u/chyuffenbeck

My first time making an actual cake. I’ve done the cupcake version so many times!

I don’t prefer nuts in cake, so I subbed for 100g of almond flour for some nutty flavor (in cupcakes I normally sub an extra 1/2-1c AP flour). I wish I would’ve added in another 50g of AP flour or almond flour as the cake is very moist and could use more density IMO.

I think next time I’ll also shred the carrots thinner, or maybe half pound the normal shred and the other half pound a thinner shred.

I’ll also be doing a batch and a half of the frosting next time! I’d rather have some spare than be scraping every last bit to get the coverage I’d like (which I still didn’t).

blackberry caramel tart!