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Carrot Cake

2house67's picture

Carrot Cake (post #71341)

in

I just made the carrot cake in the latest issue of Fine Cooking.  It was amazingly delicious!.  However, the frosting was way too much, and did not use all of it. 

I would now like to make it again  and use the rest of frosting (a bit of a low cal version).  I want to use a 9x13 glass baking dish.  The original recipe was for two 9x2 inch round pans.  Do you think it would bake ok?  Thanks. Josie

Josie
Pielove's picture

carrot cake? (post #71341, reply #1 of 3)

Hi Josie,

What issue is the carrot cake in?  My latest issue is the one with the strawbery shortcake (yum) on the cover.  But, I think your cake should bake okay in the 9x13 pan.  The area of the two 9" round pans is about 127 square inches and the 9x13" pan is 117 square inches, so they are very close.  Just keep an eye on it and bake by doneness not time.  It sounds great-- excellent idea to use up the frosting.

pie

2house67's picture

Carrot Cake (post #71341, reply #2 of 3)

Hi,

It is in an old issue of FC No. 97 (Feb/March 2009), page 72.  It is truly delicious, moist and light. 

I will try the 9x13.  Thanks, Josie

Josie
Pielove's picture

Carrot cake (post #71341, reply #3 of 3)

Hi Josie!

Ah, that is a good recipe!  I have made that one both as cupcakes and as a whole cake-- I agree, it is excellent!

pie