What do I do?!!?!!? I have it on 350, and it's my own carrot cake recipe. It has carrots and pineapple in it, if that has anything to do with it. I'm not at a high altitude, and I cooked it on 350 because that's what I always cooks cakes on. Do I lower it? Cover the edges in tinfoil?!?! HELP PLEASE A.S.A.P.!!!! Thank you so much!
2007-06-20 14:06:00 · 9 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Sounds like you need to have your oven temp checked. That won't help you right now, but could be the problem.
Worth a try to lower the temp and cover the edges for now.
What have you to lose at this point. Or just bake until middle is done and cut off the burned edges.
2007-06-20 14:13:03 · answer #1 · answered by nanad 3 · 0⤊ 0⤋
Usually, when the middle of the cake does not rise at the same rate as the edges, the temperature is too low. The heat isn't reaching the center and is absorbed by the edges of the cake instead. So try raising the temperature next time but only by a little bit.
2007-06-20 14:34:10 · answer #2 · answered by jbs316 2 · 0⤊ 0⤋
Beat the batter AT LEAST 3 min (closer to 5 min), to allow enough air to incorporate into it for a light, fluffy cake ... Make sure that you aren't using salted butter to grease the pan (it will burn) ..... Get a cheap ($2) oven thermometer and keep it in the oven, to be sure that it's baking at the right temperature. Some cakes actually don't require that the sides are greased, because they need to be able to "climb" up the sides, so check your recipe for greasing directions .......If all else fails, make a quick chocolate glaze (1 c. powdered sugar, 1/4 c. cocoa powder, a squirt of Hershey's syrup, and gradually whisk in liquid (brewed coffee is good, water, milk) 1 TB at a time until smooth consistency. Spread over the HOT cake, making sure that it goes down the sides between the pan .........
2016-05-21 03:57:56 · answer #3 · answered by ? 3 · 0⤊ 0⤋
If it is a fresh carrot cake from scratch......I would have baked it at 325 degrees not 350 degrees. Did you oil the pan a little & flour it before you put the batter in it? I think it just baked too fast.......Did you use a glass pan or metal? I like to bake in glass. I hope it turns out all right.
2007-06-20 14:20:53 · answer #4 · answered by simplesimon 5 · 1⤊ 0⤋
Sounds like the pan is made of very thin metal. If you have a pan bigger than the one you are using you can place it in that and add water in the bigger pan as close to the top of the cake pan as you can and that will slow the cooking. I would also invest in a cheap oven thermometer to make sure its right.
2007-06-20 14:11:45 · answer #5 · answered by Anonymous · 0⤊ 0⤋
The oven is too hot in the wrong area for some reason, could be that one of the elements is not working in the oven (assume electric) which will have a tendency not to give even heat.
2007-06-21 08:13:09 · answer #6 · answered by Anonymous · 0⤊ 0⤋
Try using a heavier dish, glass maybe? Also, use an oven thermometer to check if the oven is heating right. Maybe need a new thermostat.
2007-06-20 14:11:57 · answer #7 · answered by ROB 3 · 0⤊ 0⤋
For carrots cake, you must steam it . Then deep fried or pan fried.
2007-06-20 14:14:27 · answer #8 · answered by Tan J 2 · 0⤊ 0⤋
covering the edges in tin foil should work
2007-06-20 14:11:01 · answer #9 · answered by inthekitchen 7 · 0⤊ 0⤋