One layer was given to my mother (after I took the pics that is) and the other two I took with to an aunt's home. Where my cousin who married a week ago, cut up her wedding cake for tea too.I love the addition of coconut in the batter and while the original recipe called for plump raisins, I opted for the addition of cranberries instead.
Half way through preparation, I realized that I had used up all the oil that I had on the 500 snowballs order for Saturday morning. Having to improvise, I decided to melt some butter as a substitute. I was a bit apprehensive as to the result I would get but I crossed my fingers and just hoped for the best. I beat the eggs and sugar together, while the recipe called for the oil and sugar to be beaten first and the eggs added one at a time.
The end result was a deliciously moist cake with tonnes of character! And the addition of coconut to the cream cheese icing lent a nutty, toasty taste to every mouthful!
This cake's definitely a keeper and one I will continue to make for years to come!
PS: I've been struggling to add some more pics, but somehow blogger's been uploading them upside down :D Will try again tomorrow!
Grr! Blogger ate my comment!
ReplyDeleteThe coconut in the frosting does sound yummy & am so glad you enjoyed this cake.
Thanks for baking with us this week!
I'm glad this recipe is a keeper for you,and thank you for taking the time to bake along this week!
ReplyDeleteI didn't try the coconut in the frosting (fam doesn't love coconut like I do) but I just might have to try it next time...
you did the whole three-layer cake!! I envy you! :) isn't this recipe a keeper?? love this and would probably not try another carrotcake recipe ever!
ReplyDeleteI couldn't make this and I know I missed out but I am hoping, in the summer, when I have more time, I can fill in with this.
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