On Sunday, I actually made the Silver Palate Carrot Cake that Jeanne so highly recommends…and the taste was fabulous. I actually took pics but forgot to e-mail them to myself at work.
My husband’s review is that it is dense and needs more cinnamon. But to be fair to the recipe I had to explain to him that carrot cake is usually dense and not all cakes are going to be fluffy and cloudlike…his response “Oh”. And he is a cinnamon freak, so it doesn’t surprise me that he would want more. But he did like it and say it was a keeper. And Jeanne also warned me to use good quality cinnamon. And it isn’t that I didn’t trust her on that but I just used the Archer Farms brand I had in the cabinet since this was a test cake and I didn’t want to drive all the way to Central Market to get a better quality brand.
My opinion is that it needed less nuts. I like the texture and feel of cake in my mouth. And it is a bit annoying to me for that to be interupted with a crunch of a nut. With that said, I do realize that a carrot cake just isn’t right without nuts. That’s because I always had nuts in my carrot cakes growing up. But I will probably reduce the amount of nuts next time to about half. And I subbed pecans for walnuts as well. I would probably cut out some of the coconut as well…for the same “cake texture” reason stated above.
One of my favorite things about the cake is the pureed carrots. I thought I would miss the traditional grated carrots but I really didn’t…probably goes back to the texture thing.
So that’s my review…the cake was delicious and it will definitely be my go-to carrot cake with a few modifications for my liking.
I used the White Choc Cream Cheese BC with it, which was my first time. I tasted quite a bit of butter when I tasted it on it’s own but less when paired with the cake. However, I think I could still stand a little less than the 6 oz of butter. Anybody else feel this way? Also, it never thickened up enough to pipe with. But I think that was a combination of my errors: (1) not letting the WC cool enough and (2) the butter being too soft.
Thanks for the super-yummy recipe!! I used the pre-peeled, pre-sliced carrot chips instead of peeling, slicing, and boiling regular ones. I already had some in the fridge from making homemade chicken noodle soup. I also thought about using the snack size carrots since they are just regular carrots shaved down to petite size. Have you ever done this? Did I compromise the taste by using the chips?