We offer carrot cake as one of the standard flavours we can make, however I haven't done one for a while. A friend has ordered one for her birthday next month, so I felt it was high time the recipe was practiced, to make sure it'd be ready. I've made this recipe successfully a few times, but always in a large traybake tin. So this was a new way, in a round tin for presentation. Luckily, after my last disaster - sorry cake, I used a deep enough tin and the mix had plenty of room to rise. And it did, beautifully. But I feel it'll need another 10 minutes or so cooking time next time, the lower half seems less well-done than I would have liked (proof will be in the tasting tomorrow). Annoyingly, an inserted skewer comes out clean at this stage of cooking/baking even though the cake isn't totally done. Makes it quite tricky to judge without tasting... I wonder what other home-bakers do??
Then it was a case of seeing how much icing the recipe made, when translated to a round layered cake. The height of the final product was such that it could, conceivably, be layered three rather than two times. I just did two layers, and only managed enough cream cheese with orange zest icing to do the central layer and a thick-ish one on top. Visual reviews are positive though, which is encouraging. Thanks!