i found it a very pleasant experience, as the elements of the cake are so luscious individually.
I did it over several hours to really respect the steps (the longest and most annoying one= let the cake completely cool down before frosting).
Here are the few things i learnt (pending taste test tonight of course!)
- I couldn’t find philly cheese at my local supermarket so i got ‘Kiri’- a bit of a pain to unwrap but equally good
- I bought pre-grated carrots at the supermarket (you can find them next to the bagged lettuce)- couldn’t be bothered to grate 1000 carrots! It worked perfectly fine
- Baking soda is ‘bicarbonate de soude’ in french, and can be found in the pharmacy aisle (!)
- DO take the butter and cream cheese off the fridge as soon as you start the recipe, even before if you can
- Made a mistake and took a small bowl for the egg mixture- take a big bowl! In fact, take the biggest bowl you have 🙂
- I reduced the cinnamon to 1 tsp since french taste buds are not so used to it :p
- I did NOT bother sifting the icing sugar 🙂 – well what can i say i’m lazy!
- Since the frosting did not seem quite lemony enough with the zest of one lemon, i squeezed the juice of the zested lemon on each half of the cake (i figured if anything it’ll make it moister!)
- To frost, i used a tip i had never used before to not mess up the plate i was doing it onto: i cut 4 rectangular shaped pieces of parchment paper and put them under the cake. when i finished i pulled them out and tada! the paper below is pristine 🙂
Let’s see what the verdict is tonight 🙂