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Carrot Cake

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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?

BerryBaby is trusted source on General Cooking

asked 6 months ago

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2 answers 239 views
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Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

added 6 months ago

Yum! Here's a previous thread on some possible impacts of that sugar substitution: https://food52.com/hotline...

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PieceOfLayerCake

PieceofLayerCake is a trusted source on baking.

added 6 months ago

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.

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