Hello!
I've never made carrot cake before and eaten it only once so dont remember the texture very well.
I want to make a dome cake (using the pan from the dress cake) topped with a ball but am not sure if carrot cake will hold up to being stacked like that. Is it pretty crumbly? Any suggestions?
Thank You!
any carrot cake i've ever had is actually pretty dense, so it should hold up well. if you're doing a doctored version from a box, i would add a package of cheesecake pudding to make sure.
I think it will depend on your recipe. If it's a box cake, it may be prone to crumbling. The recipe I use is pretty dense and holds up really well, but it's a scratch cake. Here is my recipe, scaled for a single, double or triple batch:
Sngl. Dbl. Trpl.
2 c. 4 c. 6 c. flour
2 c. 4 c. 6 c. sugar
2 t. 4 t. 6 t. baking soda
2 t. 4 t. 6 t. baking powder
2½ t. 5 t. 7½ t. cinnamon
1 t. 2 t. 3 t. salt
4 8 12 eggs
1 c. 1¾ c. 2½ c. oil*
3 c. 6 c. 9 c. grated carrot
*more can be added until desired moisture level is reached
Pan Preparation:
Preferred: Lined with parchment (bottom & high-collars on sides), then sprayed, floured.
Alternately: Greased and very well-floured.
Directions:
Combine dry ingredients thoroughly in large bowl. Make a well in the center. Add eggs, oil and carrot.
Combine thoroughly. Pour into prepared pans. Bake @ 350° until done (toothpick test).
NOTE: This cake takes a pretty long time to bake, depending on how much batter you put into the pans. I generally will bake it at 325° to keep the exterior from burning/drying out before the interior is baked through. It does help to have a cake core for any pan larger than 10" (or use multiple flower nails, which also helps).
I hope this answers your question. Good luck!
Odessa
I use King Arthur flour carrot cake recipe and it come out dense, but it's still really moist.
Cake
1 1/2 cups (10 1/2 ounces) vegetable oil
2 cups (14 ounces) sugar
4 large eggs
1 tablespoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 teaspoon salt
2 teaspoons baking soda
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
3 cups (11 1/2 ounces) finely grated carrots
1 1/2 cups (5 3/4 ounces) chopped pecans or walnuts
Cream Cheese Frosting
1/2 cup (1 stick) unsalted butter
one 8-ounce package cream cheese
1/4 teaspoon salt
2 teaspoons vanilla OR 1/2 teaspoon Fiori di Sicilia
2 1/2 to 3 1/2 cups (10 to 14 ounces) glazing sugar or confectioners' sugar
milk or cream to adjust consistency of frosting, if necessary
Cake: Preheat teh oven to 350°F. Lightly grease two 9-inch round layer pans, or one 9 x 13-ionch pan.
Beat together the oil, sugar, eggs and spices. Mix the flour with the baking soda, and stir in. Add the carrots and nuts, and mix until just blended.
Pour the prepared pan(s). Bake the cake(s) for 35 to 40 minutes, or until the cake tests done. Allow the cake to cool completely before frosting it. (If you're using two 9-inch round pans, remove the cake from the pans after about 15 minutes, and place it in a rack to cool.
Frosting: Beat the butter and cream cheese together until smooth. Add the salt and vanilla. Beat in the sugar. Add a teaspoon of milk or cream if the frosting is too stiff to spread; add additional sugar if it's too thin.
Frost the 9 x 13-inch cake right in the pan. For the layers, from the top of one layer, top with the second layer, and frost the top and sides of the cake. Yield: 1 cake, 16 to 24 servings.
©2006 The King Arthur Flour Company, Inc. All Rights Reserved.
Odessa, what pan sizes fit the single, double, and triple batches?
Thanks!
Odessa, what pan sizes fit the single, double, and triple batches?
Thanks!
Well, that's really hard to quantify. First, the oil in the recipe is actually 1/2 of what was originally called for. This recipe has been in my family since before I was born, so it was a really moist cake, but much of the moistness came from oil. I cut the oil in half with almost no change in taste and texture whatsoever. (You can add applesauce to the batter in equal amount to the oil in the recipe if you think it needs more moisture).
As for how much batter this makes, the single recipe will fit a 13x9 pan, but it won't come to the top when it bakes. What I usually do is line the bottom and sides of the pan with parchment, making sure that the parchment comes up higher than the top edges of the pan. Then make sure you have plenty of batter in the pan; this recipe doesn't rise a tremendous amount.
I'd say a single recipe will work for a 9" pan, a double for a 12" pan, but that is only an estimate.
HTH,
Odessa
Thanks Odessa 
thanks everyone! and thanks odessa for your recipe! you guys are great!
i have another question: does cream cheese smoothen pretty well?
This is a link to a crusting cream cheese decorator frosting:
http://www.cakecentral.com/cake_recipe-2047-0-Crusting-Cream-Cheese-Icing.html
You should have an easier time smoothing this than a regular cream cheese frosting.
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