I am looking for a recipe for a moist carrot cake. I made one last dark but today when we tried it, it was dry. Can you back?
Answer:
Yours could have be fine. It is always adviseable to switch on checking for doneness 10 minutes before the recipe states since at hand are variations within ovens.
To check, use a toothpick inserted in the center. It should enjoy a few crumbs stuck to it. If nothing sticks, it is overdone. If it is covered within goo (cake batter) it is not done enough.
Another check - push delicately in the middle of the cake. The cake should spring rear legs up. Not quite as reliable and more expected to be dry but it does work for some cakes.
Baking is an experiential article. Keep trying and you will get better at it.
Carrot Cake
INGREDIENTS
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 1/2 teaspoons ground cinnamon
4 eggs
1 1/2 cups vegetable grease
2 cups white sugar
2 3/4 cups shredded carrots
1 (8 ounce) can crushed pineapple, drained
3/4 cup chopped walnuts
1 cup flaked coconut
DIRECTIONS
Preheat oven to 325 degree F (165 degrees C). Grease and flour a 9x13 inch container. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a huge bowl, mix sugar, oil, and eggs. Beat within flour mixture. Stir in shredded carrot, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
Bake contained by the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
***melts within your mouth, I get requests for the recipe deeply often!***
Adding a box of vanilla pudding will make anything resembling that moister!!
"Jiffy" Extra Moist Carrot Cake:
50 min 20 min prep
6-8 servings
1 bag jiffy yellow cake mix
3 tablespoons vanilla instant pudding mix (dry)
1/2 teaspoon nutmeg
1 teaspoon cinnamon
2 eggs
1/4 cup grease
1/4 cup water
1/2 cup crushed pineapple
3/4 cup grated carrot
1/2 cup chopped pecans
1/2 cup coconut
1. Preheat oven to 350 degrees.
2. Mix together the cake mix, pudding, nutmeg and cinnamon.
3. Add eggs, grease and water to this mixture.
4. Mix on prevailing conditions speed for 1 minute.
5. Add the pineapple, carrots, pecans and coconut.
6. Blend capably.
7. Pour into a greased 9 inch round cake pan.
8. Bake 25 to 30 minutes, until tooth pick inserted surrounded by the center comes out clean.
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Answer:
Yours could have be fine. It is always adviseable to switch on checking for doneness 10 minutes before the recipe states since at hand are variations within ovens.
To check, use a toothpick inserted in the center. It should enjoy a few crumbs stuck to it. If nothing sticks, it is overdone. If it is covered within goo (cake batter) it is not done enough.
Another check - push delicately in the middle of the cake. The cake should spring rear legs up. Not quite as reliable and more expected to be dry but it does work for some cakes.
Baking is an experiential article. Keep trying and you will get better at it.
Carrot Cake
INGREDIENTS
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 1/2 teaspoons ground cinnamon
4 eggs
1 1/2 cups vegetable grease
2 cups white sugar
2 3/4 cups shredded carrots
1 (8 ounce) can crushed pineapple, drained
3/4 cup chopped walnuts
1 cup flaked coconut
DIRECTIONS
Preheat oven to 325 degree F (165 degrees C). Grease and flour a 9x13 inch container. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a huge bowl, mix sugar, oil, and eggs. Beat within flour mixture. Stir in shredded carrot, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
Bake contained by the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
***melts within your mouth, I get requests for the recipe deeply often!***
Adding a box of vanilla pudding will make anything resembling that moister!!
"Jiffy" Extra Moist Carrot Cake:
50 min 20 min prep
6-8 servings
1 bag jiffy yellow cake mix
3 tablespoons vanilla instant pudding mix (dry)
1/2 teaspoon nutmeg
1 teaspoon cinnamon
2 eggs
1/4 cup grease
1/4 cup water
1/2 cup crushed pineapple
3/4 cup grated carrot
1/2 cup chopped pecans
1/2 cup coconut
1. Preheat oven to 350 degrees.
2. Mix together the cake mix, pudding, nutmeg and cinnamon.
3. Add eggs, grease and water to this mixture.
4. Mix on prevailing conditions speed for 1 minute.
5. Add the pineapple, carrots, pecans and coconut.
6. Blend capably.
7. Pour into a greased 9 inch round cake pan.
8. Bake 25 to 30 minutes, until tooth pick inserted surrounded by the center comes out clean.
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