Carrot cake from Grandbaby Cakes by Jocelyn Delk Adams

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Notes about this recipe

  • anya_sf on October 05, 2020

    I made 1/2 recipe using the pineapple and walnuts, baked in 2 8"-round pans for 33 min. Using KA self-rising flour, the layers were flat so didn't need leveling. The chilled browned butter needed to soften a bit for the frosting to mix smoothly and evenly. There was just enough frosting for a skilled cake decorator to ice the cake. I am not one and would have needed extra for a proper crumb coat, as the sides of the cake were fairly crumbly, so my cake ended up "semi-naked". But overall there was a good ratio of frosting to cake. The cake was fairly classic with good spices. The browned butter really did stand out to give the frosting a uniquely delicious flavor. My family loved this cake, although our favorite carrot cake frosting is still Rose Levy Beranbaum's white chocolate cream cheese.

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