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You are awesome - thanks so much - based on your reply I assume you bake a lot - I do as well - be glad to help you with any of your questions - not hthat you probably need it. I love the "chemistry" of baking and am always pushing the envelope to create new combinations etc. Thanks again and I will try it this weekend. By the way - I frequently add a buttermilk glaze to each layer of my carrot cakes and let it soak in while cake is cooling - glad to share recipe if you want.

MsgID: 0211242
Shared by: caroline,tx
In reply to: ISO: carrot bread from carrot cake recipe
Board: All Baking at Recipelink.com
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  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
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