Of all the cakes I bake to take to my coworkers, the King Arthur Flour, Everything But the Kitchen Sink Carrot Cake has to be the one that disappears the fastest. I used dried pineapple this time, instead of using canned and crushed … and I think I prefer the canned, believe it or not. Yes, the bursts of sweetness from the dried fruit are nice, but I think that I prefer the slightly tart bursts of raisin (or currant, in this case) with the pineapple more evenly distributed throughout.
Since this one started out to be a double recipe but ended up being a quadruple recipe (I doubled the flour in my head … and then doubled it again), I decided to play a bit with the sugar and only include 3/4 the amount of sugar. I find that this actually worked out quite well – that the cake is not so over-the-top sweet this way. I adjusted the spices a wee bit, as well, with more nutmeg than called for, and less allspice.
I pre-sliced it before frosting it (it’s a 14″ x 14″ cake pan, so I went with a 6 x 6 slice). This is the first time I’ve tried this, and I think it’s something I’ll do again, particularly with such a large cake. This cake isn’t going anywhere, it’s so dense, and this will definitely make life easier when trying to serve pieces at work. I had initially thought to leave it in the cake pan, but that’s been problematic in getting pieces out, and this way I could put chopped nuts around the edges (to let people know, very clearly, that there are nuts in this cake).
We’ll see how long this lasts, tomorrow. With 36 pieces, I’m guessing it’s going to last until lunch … but I’ll make a point of emailing around to let people know that they can can come visit for cake.
As always, when using this pan: this is a huge cake. It’s always rather surprising (although it shouldn’t be, when considering that the pan won’t even fit in any of our cabinets).