I can personally testify…Jill’s Carrot Cake is AMAZING!! I am surprised by the secret ingredient, but she is absolutely correct…I would have never guessed it, but it does add something incredibly special!!!
Hi Jillian, than you so much for sharing this , I ate it at Lauren and Scott’s wedding and it was divine. I’m making it today and wanted to make a larger cake either 26 or 30 cm. Will that still work ok with the times? So appreciate you sharing this , warm regard Nell
Help! Jillian, help! Once again, I have made the huge mistake of watching one of your scrumptious videos at 11 pm, and of course, I have NO carrots and NO "secret ingredient>' AND, at the end of the video when you were cutting that beautiful cake, my mouth began to water!! OMG, that looks so amazingly, positively, undeniably, undoubtedly...so goood...I' starving!! Oh, is your cream cheese frosting a bit thin? Can I stiffen it up just a touch with more icing sugar? And, do you keep this cake in the fridge...with a fork right there, so when I go eat it in the middle of the, Oh, wait! It's not IN MY fridge! *sigh*
Thanks for the lovely feedback. My cream cheese icing was very runny on the day and I only realised afterwards that I forgot to put a whole kilo of icing sugar in it. So the recipe will make a fine thick icing for you.
Hi Joey, depending on where you live you should be able to buy it at your local grocery store and if it's not available then any asian grocer will have it! Cheers! J
Hi Suman, it depends on where you live. If its very hot and humid then you can start right out of the freezer, which is what I use to do in the bakery because we had no air conditioning! By the time you've crumb-coated the cake, its well on its way to being defrosted. However if you're in a cold climate then you'll want to wait until you've got a little bend in your cake layer before you begin icing. Hope this helps! Happy icing and thanks for watching! J
Hi Sandy! If you have a scale its 3 grams - if not, it's 1 1/2 teaspoons. The full recipe is listed in the comments below my video in case you haven't seen it yet ;) Hope that helps. J
I can personally testify…Jill’s Carrot Cake is AMAZING!! I am surprised by the secret ingredient, but she is absolutely correct…I would have never guessed it, but it does add something incredibly special!!!
Thank You Stacey!!
Thank you for sharing this yammy recipe ❤️
Hi Jillian, than you so much for sharing this , I ate it at Lauren and Scott’s wedding and it was divine. I’m making it today and wanted to make a larger cake either 26 or 30 cm. Will that still work ok with the times?
So appreciate you sharing this , warm regard Nell
This recipe is amazing 😍
I miss your cake!😋
I miss you!!
@@JillianButler I'm glad you are continue doing the youtube channel! 😍
this cake is amazing
Than You!!
I guessed it!
Bravo 👏👏
Wow!
Loooooove your videos !!
Thanks love!!!
Help! Jillian, help! Once again, I have made the huge mistake of watching one of your scrumptious videos at 11 pm, and of course, I have NO carrots and NO "secret ingredient>' AND, at the end of the video when you were cutting that beautiful cake, my mouth began to water!! OMG, that looks so amazingly, positively, undeniably, undoubtedly...so goood...I' starving!! Oh, is your cream cheese frosting a bit thin? Can I stiffen it up just a touch with more icing sugar? And, do you keep this cake in the fridge...with a fork right there, so when I go eat it in the middle of the, Oh, wait! It's not IN MY fridge! *sigh*
Thanks for the lovely feedback.
My cream cheese icing was very runny on the day and I only realised afterwards that I forgot to put a whole kilo of icing sugar in it. So the recipe will make a fine thick icing for you.
Where can i buy that 5 spice??
Hi Joey, depending on where you live you should be able to buy it at your local grocery store and if it's not available then any asian grocer will have it! Cheers! J
Hi Julian
I’d like to make this recipe but half it. Would u recommend putting half the batter in 1 cake pan or 2 instead of 3? Much appreciated
Hi Roselle, thanks for watching! I would recommend putting half the batter into 2 x 8” cake pans. Happy baking! Jx
@@JillianButler thank u for replying, God bless 😊🙏🏼
If I have frozen cake layers, how shall I defrost them ? Can I start frosting them right out of the freezer? Thank you :)
Hi Suman, it depends on where you live. If its very hot and humid then you can start right out of the freezer, which is what I use to do in the bakery because we had no air conditioning! By the time you've crumb-coated the cake, its well on its way to being defrosted. However if you're in a cold climate then you'll want to wait until you've got a little bend in your cake layer before you begin icing. Hope this helps! Happy icing and thanks for watching! J
Thank you for the secret ingredient . Please can you tell us how much is on table spoon or tsp on each ingredient on this secret ingredients.thank you
Hi Sandy! If you have a scale its 3 grams - if not, it's 1 1/2 teaspoons. The full recipe is listed in the comments below my video in case you haven't seen it yet ;)
Hope that helps. J