Today I made an amazing carrot cake from Sally's Baking Addiction. Had look up many carrot cake recipes and used this as the base. What I found interesting it called for brown sugar 1-1/2 cups and 1/2 cup granulated. My switch was 1 cup brown, one cup granulated. Not sure if this made a hige difference in how ot turned out but it is delicious. Instead of cream in the frosting I use A fresh Meyer's Lemon juice and zest. I ate too much frosting and had sugar shakes but OMGosh, delicious! My question is by switching the sugar measurements, would that impact end result?