It's hard not to love a classic.
I am a recipe follower, I generally know what I’m doing and the steps to take, but I like to refer to the recipe to make sure my measurements are correct and I’m on track. I do find that when I’m baking a classic, it’s good to stick to the recipe – mainly because everyone knows the cake, knows the flavour, and are harsh critics. You stuff up a classic cake, and you’re out… well, maybe not out, but I imagine your reputation would take a little hit.
One classic that I make regularly, and still follow the recipe for, is carrot cake. It is delicious and I reckon it’s the best recipe around for carrot cake. I don’t add sultanas or nuts to the cake, just keep it simple. The cream cheese icing is essential! And getting the balance of sweetness is very important.
I have posted this recipe a few times on this blog, but I’ve started making this cake as a layer cake, so split the mixture into two tins, bake, then repeat to give me 4 layers. You’ll also have to double the icing mixture if doing this. Enjoy.