Carrot cake, again.

So I recently posted about my insanely good, family secret, carrot cake recipe. My Notre Dame book club friend Caroline tried out the recipe in cupcake form for a co-worker’s send off and it looks like they turned out great!

From Caroline on cupcakes vs. cake: “I baked the cupcakes for about 25 minutes, but I did everything else the same. It made 24 cupcakes plus a mini-cake (maybe 5x 8 — I had run out of cupcake liners.) I did cupcakes, because they’re easier to share in the office, but I feel like the round cake is really the way to go as it allows for the highest frosting to cake ratio. :)”

I also wanted to let you know that I have figured out how to make nice frosting in humid HK. You cannot buy C&H because it comes in that glassine type bag, but it is not sealed so all of the moisture in the air can get in.

I honestly don’t even know why they sell this here because it is literally rock hard pellets… but what you should buy is this Hong Kong Top Brand icing sugar, which is even finer than powdered sugar and comes in a sealed plastic bag. My cream cheese icing with this stuff was even smoother and more delicious than it is in the States.

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