Hi there--I'm making this carrot cake recipe http://allrecipes.com/Recipe/Carrot-C..., (trying to use up my loads and loads of CSA carrots--the pumpkins and squash will be next on my list of vegetables to maniacly use up...) which calls for 2 cups of granulated sugar. Silly me, I only have about a quarter cup of sugar. But I do have ultrafine "baker's sugar." Since I've already got something else in the oven, I don't want to leave it to run to the grocery store for more sugar right now... Will I be okay with the baker's sugar? Are there any adjustments I may need to make to the recipe--maybe pull back on some of the sugar, since, presumably, the baker's sugar would dissolve more?
I also happen to have a lot of powdered sugar, brown sugar, molasses, and honey lurking in my cupboards, in case anyone thinks one of those would be a better substitution.