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Why did my carrot cake bake like this?

post #1 of 13
Thread Starter 
Last night I baked a carrot cakes and it like completely ruined. I followed the recipe exactly, I put it in the oven and 30 min later I checked it and its like the middle didnt even bake and the outside was done? It looked like I punched it in the middle of the cake? I dont know why. Ive made carrot cakes before and it has never done this. (But this is the first time making this recipe) so please take a look at the picture and tell me what I did wrong. (I am also around 5,000 feet so maybe it has something to do with altitude?) Also when it said 3 cups carrots do you loosely measure them or pack them?
This is the recipe I used..

Carrot Cake Straight Up

http://cakecentral.com/recipes/6073/carrot-cake-straight-up

Thanks for your help Mark Mexicano
LL
post #2 of 13
It sounds like it would be a good recipe to me... maybe some of the experts will see your post.
Sorry, I'm no help... icon_sad.gif
post #3 of 13
Thread Starter 
yes the parts that baked were absolutely amazing!!!
post #4 of 13
Looking at the picture, I would say you should have used more flour or less carrots. For 3 cups of carrots, I think 3 cups of flour would have given you a better consistency.
post #5 of 13
I really don't know much about the science of baking so can't help you there.
Are you sure your oven is right on target temp wise? Thats about all I can think of.
Sorry you had such a problem.
post #6 of 13
Too much butter and not enough flour. Try 1 or 1½ tsp BP as well as reducing the BS to 1 or 1½ tsp.
post #7 of 13
Ha! I'm in New York and the same thing has happened to me with 3 different recipes. I wish I had the photos! And I hate shredding carrots. The recipe that saved me was Martha Stewart's Carrot Ginger Cake recipe. I don't know if it works because it has buttermilk in it-but it's great. Good luck.
post #8 of 13
for me that a lot of carrot i think that you only need 2 cups of carrots loosely measure and some BP HTH
En la vida no hay premios ni castigos solo consecuencias.
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En la vida no hay premios ni castigos solo consecuencias.
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post #9 of 13
This may help.

Adjustment for 5000 feet:


Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
Reduce sugar: for each cup, decrease 0 to 2 tablespoons.
Increase liquid: for each cup, add 2 to 4 tablespoons.

Increase oven temperature by 25 degrees F.
post #10 of 13
Carrot Cake Straight Up by jkalman (some of the CC recipes lost their author's name when the feature was updated) is my favorite carrot cake recipe. icon_smile.gif

Since carrot cake is my DH's fav, I usually bake it in a 13x9x2 so it's easier for him to snack on (no decoration, just cream cheese icing).

I always bake using bake even strips and inverted flower nails (for larger pans or heavy batter) at 325F.

That being said, I think you would still have had problems because of your high altitude, as Narie advised.

Some additional high altitude baking help:
(Start right off by increasing baking temp. by +25 degrees to help set batter.)

http://www.ochef.com/327.htm

http://www.brettagold.com/worksamples/articles/highaltbake.pdf

High Altitude recipes:

http://ces.uwyo.edu/PUBS/B427.pdf

http://aces.nmsu.edu/pubs/_circulars/circ293.pdf

HTH
post #11 of 13
Thread Starter 
thanks everybody!!!
post #12 of 13

God bless you!!! I've been in in a high altitude for 3 years!! All other cakes bread not problem... but Carrot cake.. I said I would get this cake down if it was the last thing I Did! Thank you thank you.. Imma give the adjustments a try and keep you posted :)icon_biggrin.gif

post #13 of 13

JanH does your Carrot Cake Straight Up make good cupcakes??

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