Golden wheat carrot ring from The Cake Bible (page 75) by Rose Levy Beranbaum

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: White chocolate cream cheese buttercream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on May 04, 2022

    Very nice carrot cake, and definitely one of the easier cakes in this book. I loved the butter-honey flavor combination (I used clover honey) and the crumb was light, tender, and moist over several days of storage. Recipe calls for a fair amount of lemon juice but its flavor is very much in the background. Ditto for the whole wheat flour, though I did use mild white whole wheat. I measured all ingredients by weight and removed the cake from the oven once the center reached 195F. Crumb was a little bit too moist/gummy - maybe because I forgot to mix in the butter until after I'd mixed in all the other ingredients (oops), maybe because I used mostly unbleached vs. bleached cake flour, maybe because it really needed to bake until 200-210F which would have required a bit more baking time than called for in the recipe. Cake also stuck to my savarin mold and ended up looking pretty shaggy but that was probably the fault of my mold which has seen better days!

  • Frogcake on February 28, 2017

    Not my favourite carrot cake. Mine turned out more like a pudding -was not fond of this texture and I don't believe I did anything wrong. Wouldn't make this again.

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