Help With Carrot Cake Nightmare
Decorating By zookeeper8 Updated 6 Jan 2007 , 6:17pm by kerririchards
BEAR WITH THE CAPS, MY CAP LOCK IS BROKEN 
OK SO FIRST I MADE A DOCTORED RECIPE, 13 X 9 PAN WITH FLOWER NAIL IN CENTER BAKED AT 300 ON CONVECTION. WHEN MY TESTER CAME OUT CLEAN, I TOOK IT OUT AND SOON AFTER IT SUNK BAD. I WASN'T THAT UPSET SINCE I WASNT CRAZY ABOUT THE RECIPE ANYWAY, SO I BROKE THE COOKED PART UP FOR CAKE BALLS. SO I STARTED OVER WITH A SCRATCH RECIPE COOKED THE SAME WAY. IT LOOKED PERFECT! EVEN WITH NO HUMP OR HOLE. I TESTED IT ABOUT A DOZEN DIFFERENT PLACES TO BE SURE IT WAS COOKED AND TOOK IT OUT. IT SAGGED AGAIN! JUST LIKE IT WASN'T COOKED LONG ENOUGH, HOWEVER THE EDGES WERE BEGINNING TO GET REAL "FIRM" AND TESTED CLEAN. NOW WHAT? I ALWAYS BAKE ON CONVECT AT 300 WITH FABULOUS RESULTS. IS THERE A DIFFERENCE WITH CARROT CAKE? SHOULD I USE MORE FLOWER NAILS, NO CONVECT? I'VE MADE LAYER CARROT CAKES WITH NO PROBLEMS AT ALL, BUT THIS IS THE FIRST LARGER ONE I'VE DONE AND I CAN'T GET IT! PLEASE HELP. I'VE GOT SO MUCH TO DO FOR THIS ORDER AND I DON'T HAVE TIME FOR ALL THE HASSLES!(NOT TO MENTION, ALL THESE DO OVERS ARE CUTTING MY PROFIT. 
Carrot cake is more dense than other recipes. More flower nails will certianly help, 2 or even 3. It won't hurt to have extra. Also, if you have the bake even strips, or wet toweling around the outside, it will help. I think I would also try 325 and no convection.
good luck~
THANKS FOR THE INPUT. I ALSO THOUGHT TO ADD I MADE 1 1/2 RECIPE. EVERYTHING HALVED EASILY EXCEPT IT CALLS FOR 3 EGGS, SO SINCE ADDING 1.5 EGGS IS TRICKY 
I USED 2 MORE AND PROBABLY AN EXTRA 3/4C CARROTS THAN CALLED FOR. COULD THIS HAVE DONE IT? ALTHOUGH THE FIRST BATCH THAT WASN'T THE CASE, I JUST DOUBLED THE RECIPE TO THE T, THEN MEASURED OUT 7CUPS BATTER. TIA FOR ANY HELP - I NEED TO GET STARTED AGAIN AS ASAP THIS MORNING!
OH GOOD THOUGHT! MY FLOUR ISNT THAT OLD, JUST FROM APPLE PIE SEASON 
BUT THE BAKING SODA MAY BE PRETTY OLD. I'LL ADD THAT TO MY LIST SINCE I NEED TO GO BUY MORE CARROTS AND RAISINS NOW. 
If all else fails just get 2 boxes of Betty Crocker carrot cake mix and add a box of french vanilla pudding. Add english walnuts or pecans. I suppose you can add raisins and shredded carrots too. I make this all the time in a 9x13 with absolutely NO problems and people just rave about the flavor.
WELL I MADE ATTEMPT #3 AND IT WAS PERFECTION! 
I MEASURED PRECISELY, STILL BAKED ON CONVECT BUT USED 4 
FLOWER NAILS INSTEAD OF 1, (ACTUALLY 2 FLOWER NAILS AND 2 LARGE BRAND NEW SCREWS-WHICH SEEM TO BE BETTER ANYWAY!) I MADE SURE THE CARROTS WERE THE EXACT AMOUNT THIS TIME, BUT COULDN'T HALVE THE EGG SO THAT WAS THE ONLY THING NOT PRECISE.I FIGURED ITS ONLY A HALF AN EGG - WE USE EXTRA EGGS IN OUR MIXES ALL THE TIME RIGHT? I DID BUY NEW FLOUR AND BAKING SODA AS WELL. THANKS FOR THE SUGGESTONS AND HELP! WHAT A RELIEF...NOW I CAN FINISH THE REST OF THE ORDER TOMORROW.
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