Made The Silver Palate Carrot Cake yesterday. Very tasty, but I did

[gailnj]

have a problem with the cake sinking a little. In fact one pan more than the other. I did some further research and found I wasn't the only person this has happened too. I'm wondering if it was the canola oil. I will def. make again and try corn oil like the recipe states.

 

[meryl]

It's definitely not the canola oil - any neutral oil can be used.

 

[gailnj]

Thanks Meryl. Maybe I beat it for too long or something?

 

[joe]

I love that recipe. I've had the same problem and just baked the layers longer

the next time. I think the baking time is a little short.

 

[gayle-mo]

This helped me, also, Joe. I made a bunch of them

several years ago for our church to sell with coffee at our town's fall festival. The ones I baked at a little lower temperature for longer didn't sink as badly.

They were all still delish, though! smileys/smile.gif

 

[deb-in-mi]

Yep - same thing happens when I bake it. Doesn't stop me tho - I love this recipe

 

[cheezz]

REC: Killer Carrot Cake - mine is much the same -- less sugar -- and never falls!

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 (about 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.