Help On My Carrot Cake??

Decorating By lainalee Updated 28 Aug 2008 , 7:29pm by iluvjay829

lainalee Posted 28 Aug 2008 , 5:42pm
post #1 of 5

Making a carrot cake for a wedding Sat. Made a sample cake for the Bride to taste, and even though it tasted really good, and she loved it, it seemed to be amost tooo oiley. Not the taste, but on the platter it was leaking oil from the bottom. It was really moist, but I'm afraid if I don't adjust it somehow it will be a mess to display.
This is the recipie I used. Any ideas? TIA
3C carrots
2C flour
2C sugar
2t baking soda
1t baking powder
1/2 t salt
1t cinnamon
4 eggs
1 1/2 C oil
1 1/4 t vanilla
8 oz. crushed pineapple
If I reduce the oil, will it still turn out? icon_confused.gif

4 replies
soccermom17 Posted 28 Aug 2008 , 5:52pm
post #2 of 5

My recipe is very similar. It calls for 1 C. oil and I backed the sugar off the 1 3/4 C. Since you're putting the pineapple in it, it will get moisture from that too. My recipe is the Better Homes and Garden one. Hope this helps a little. It should turn out just fine reducing the oil.

Mothersuperior Posted 28 Aug 2008 , 5:57pm
post #3 of 5

I have made the following recipe from Emeril and love it. Good luck:

Gigi's Carrot Cake Recipe courtesy Emeril Lagasse, 2002
Show: Emeril Live
Episode: Desserts to Die For

3 sticks, plus 1 tablespoon unsalted butter
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 large eggs
1 teaspoon pure vanilla extract
3 cups grated carrots
1 cup chopped toasted pecans
Pecan Cream Cheese Icing:
8 ounces cream cheese
1 stick unsalted butter
1 (1-pound) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans

Preheat the oven to 350 degrees F.
Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.

Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.

For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.

When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.

Karema Posted 28 Aug 2008 , 7:29pm
post #4 of 5

My recipe only has one cup of oil and it is fine. Try reducing the amount of oil.

iluvjay829 Posted 28 Aug 2008 , 7:29pm
post #5 of 5

I made the one from Southern Living called "the best carrot cake ever." Several people told me it was. You could check it out on their website. Good luck!

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