Saturday, March 12, 2011
I would say I followed the recipe in the Tassajara Cookbook for carrot cake, except that I diverged from it so much that it's not really true. What I did was use the recipe, but: I substituted golden beets for the carrots, and I added 2t vanilla, 1t salt, 2t baking powder, and 1t baking soda. I also cut the sugar in half. I think the final result is good, but with cakes like this one never really knows until the second day. My spouse thinks it's delicious today.