Michelle's Carrot Cake

Michelle's Carrot Cake - student project

Michelle's Carrot Cake - image 1 - student projectI opted not to wait to get the proper round cake pans and just worked with the square one I already had. So, a carrot cake for squares! :) Also, I made carrot decorations out of a real, large carrot by carving the two mini-ones from it, blanching them, and oiling them a bit.

The main problem I had was that the Philadelphia cream cheese substitute I got (in SE Europe) was inadequate, and it got all runny after mixing for icing (I read it happens a lot with the wrong kinds of cream cheese). Next time, I'll try to get a better option.

The cake tastes delicious, the texture is nice, and it could stand up against the commercially made carrot cakes I tried! In the future, I'll try to make it more beautiful :)

The only dilemma I still have is the amount of sugar in the icing. 16 oz seemed like too much, so I went for around 11 (320g), and it still tasted a bit too much on the sweet side. I know it's a matter of personal taste (literally), but do you have any advice on icing modifications for those of us who would prefer to use less sugar?

Michelle, you are a wonderful teacher. Not only you've got the right skill set, but your warm, soothing voice and tone helped me remain calm while making the cake. Keep up the great, sweet work!