I made a carrot cake recipe the other day, my first time ever making carrot cake. It was a recipe off this site, rated 4 or 5 stars. It called for 1 1/3 cups of oil.
I had a bit of a hard time baking it 'cause I had too much batter in the pan, so it was way more 'done' on the top than the center.
Anyway, when I torted the cake, and touched the middle of it, oil oozed from it, to touch it, my finger would be greasy.
I know carrot cakes have a lot of oil, so they are really moist, but this cake does not seem right at all. The taste is good, but I am leary about eating it because of all the grease.
One more thing, is that the recipe called for 4 cups of grated carrots, and I only had 3 cups... I saw a few different recipes that were similar, and they only called for 3 cups so I figured it would be ok, but could this be the problem?
It seems like your cake kind of seperated. Go to ladycakes.com and try one of the recipes listed there. I have tried several and they are wonderful (never had a bad recipe yet!). Maybe you'll have better success with one of these.
BTW, don't worry about the oil. You don't notice it once it's baked (except for the moistness) Good Luck!
Melissa, it happens to everyone.
There's a carrot cake recipe on allrecipes.com that I tried, loved, and reviewed just a week or so ago. I could find it for you, or if you search for carrot cake recipes there, my username is "Stu26" under the review. It was a fabulous recipe, super-moist and truly the best carrot cake I've ever had. And I loooooove carrot cake.
I just realized I didn't really address your question. I don't know why it didn't work--Maybe you should have gone with the 4 cups of carrots. Maybe someone else knows more about the how-to of the recipe.
Thanks ladies. I found that recipe on allrecipes.com, and it is the same recipe I used, actually Maybe I did not cook it well enough, and possibly the extra cup of carrots would have made a difference. I will try it with a bit less oil next time also, like you said in your review.
How funny that that's the recipe you tried! It really worked great for me using a bit less oil than what was called for, but yes, it's a really moist cake. I don't remember changing anything else on it. I always bake cakes until a toothpick--or skewer or "cookie pop stick" for deeper cakes--comes out clean, regardless of how long the recipe says to bake it, so maybe this one also just needed extra time--I don't remember. Good luck when you try again.
ya know I never thought about it before but I havent made a carrotcake in forever.... hmmmm I may have to make one....the recipe that I have, somewhere, calls for jars of baby food carrots..... and its awesome. Just wonder if I can find it!
Hi all...I tried the recipe that is in the Wilton Wedding Cakes, A Romantic Portfolio book. Very delicious, only 1 c. oil and the 4 c. grated carrots. We would probably eat carrot cake~good carrot cake~over chocolate any day, especially with good cream cheese frosting...mmmmm!
I agree with that!!! I am not much of a cake eater, but carrot cake is great, my favorite however is Boston Creme Pie, though I cant imagine how to decorate a BCP to make it look any better.
I love carrot cake as well. Especially the cream cheese frosting.
My kids love the batter bowl (I switch before I add eggs). They have tons of fun. Oh to be a kid again. Who am I kiddin I still am
I made a cake within the past week that did the same thing... the one I used was adding 1 egg more then the recipe, box of instant pudding, 1/4 more oil then recipe asked for.... and well had the same problem... one of the cakes looked like a cheesecake....one looked like an undone cake but when you touched it it was more done then it looked...... I dont know.. I guess adding more to a cakemix then it asks for isnt always what its cracked up to be.....