ISO: ISO GailNJ, I just heard Ina Garten making a carrot cake this morning...

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sandi-in-hawaii

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She was grating the carrots by hand (with a box grater, I think).

I was walking back into the room and didn't see it, but I heard her say that you have to grate the carrots that way, and not with a food processor. She said that the food processor makes the carrots too wet, and causes the cake to fall.

Could that have been the problem with your cake? I love carrot cake, but no one else around here does. so I never make it. Can you save me a piece next time?

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Sandi, why don't you make yourself a carrot cake, cut it into small pieces and freeze them...then

when you feel like a piece of carrot cake, you already have it made!

I learned this last year from someone talking about weight loss....or something...you can make desserts, save them in small bits in the freezer, then you don't have to be eating a big piece, just a little one.....

 
Didn't think about that! That might be the ticket.....

Right now, I have some Christmas biscotti in the freezer, so maybe when it's gone, I just might make me a cake.

Thanks for the idea!

 
I'd have to store them in someone else's freezer for the diet to work...

Amazing what you can eat frozen.

 
Ditto. I used to make up cookie dough, keep it in the fridge and bake

one cookie at a time in my toaster oven. But then the one cookie got bigger and bigger so--w..t the h..l!

 
Another suggestion: I used the SP recipe for a wedding, but

semi-poached the carrots first, drained them well, then pulsed them to a thick puree. I had no problem at all with the cakes collapsing in the middle (and I made five 1/2 sheet size cakes).

I went this route because: first, I needed to prep anything ahead of time that I could; second, I wanted to make sure the exact same amount of carrots got in each batch; third, I was worried some wedding guests (over 300) wouldn't eat the cake if they saw carrots in the batter.

Oh, and I used organic carrots.

 
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