What Is It With Carrot Cakes Today? Mine Was Wet

Decorating By brendaonline

brendaonline Cake Central Cake Decorator Profile
brendaonline Posted 10 Jul 2008 , 2:35am
post #1 of 1

I used the Cake Mix Doctor recipe plus a cake extender recipe, which I think included:

1 box spice cake mix
4 eggs
1/4 c oil
2/3 c water
2 T meringue powder
1 c flour
1 c sugar
1 box pudding
1 c sour cream
~ 3 c shredded carrots

9x13 pan, flower nail in the center, very thick batter

300 degrees for 20 minutes, then increased to 325

It took forever to bake (I think it was over an hour) but seemed to finally get done, slightly browned, springing back, clean-ish toothpick, but was not really pulling away from the sides of the pan.

When I let it cool a bit and turned it out I found that the batter directly around the nail had not completely baked. Pieces of cake stuck in the pan and to the cooling rack.

Since it was so wet and chunky I didn't even try to level it when I cut it in half and stacked it. I think it tastes ok, but let's just say no one would call it dry and I suspect when it's cut it is going to fall apart somewhat.

I'm thinking that the carrots were so wet as it was that the water called for was just too much. Or the pudding. Or spice cakes are different. Or....?

0 replies

Quote by @%username% on %date%