Carrot and Walnut Cake

Page 200

(1 review)

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Recipe Review

Pretty good, but it seems to me that betting the egg whites separately doesn't really add anything.
- Nice is that it uses an extra egg white, using up one from the freezer (where they seem to accumulate).
- Sift together the flour, etc.? No thanks, a nice stir will do fine.
- I used 200g sucre de canne (a natural brown sugar) instead of 270g white (caster) sugar. Ed thought this was fine. I thought it was a just a bit undersweet for a cake, so might use 210g or 220g if I make this again.
- An 8in layer cake pan works fine. This really isn't a cake that needs a springform pan. Lining the pan with a circle of waxed paper is nice, of course.
- Interesting icing, with a high ratio of cream cheese to butter and honey used in addition to the powdered sugar.

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