OK, so it was supposed to be "Fluted Carrot-Tangerine Cake"
Didn't have the right pan.
Didn't want to buy one.
Sometimes you make do.
Here's a secret.
I keep ginger in the freezer.
It grates up just fine when frozen.
Sometimes I don't even peel it.
You can gasp now.
My baby loaf pans.
Not fluted.
Used the wrong grater.
Smaller would have been better.
It's not like I didn't have others to choose from.
Added plenty of orange glaze.
We liked this nice little ginger-orange cake. Would have been hard pressed to identify it as carrot cake in a blind taste test. See what the other Tuesdays With Dorie bakers thought here.
And now, a shoe:
I just caught up on this recipe on the blog today - this cake is so good! I love your baby cake version. I think it's good to be flexible with pans - it even feels a little empowering to know that you can adapt recipes to what you have, rather than collecting equipment you might not use often.
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