If the Silver Palate "Carrot Cake" has ever failed on you, this might be the reason why....

M

marilynfl

Moderator
I've been surprised by complaining reviews that say the SP cake either falls, is under-cooked or over-flows since the recipe always worked for me. However, I bake it in a 13x11 pan.

Many, many months ago, I was comparing CC recipes to prepare 60 cupcakes for work and found the SP version has a third more of each ingredient than most standard CC recipes, yet calls for two 9" pans. I'm going out on a virtual limb and suggesting the recipe was tested with 9" pans having higher sides (2") than the normal 1.5" high pans mere mortals own.

I made two different recipes (same ingredients, different amounts) which both specified two 9" pans. One batch made 24 cupcakes while the SP made 36 cupcakes. I then repeated the exercise (our British customer LOVED this recipe) and the SP filled THREE 9" pans with 1.5" sides. The cake rose perfectly in the alloted time and was completely cooked.

So for anyone who has had a problem with this cake: try spreading the batter among three 8" or 9"x1.5" pans or use two 10" pans. Baking times will need to be adjusted.

Enjoy.

 
Interesting--I've noticed that CI has been specifying 2" pans--is this becoming the norm--mine...

have always measured 1 1/2".

 
Speaking of Carrot Cakes... REC: Buttermilk Glazed Carrot Cake

This is without a doubt the best carrot cake that has ever traipsed through my mouth. Got this recipe from a lady at work, and it is above and beyond any I've ever made/tried before (and I was a big fan of the Gourmet Cookbook CC before this).

BUTTERMILK GLAZED CARROT CAKE

2 Cups of Flour
2 Teaspoons Baking Soda
1 Tablespoon Ground Cinnamon
1 Teaspoon Salt
4 Large Eggs
2 Cups of Sugar
¾ Cup Buttermilk
1 Tablespoon Vanilla
½ Cup of Oil
¼ Cup of Melted Unsalted Butter
1/3 Cup of Crushed Pineapple
2 Cups of Grated Carrots
1 Cup of Shredded Sweetened Coconut (leave out if you don’t like coconut)
2 Cups of Chopped Walnuts

Buttermilk Glaze
1 Cup of Sugar
1/2 Cup Buttermilk
1/2 Cup Unsalted Butter
1 Tablespoon Light Corn Syrup
1/2 Teaspoon Baking Soda
1 Tablespoon Pure Vanilla

Frosting
1½ Cups Unsalted Butter Room Temperature
12 Ounces Cream Cheese Room Temperature
3 Cups Confectioners Sugar
1½ Teaspoons Fresh Orange Juice
1½ Teaspoons Grated Orange Zest
1½ Teaspoons Pure Vanilla Extract

Directions For Cake:

Preheat the oven to 350. Generously butter 9 x 13 cake pan (I would not recommend making layer cake out of this recipe. I just don’t think it would hold together.)

In a mixing bowl, sift together the flour, baking soda, cinnamon, and salt. Set aside.

In a large mixing bowl, whisk the eggs until blended. Add the sugar, oil, buttermilk, and vanilla & mix well.

Add the pineapple, carrots, coconut and 1 cup of walnuts and mix well, then add the flour and fold into the batter with a rubber spatula.

Poor into pan and bake on the center rack for about 40 minutes, or until toothpick comes out clean.

For Buttermilk Glaze:
While the cake is baking. mix together the sugar, buttermilk, butter, corn syrup and baking soda until well blended in a small saucepan. Set the pan over medium heat and bring to a simmer and cook for about 3 minutes, stirring, until heated through and the sugar dissolves. Remove the pan from the heat and whisk in the vanilla. Set aside and cover to keep warm.

Remove the cake from the oven and put on a wire rack. Poke holes ail over the cake with a grilling fork.

Whisk the glaze and pour It evenly over the cake still hot.

Let the cake cool completely and frost.

For Frosting:
In a mixing bowl, using an electric mixer, beat the butter and cream cheese for about 2 minutes or until fluffy.

Add the confectioners' sugar, orange juice. orange zest and vanilla. Mix slowly so that the sugar doesn't fly out of the bowl. Gradually increase the speed and beat for about 1 minute or until the frosting is smooth.

Frost cake, sprinkle remaining nuts on top of cake, and put in refrigerator.

Before I serve this I take it out of the refrigerator about an hour before I serve it. I think it is just better if it is not so cold.

PS: My co-worker suggested making one and a half recipes of the Buttermilk Glaze.

 
YUM! What's not to like?! I'll have to try this... until now my favorite has always been >>

Killer Carrot Cake
(this one is worth breaking ANY diet for!)

2 cups sugar
1-1/2 cups vegetable oil
3 eggs
2 tsp. vanilla
3 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 cups grated carrots
1 cup chunky-chopped walnuts
1 cup coconut
13-1/2 oz can crushed pineapple with it’s juice

Grease and flour an oblong pan (abt 11-1/2 x 15). Heat oven to 300 degrees.

Mix everything together as usual and pour into the prepared pan. Bake 1 hour.

Frosting:

1 cup butter or margarine
1 cups walnuts, chopped
1 cup coconut
1 cup sugar
1 egg
1/4 cup milk
1 tsp. vanilla

Put first 4 ingredients in saucepan and heat on low until butter melts. Beat egg with the milk and add to saucepan. Bring to boil. Stir and cook 2 minutes more after it comes to a boil - be careful as it burns very quickly. Remove from heat and add vanilla. Pour over the cake while still warm.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=32356

 
I think its from professional bakers, such as...

wedding cake bakers. They've used the 2" pans for a long time. Now with more home cooks upgrading to professional batterie de cusine and becoming more knowledgable and savvy, it was only a matter of time that home cooks started adopting the taller professional cake pans. My other half has been a baking/cake nerd for years. We of course have the 2" pans in every conceiveable size.

 
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