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Marilyn one more question please about the infamous (SP) carrot cake.
- Thread starter emtd
- Start date
Good morning, Betty. Either option will work. I got the original book out of the library and the
instructions are as simple and undefined as all the websites have stated: basically, blend the dry stuff, add the wet stuff, beat it well, add the chunky stuff (carrots, pineapple, etc) and bake. I haven't a CLUE how I've been making it perfect for 20 years, but there you go.
The book specifies two 9" springforms and the timing for that is 50 minutes. If you used three 9" x 1.25" pans, the layers would be done sooner. Test the middle by touching it to spring back lightly. I just made a second test in an 8" x 3" pan using 1/3 of the recipe and it rose a full 2 inches. I did beat the eggs and sugar until tripled and streamed in the oil slowly. Both test cakes rose to an almost flat surface.
Just don't use three standard 8" x 1.25" standard cake pans. Even three of those won't hold all the batter once it rises.
instructions are as simple and undefined as all the websites have stated: basically, blend the dry stuff, add the wet stuff, beat it well, add the chunky stuff (carrots, pineapple, etc) and bake. I haven't a CLUE how I've been making it perfect for 20 years, but there you go.
The book specifies two 9" springforms and the timing for that is 50 minutes. If you used three 9" x 1.25" pans, the layers would be done sooner. Test the middle by touching it to spring back lightly. I just made a second test in an 8" x 3" pan using 1/3 of the recipe and it rose a full 2 inches. I did beat the eggs and sugar until tripled and streamed in the oil slowly. Both test cakes rose to an almost flat surface.
Just don't use three standard 8" x 1.25" standard cake pans. Even three of those won't hold all the batter once it rises.
Thank you very much Marilyn.
My old Silver Palate book says two 9" layer cake pans. I noticed that your notes above said if baked in two 9" regular pans that it would overflow. I do have two 9" springform pans so that's what I'll use. Thanks again. It's our Thanksgiving weekend coming up so fingers crossed this turns out.
Betty
My old Silver Palate book says two 9" layer cake pans. I noticed that your notes above said if baked in two 9" regular pans that it would overflow. I do have two 9" springform pans so that's what I'll use. Thanks again. It's our Thanksgiving weekend coming up so fingers crossed this turns out.
Betty
Marilyn, thx a ton for your insight on emulsifying the oil when adding it to the SP Carrot Cake. I
strongly suspect this has been the key reason over the years for my favorite Carrot Cake recipe turning out fallen cake layers on frequent occasions. To disguise that happening, I've simply built up the concave centers with frosting when I've iced it, but the next time I crank one out, I'll be using your technique to avoid fallen layers in the first place.
Carrot Cake (Recipe was given to me by Susan Adler on 4/13/1994.)
2 cups sugar
2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
4 eggs
1-1/2 cups vegetable oil
3 cups grated carrots
1 cup chopped nuts
Blend dry ingredients in a large bowl. Add eggs and oil. Beat 2-3 minutes. Add carrots and nuts, blend by hand. Bake in three 9-inch cake pans (nonstick or greased*) at 350 degrees F for 25 to 30 minutes or until toothpick inserted in centers comes out clean. Remove cake layers from pans and cool on rack.
Frosting
1 package (8 oz) Philadelphia cream cheese
1 stick unsalted butter
1 package (16 oz) confectioners sugar
1 teaspoon vanilla
1 cups chopped pecans (optional)
Beat first 4 ingredients until smooth. Ice the cool cake. Decorate with whole or chopped pecans.
*I grease & flour the cake pans and then line them with parchment paper which I spray with PAM.
strongly suspect this has been the key reason over the years for my favorite Carrot Cake recipe turning out fallen cake layers on frequent occasions. To disguise that happening, I've simply built up the concave centers with frosting when I've iced it, but the next time I crank one out, I'll be using your technique to avoid fallen layers in the first place.
Carrot Cake (Recipe was given to me by Susan Adler on 4/13/1994.)
2 cups sugar
2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
4 eggs
1-1/2 cups vegetable oil
3 cups grated carrots
1 cup chopped nuts
Blend dry ingredients in a large bowl. Add eggs and oil. Beat 2-3 minutes. Add carrots and nuts, blend by hand. Bake in three 9-inch cake pans (nonstick or greased*) at 350 degrees F for 25 to 30 minutes or until toothpick inserted in centers comes out clean. Remove cake layers from pans and cool on rack.
Frosting
1 package (8 oz) Philadelphia cream cheese
1 stick unsalted butter
1 package (16 oz) confectioners sugar
1 teaspoon vanilla
1 cups chopped pecans (optional)
Beat first 4 ingredients until smooth. Ice the cool cake. Decorate with whole or chopped pecans.
*I grease & flour the cake pans and then line them with parchment paper which I spray with PAM.