I make carrot cake that stays together until it's sliced. When I cut the cake it crumbles and I'd like to have a whole piece and not just a pile on my plate. Any suggestions? This is the recipe that I use.....a tweaked version of the one I found here. TIA!
1 pkg yellow cake mix (18.25 oz)
1 pkg vanilla pudding mix (3.4 oz)
1/ 2 cup SR Flour
Â¾ cup sugar
1/2 cup fresh orange juice)
1/2 cup oil
1 cup sour cream
2 teaspoons cinnamon
3 cups grated carrots
1/2 cup raisins
Â½ cup walnuts
Maybe try adding some butter, as I think it makes some cakes stick together better.
I think I'd ditch the orange juice and use some orange zest instead. Rub the zest into some of the sugar to release all the oils. I'd start there.
But I'd also cut back on the oil a tad --use a scant half cup, just under a half cup.
And you don't need all that extra sugar either--maybe use half of that too. There's a lot of sugar in the pudding. Sugar is considered another liquid.
Hey maybe get another recipe.
I agree it's got too much sugar and maybe oil. I'd sure cut those two down to about 1/3 cup....... and I'd cut out one of those eggs.
I'm not a carrot cake maker, so I can't help with the recipe, but sometimes it's the knife that causes the crumbs. A good, serrated knife (not a thin flimsy one) will cut a cake SO much nicer!
Wait wait I got it--besides all my other recommendations.
When you grate your carrots--then chop them up so they are all real fine and small so they will cut easy and not tear apart.
Think that will help???
sometimes when you tweak a recipe things happen. have you made the recipe as written? the cake may not crumble if you make the recipe as written. just a thought.......