The frosting I thought had the perfect ratio of cream cheese and butter – some cream cheese frosting recipes I find are too buttery – but I wish I could have made it a little more maple-y. I’m a very experienced baker but when I made these as muffins, they were goopy on inside, crispy on the top and the crumb just didn’t set. Beautiful presentation. I tried to get away with not using parchment (I was out) and that was a bad call. Anyway, just use medium-low heat and simmer the syrup in a small pan until it starts to thicken and is reduced by 1/3 to 1/2, stirring often, then cool and go ahead with the recipe. We make the world’s best (modest? This is the moistest carrot cake that I’ve ever! I whipped up the frosting in a food processor, which took about a minute at high speed. I was a little nervous about the amount of batter in each pan, but it turned out perfectly and it was so nice to not have to bake it forever. PS I used gf flour blend for the flour in the recipe. These cupcakes were fantastic! It’s more important that they’re rotated during the baking time to ensure evenness. I practically paid my hubby to turn the air in our apartment on a bit early (a big no-no). Inital taste is far too oily and sweet. Everyone loved it and, of course, they assumed I bought it which is the highest compliment as far as I’m concerned. I used an 8 inch cake pan instead of nine and devided the batter evenly so my layers were slightly thicker than Deb’s. I let my batter sit while I grated the carrots and toasted my nuts, and then just gently folded things together before baking since I was afraid to overmix. They tasted awesome, and were still nice and moist up to a week after they were made. :). To halve it might make it quite dry (sugar adds moisture). Unlikely to make it to day 3. Yeah, I’ll just be going now. I’m new at baking and cooking and I’m happy to say that Smitten Kitchen has held my hand through it all! Lauren — See Comment #125. All three got rave reviews. I’m planning on making it again for my daughter’s birthday party, and I was hoping to double the recipe and use the second half for cupcakes in addition to the cake. FYI – I made the cakes the night before and was worried they would dry out in the fridge, so after cooling, I froze them. ): So excited to make this for Easter – sounds AMAZING! I did have some trouble with the delicate cake sticking to my cooling rack and needing some VERY fine maneuvering to remove them (even with freezing them, which actually made it worse), so I might put parchment paper on top of the rack next time. I didn’t mess up ingredient amounts, but I used an organic cream cheese. Your cupcakes look brigh orangish in the picture, mine was brown with little orange shadow. However, I just scrolled back in the comments and it looks like one other person had this problem, Laura #475. I don’t make layered cakes that much, but would love to try this one. Just a tad too wet for my taste…any way to make it less wet and dense? Thank you tones and sorry if somebody already asked that question… with an 11months old walking boy around I am not able to spend more than 15 seconds by the computer and read the comments…thanks again!Paulina. Finally, do you live somewhere where you can’t get graham crackers? Thank you! Love the frosting too! Thank you so much for the recipe Deb ! My teenagers both commented to me that it’s the best carrot cake they’ve ever eaten. I just made carrot cake too, but I love your idea of adding the graham cracker crumbs – so delish! 1 cups coarsely chopped walnuts (optional) Is nutmeg easy to shave/grate? Carol — I’m not sure how it would work with matzo cake meal without trying it but a what looks favorable for translation is that the amount of flour is pretty small here; most of the structure comes from the carrots and eggs. I’ve been following your blog and I truly appreciate all the work you put in your recipes. I want to make another one now to keep here at home and enjoy selfishly!!! The graham was subtle but perfect. Stir in grated carrots. One of the previous posters mentioned it giving extra texture as well – so true. Wow. I’ve made this cake every year for Easter since you’ve posted the recipe. It was hard to tell how much batter to put in the pan for each layer, so my layers were much thicker than Deb’s. Also, suggestions for cooking time adjustments? Two quick questions if you’re still checking comments on this recipe. (Duh, of course) Or was it the quality of the cream cheese (used a store brand, not the famous brand.) Joelle — Some people add 1 (8 ounce) can crushed of pineapple, drained to their cakes. I was lazy and didn’t use parchment in the pan, just butter so the cake stuck a little. with every bite. now i know that i can use the tiny side of the cheese grater. He’s like 68 or something like that and has earned the right not to do lunatic diets. Or should I just eat them this way? I made this once before as a 2-layer cake, the whole family loved it! Just made this, as a layer cake, this weekend for my partners’ birthday. I divided the batter in two, baking two thicker layers in about 25 minutes, refrigerated them overnight, and cut them in half with my sharpest knife the next day, resulting in an elegant cake with layers that looked quite delicate. Thanks! Such a delicious cake! Where I live a jar of pure maple syrup is almost $10! Baking is the most challenging part of GF cooking, but this recipe worked very well! Chapeau from Athens GR! I made this for my husbands birthday, as carrot cake is his favorite, however my son is allergic to pecans and walnuts. Baked for about 15. The best birthday cake does tend towards the dryer/sturdier end of cakes, as most yellow cakes (not from a box) do but it shouldn’t be too dry. I’m in love with graham crackers (my golden retriever’s name is Graham! 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