I’m making this cake tomorrow for the first time! I’ve read comments that the cake – espeically the frosting (the one with a custard base) can be a bit tricky, and wondering if anyone has any advice for a first try? Will post pics afterwards!!
Also – is there any reason not to shred the carrots in a food processor?
[https://www.seriouseats.com/carrot-cake-recipe](https://www.seriouseats.com/carrot-cake-recipe)
[https://www.seriouseats.com/cream-cheese-buttercream-recipe](https://www.seriouseats.com/cream-cheese-buttercream-recipe)
by GallantBluebird
1 Comment
Mia en place makes it easier for sure. Prep your carrots and do any of the fiddly things tonight if you can.
I have made this several times and prepping makes it whip up quicker. For the icing: just take your time, follow the instructions, and use a thermometer to verify temps. If it gets too warm just pop it back into the fridge per the instructions.