One thing I really like about baking is that you can start off with elements that look rather horrible (take, for instance, this bowl of oil, vanilla essence and eggs - slimy) and end up with something wonderfully un-horrible.
An aside: If you want to know the most effective way to crack an egg, check out this post over at Cupcake Project. Nerdy yet practical.
I made carrot cake back in February and rather enjoyed it. This time I used the same recipe but with gluten-free flour and dairy-free honey icing. I also decided that I didn't need a giant cake, so I halved the recipe and just made a single layer cake in a smaller tin (I guess about 8 inches, but estimating was never really my thing!).
The icing had a lovely, almost pearlescent sheen to it at first... but before long it got tricky on me and separated out rather badly. I think it was the combination of the honey with the Nuttelex. It still tasted fine, but if I was making the same cake again I would ice it JUST before serving so it didn't have a chance for mischief!
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