Carrot Cake

My go-to carrot cake recipe is an old Martha Stewart recipe that I adapted. I replaced all of the white sugar with brown sugar because, apart from adding a depth of flavor, brown sugar is more hygroscopic (water-loving) than white sugar...so the end result was more moist. I've done this for chocolate, red-velvet cakes and banana cakes, as well as brownies. When making simple, dump and stir cakes (where oil is usually an ingredient), I don't regard too many rules when using sugar substitutes. And when creaming is involved, I will often substitute varying amounts of brown sugar. If it suits the flavor, I substitute brown sugar for white sugar in both my yellow and white cakes as well. I happen to LOVE the flavor that brown sugar imparts to baked goods, so as long as I think the caramel-y, molasses-y flavor pairs well, I don't think twice.

When working with baked goods that aren't contained by a pan (cookies, pastries, enriched breads) I may experiment with substitutions, but I am aware that the texture, rise or spread may be altered a bit. Things I've successfully used varying amounts of brown sugar in include the previous mentioned items as well as pastry cream/custard, chocolate chip cookies, banana bread, tart and pie crust, shortbread, various scones, coffee cake, flourless chocolate cake, ice cream base, meringue, marshmallows, cheesecake, pound cake, etc.

Yum! Here's a previous thread on some possible impacts of that sugar substitution: https://food52.com/hotline/3988-can-i-substitute-white-sugar-for-a-portion-of-the-brown-sugar-called-for-in-a-recipe-i-have-about-h