Hi there,i am having a problem with a mushy 2" high carrot cake.
after 1.5 hrs baking at 180C the inside looks like a pudding instead
of the expected baked cake texture.the outside is almost burnt.

i used a 1' wide deep ceramic pan (without a hole) and stuck to the
recipie (100g carrots,2 banana,50g raisins,225g flour,1 tps baking
powder,150 brown sugar,walnuts 50g,150g oil & 2 eggs)

any ideas what i can try to improve the texture? thanks

"s" wrote in message
...
Hi there,i am having a problem with a mushy 2" high carrot cake.
after 1.5 hrs baking at 180C the inside looks like a pudding instead
of the expected baked cake texture.the outside is almost burnt.

i used a 1' wide deep ceramic pan (without a hole) and stuck to the
recipie (100g carrots,2 banana,50g raisins,225g flour,1 tps baking
powder,150 brown sugar,walnuts 50g,150g oil & 2 eggs)

any ideas what i can try to improve the texture? thanks


You need to start over, I am afraid. Your oven is probably hotter than you
think.

On May 10, 8:27�am, s wrote:
Hi there,i am having a problem with a mushy 2" high carrot cake.
after 1.5 hrs baking at 180C the inside looks like a pudding instead
of the expected baked cake texture.the outside is almost burnt.

i used a 1' wide deep ceramic pan (without a hole) and stuck to the
recipie (100g carrots,2 banana,50g raisins,225g flour,1 tps baking
powder,150 brown sugar,walnuts 50g,150g oil & 2 eggs)

any ideas what i can try to improve the texture? �thanks

Only 225 g flour with all that liquid; carrots, raisins, bananas,
sugar. eggs, oil, and nuts are all considered liquid... you need a new
recipe, and find one with some spices.

--- http://www.epicurious.com/recipes/food/views/101063


---

On Sat, 10 May 2008 05:27:33 -0700 (PDT), s wrote:

Hi there,i am having a problem with a mushy 2" high carrot cake.
after 1.5 hrs baking at 180C the inside looks like a pudding instead
of the expected baked cake texture.the outside is almost burnt.

i used a 1' wide deep ceramic pan (without a hole) and stuck to the
recipie (100g carrots,2 banana,50g raisins,225g flour,1 tps baking
powder,150 brown sugar,walnuts 50g,150g oil & 2 eggs)

any ideas what i can try to improve the texture? thanks

My own carrot cake takes about 50 minutes. Here's a carrot cake
recipe online for you to compare your recipe with.
http://www.joyofbaking.com/CarrotCake.html

BTW: Your addition of banana sounds very interesting. Care to post
the recipe or a link to it here? We'll make the conversions ourselves
if the site doesn't do it for us.

In any case, it sounds like your oven needs fixing... most likely it's
the thermostat. I had a problem once where it just didn't kick in
when it should have and all of my baking was ruined until the
repairman figured out my problem.

In the mean time, here's a yummy cake recipe that's *supposed* to be
liquid in the middle!
http://www.joyofbaking.com/MoltenChocolateCakes.html



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On Sat, 10 May 2008 05:27:33 -0700 (PDT), s wrote:

Hi there,i am having a problem with a mushy 2" high carrot cake.
after 1.5 hrs baking at 180C the inside looks like a pudding instead
of the expected baked cake texture.the outside is almost burnt.

Serve it hot with ice cream and call it carrot pudding.

Tara

On Sat 10 May 2008 09:02:57a, sf told us...

On Sat, 10 May 2008 05:27:33 -0700 (PDT), s wrote:

Hi there,i am having a problem with a mushy 2" high carrot cake.
after 1.5 hrs baking at 180C the inside looks like a pudding instead
of the expected baked cake texture.the outside is almost burnt.

i used a 1' wide deep ceramic pan (without a hole) and stuck to the
recipie (100g carrots,2 banana,50g raisins,225g flour,1 tps baking
powder,150 brown sugar,walnuts 50g,150g oil & 2 eggs)

any ideas what i can try to improve the texture? thanks

My own carrot cake takes about 50 minutes. Here's a carrot cake
recipe online for you to compare your recipe with.
http://www.joyofbaking.com/CarrotCake.html

BTW: Your addition of banana sounds very interesting. Care to post
the recipe or a link to it here? We'll make the conversions ourselves
if the site doesn't do it for us.

In any case, it sounds like your oven needs fixing... most likely it's
the thermostat. I had a problem once where it just didn't kick in
when it should have and all of my baking was ruined until the
repairman figured out my problem.

In the mean time, here's a yummy cake recipe that's *supposed* to be
liquid in the middle!
http://www.joyofbaking.com/MoltenChocolateCakes.html




Jumping in here with another question... Nearly every time I try to bake a
banana cake (even sometimes banana bread), I have the same problem with the
interior being never quite done when the rest of the cake is. It's usually
gooey. I have particularly used recipes that call for an actual cup
measure of mashed banana instead of those that call for a quantity of
bananas in order to make sure that the ratio of ingredients was accurate.
Gads, bananas can be all over the place in size. Anyway, I usually have
problem making baked goods that turn out perfectly, so what's the problem
with banana?

--
Wayne Boatwright
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Saturday, 05(V)/10(X)/08(MMVIII)
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Countdown till Memorial Day
2wks 1dys 12hrs 50mins
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Love is a many-splintered thing
-------------------------------------------

On Sat, 10 May 2008 18:01:37 +0100, Janet Baraclough
wrote:

The other possibility is that your oven thermostat is faulty; you
could test that with an oven thermometer.

An oven thermometer will help only if it is consistently high or low,
not if the regulator has gone bad.

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On Sat, 10 May 2008 18:17:48 GMT, Wayne Boatwright
wrote:

Jumping in here with another question... Nearly every time I try to bake a
banana cake (even sometimes banana bread), I have the same problem with the
interior being never quite done when the rest of the cake is. It's usually
gooey. I have particularly used recipes that call for an actual cup
measure of mashed banana instead of those that call for a quantity of
bananas in order to make sure that the ratio of ingredients was accurate.
Gads, bananas can be all over the place in size. Anyway, I usually have
problem making baked goods that turn out perfectly, so what's the problem
with banana?

I dunno. I'm a fairly decent baker, but I can't make decent banana
bread to save my life! All the banana ends up at the bottom, in a
slimy (well, not quite that bad) mass. Every bonehead baker
(professed NON-cooks) I know can make great banana bread. Not me.

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"sf" . wrote in message ...
On Sat, 10 May 2008 18:17:48 GMT, Wayne Boatwright
wrote:

Jumping in here with another question... Nearly every time I try to bake
a
banana cake (even sometimes banana bread), I have the same problem with
the
interior being never quite done when the rest of the cake is. It's
usually
gooey. I have particularly used recipes that call for an actual cup
measure of mashed banana instead of those that call for a quantity of
bananas in order to make sure that the ratio of ingredients was accurate.
Gads, bananas can be all over the place in size. Anyway, I usually have
problem making baked goods that turn out perfectly, so what's the problem
with banana?

I dunno. I'm a fairly decent baker, but I can't make decent banana
bread to save my life! All the banana ends up at the bottom, in a
slimy (well, not quite that bad) mass. Every bonehead baker
(professed NON-cooks) I know can make great banana bread. Not me.

I use Fanny Farmer's 1980s edition recipe and it comes out great every time.
Do you make it in loaf pans?


** Posted from http://www.teranews.com **

On Sun, 11 May 2008 01:53:56 -0400, "cybercat"
wrote:

I use Fanny Farmer's 1980s edition recipe and it comes out great every time.
Do you make it in loaf pans?

Yes. I made it in loaf pans. Can't tell you what recipes I've used.
In the end, it was any recipe someone gave me they said worked.
Haven't tried it in years because I know when to give up.

I can make zucchini bread, regular bread... just not banana bread.

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