Tuesdays With Dorie, Bill's Big Carrot Cake

I had one of those sinking feelings that I should not have ignored. I know that not every cake recipe will make a good cupcake- I know this. I also know I read more than one comment on the Tuesdays with Dorie website from others who had had the same experience I was yet to: The Incredible Sinking Cupcake.

But, what did I need a whole carrot cake for? And if I halved the recipe and made just one layer, I would still end up with half a cake that I really didn't have a need for. Hence the cupcakes. They are the perfect "bring to work giveaways". I work at a bank and there's no better way to my co-workers hearts than through their growling, desk-sitting tummies. So, even though I had the feeling, and I had read the comments, I decided I would forge ahead with my cupcakes. Luckily, I did decide to halve the recipe, so I ended up with only 16 sunken cupcakes, instead of 32. Phew.

I did at least try the cake on its own. I had added coconut, pecans and cranberries. Although the cake was good, I found it was a little too sweet. There's something about The Silver Palate's that is hard to beat as far as I'm concerned. I do like this cake better today than I did yesterday when I baked it, but you know what? I'll probably never make this one again.

So, when life gives you sunken cupcakes, make a trifle. My husband joked that a trifle, really should be called a tri-fail as this is what they are usually the result of. My trifle, thankfully was a hit. I layered the cake with creme fraiche that I sweetened only lightly with honey and added a layer of chopped pineapple in the middle. I also sprinkled the cake layers with Sherry- dry or cream, either will work. Topped with toasted coconut, it was a great ending to my boring dinner of chicken and spinach salad.

This week's recipe was chosen by Amanda of Slow Like Honey. Thanks Amanda! You can view the recipe on her site.