Moist But Crumbly Cake

Baking By kpy5330 Updated 12 May 2020 , 1:58pm by jchuck

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kpy5330 Posted 29 Apr 2020 , 8:58am
post #1 of 5

Hey everyone!

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. 

220g flour

188ml canola oil 

170g brown sugar

2 eggs

190g carrots

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



Grate carrots.

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!

4 replies
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SandraSmiley Posted 29 Apr 2020 , 2:08pm
post #2 of 5

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!

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jchuck Posted 1 May 2020 , 12:31pm
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Bump 

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littlejewel Posted 8 May 2020 , 8:53pm
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bump 

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jchuck Posted 12 May 2020 , 1:58pm
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Bump 

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