Currently baking out of Sky High, Irresistible Triple-Layer Cakes by Alisa Huntsman and Peter Wynn
I’m calling this cake “Everything but the Kitchen Sink Carrot Cake.” It was a train wreck in cake form.
This carrot cake had a little bit of everything in it, and I do mean everything. Besides the carrot, there’s dried apricots, honey, walnut oil, ginger, pineapple, coconut and orange marmalade. All wrapped up in a cream cheese frosting. All good-tasting things. And yet, still a train wreck.
I’m not sure where the cake went wrong. There is nothing unusual about the mixing directions. Besides using a flavored oil instead of something more neutral, there aren’t any really strange ingredients. I think there was just too much stuff in the cakes and not enough batter to suspend it all. The cakes themselves are very fragile and sticky, and it was a bit of a battle to get the parchment off and get them stacked.
The frosting is okay, there just wasn’t nearly enough of it to fill and frost a 9-inch, 3-layer cake.
And speaking of that flavored oil? The author calls for walnut oil instead of using walnuts. She says you get a subtle walnut flavor without the nutty texture. One bottle of $10 walnut oil later, I couldn’t taste nuts at all.
It certainly sounds good and with a dollop of vanilla ice cream on it would be great I think…lol The way I think you would never guess that I cannot seem to gain weight these days would you. I am going to try egg drop soup today because i always wanted to make it but it is alot harder than you would think to make it right.
Yikes! I guess I’m a nutty kind of girl. I’d want the crunch. I’ve never seen walnut oil in the store. I’ll have to check it out. You’d think something that expensive would make the cake way better. The picture doesn’t show much of a train wreck. It looks pretty! What was Bryan’s vote on this one?