Welcome to our Coffee Break forum! Here you can chat to other members, not just about cooking, food and recipes, but anything that takes your fancy. Share your stories, culinary or otherwise. So. What’s on your mind today?
I just finished baking the Ultimate Carrot Cake with Marscapone, Fromage Frais and Cinnamon Icing but am very disappointed. :-(Firstly, the recipe calls for the dark brown soft sugar to be "sifted"!?! Gave up that effort after a while.Then, the amount of batter just isn't enough to "divide...evenly between the [2] prepared tins" - it will just about cover the bottom of the 2 tins.I therefore baked it in a single tin for a litte longer than the stated 30mins (about 50-55mins). But taking the cake out of the oven it didn't show any signs of being "nicely risen". It's an expensive recipe that I have followed to the letter. I'm not an inexperienced cook so I'm thinking there may be a mistake with this recipe.Has anyone else tried this recipe? If so, what was the result?
Oh dear, what a shame. I've made this cake several times and have never had any problem at all. It ends up about 3-4 inches high and tastes divine. I've checked out the recipe in my file against the one on the current site and it's identical. I imagine the reason for sifting the sugar is just to make sure there are no lumps but I never do that - just press it with the back of a spoon. It's definitely one of our favourites particularly for special occasions.
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