Why Did My Carrot Cake Bake Like This?

Baking By Mark-Mexicano Updated 23 Apr 2013 , 3:23pm by Annie70

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Mark-Mexicano Posted 15 Nov 2009 , 2:44pm
post #1 of 13

Last night I baked a carrot cakes and it like completely ruined. I followed the recipe exactly, I put it in the oven and 30 min later I checked it and its like the middle didnt even bake and the outside was done? It looked like I punched it in the middle of the cake? I dont know why. Ive made carrot cakes before and it has never done this. (But this is the first time making this recipe) so please take a look at the picture and tell me what I did wrong. (I am also around 5,000 feet so maybe it has something to do with altitude?) Also when it said 3 cups carrots do you loosely measure them or pack them?
This is the recipe I used..

Carrot Cake Straight Up


Thanks for your help Mark Mexicano

12 replies
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kjt Posted 15 Nov 2009 , 3:20pm
post #2 of 13

It sounds like it would be a good recipe to me... maybe some of the experts will see your post.
Sorry, I'm no help... icon_sad.gif

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Mark-Mexicano Posted 15 Nov 2009 , 3:24pm
post #3 of 13

yes the parts that baked were absolutely amazing!!!

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Magna Posted 15 Nov 2009 , 3:40pm
post #4 of 13

Looking at the picture, I would say you should have used more flour or less carrots. For 3 cups of carrots, I think 3 cups of flour would have given you a better consistency.

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kakeladi Posted 15 Nov 2009 , 3:45pm
post #5 of 13

I really don't know much about the science of baking so can't help you there.
Are you sure your oven is right on target temp wise? Thats about all I can think of.
Sorry you had such a problem.

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Mensch Posted 15 Nov 2009 , 5:47pm
post #6 of 13

Too much butter and not enough flour. Try 1 or 1½ tsp BP as well as reducing the BS to 1 or 1½ tsp.

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neecakes Posted 15 Nov 2009 , 6:45pm
post #7 of 13

Ha! I'm in New York and the same thing has happened to me with 3 different recipes. I wish I had the photos! And I hate shredding carrots. The recipe that saved me was Martha Stewart's Carrot Ginger Cake recipe. I don't know if it works because it has buttermilk in it-but it's great. Good luck.

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misabel99 Posted 15 Nov 2009 , 7:13pm
post #8 of 13

for me that a lot of carrot i think that you only need 2 cups of carrots loosely measure and some BP HTH

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Narie Posted 15 Nov 2009 , 9:39pm
post #9 of 13

This may help.

Adjustment for 5000 feet:

Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
Reduce sugar: for each cup, decrease 0 to 2 tablespoons.
Increase liquid: for each cup, add 2 to 4 tablespoons.

Increase oven temperature by 25 degrees F.

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JanH Posted 16 Nov 2009 , 3:58am
post #10 of 13

Carrot Cake Straight Up by jkalman (some of the CC recipes lost their author's name when the feature was updated) is my favorite carrot cake recipe. icon_smile.gif

Since carrot cake is my DH's fav, I usually bake it in a 13x9x2 so it's easier for him to snack on (no decoration, just cream cheese icing).

I always bake using bake even strips and inverted flower nails (for larger pans or heavy batter) at 325F.

That being said, I think you would still have had problems because of your high altitude, as Narie advised.

Some additional high altitude baking help:
(Start right off by increasing baking temp. by +25 degrees to help set batter.)



High Altitude recipes:




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Mark-Mexicano Posted 16 Nov 2009 , 6:11pm
post #11 of 13

thanks everybody!!!

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Trenice Posted 22 Apr 2013 , 5:18pm
post #12 of 13

God bless you!!! I've been in in a high altitude for 3 years!! All other cakes bread not problem... but Carrot cake.. I said I would get this cake down if it was the last thing I Did! Thank you thank you.. Imma give the adjustments a try and keep you posted :)icon_biggrin.gif

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Annie70 Posted 23 Apr 2013 , 3:23pm
post #13 of 13

JanH does your Carrot Cake Straight Up make good cupcakes??

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