AHi!

I made a carrot cake yesterday in an 8x3 round pan. The oven was set @350 convection and I used the middle rack. The cake baked for about an 1 1/2 hr. I checked the cake until the tester came out clean. Also, the top of the cake was beginning to turn a dark brown. Today I was planning to torte and fill the cake and I noticed the center isn't fully cooked. Am I doing something wrong, or is it my oven temp? Also, cutting into the top is like slicing italian bread. How much longer can it handle without the top and bottom turning to a cement block, yet the middle is not completely cooked?

Thanks! Joanna

I had a similar problem a few weeks ago.  After I had torted it I ended up throwing the pieces back in the oven and after half an hour (2 hours in total) I gave up.  I decided I had a faulty recipe.

AThanks! I'm also going to look into the heating cores and lowing the temp.

A trick I learned a long time ago is to toss a flower nail in the bottom of your pan when you bake (if a bigger pan, more nails) it will act as a heating core cooking the center without any loss in cake like a heating core gives you.I put parchment in my pans so I just put the flower nail thru the parchment and the nail area never even touched the cake.  I believe there is a blurb about it in the tutorials..... =-) I know it wont help you this time but maybe for the future!  Good luck!

AThank You cakemommy2012, that's exactly what I'm going to do! I appreciate your help!

Thanks:-) Joanna

AHi cake mommy, I just tried the rose nail, and worked like a charm! You restored my confidence!! Thank you again for taking the time to help! You're awesome!! Joanna