ok, i baked my carrot cake with raisins and nuts in a 11x15 pan, it looked great but after it was completely cooled it sank too much in the center. also the surface, what was touching the pan looks like a fruit cake, its very dark, not burnt just dark. i gotta rebake, its just not acceptable for an order.
My recipe seems like a standard recipe after compairing it to many many others, the only differance is most of them are baked in 2 or 3 round pans and not a sheet pan.
anyone have a tried and true recipe for a sheet sized carrot cake with nuts and raisins. ive still got time to rebake but i do need to go shopping for more ingredients.
Thanks Jan, i will save these for next time. I ended up using a yellow mix making it carrot, i just hate to have to do that, but to make a scratch in a 11x15 and have it sink is not something i can keep trying, at this time anyway. Next time i also think i will do only carrot and not offer the nuts and raisins or pineapple in it.