Over the weekend, I made a carrot cake with cream cheese frosting. I baked the cake in three 6 inch cake tins, but I got a pretty fragile and crumbly cake. It tasted really good, and while it was moist, it was crumblier than expected. I’ve made quite a few cakes in the past but I’ve never encountered this issue. Would anyone be able to help out on what to do about this? It’s a keeper, but just really crumbly. I’ve enclosed the recipe so you can have a look at it.
To clarify, the recipe did mention that this would be a moist and crumbly cake, but I ddI not expect it to be that crumbly! I used self raising flour and canola oil instead of avocado oil in the original recipe. Also scaled this down from an 8’ to 6’ pan.
188ml canola oil
170g brown sugar
1 1/3tsp baking powder
1/2 tsp cinnamon
1 tsp ginger powder
60g chopped nuts (optional)
133ml whipping cream
133g cream cheese
2.5 spoons white sugar
3/4 - 1tsp vanilla extract
Mix oil with sugar.
Add eggs one at a time and mix until well combined.
Add carrots and mix til well combined.
Add cinnamon, ginger powder and baking powder and mix.
Add in flour and chopped nuts and mix well.
Bake at 175degC for 20-25 minutes.
Thanks in advance!
I make a version of carrot cake that includes a lot of nuts, raisins, and pineapple, in addition to the carrots. I chop all of the aforementioned a lot smaller than I ordinarily would because of the volume and to help prevent crumbling. By chopping smaller, the cake is less likely to fall apart. It still doesn't make perfectly neat slices, but who cares, lol!