Kitchen

[ottowatoo]

Ladies, I make a great carrot cake -- have for many years. Now, I make it in a 8" round pan and I bake it at 350 degrees. after 1 hr 15 min I checked it often...the stick comes out clean, I take it out. The top to me is more done than I care for...and the inside is alittle bit more not done than I care for. When cooled all is well, but I prefer to have inside cooked more and top less. Now, my question, can I change the temp, maybe lower it to get the top and center more the way I like it. Understand what I am trying to say?? I can follow any recipe and do well, but I am not good at tweaking it....I had read in the King Arthur Flour magazine that if you want crispy cookies do this, if you want them soft, do this. I never realized that you can change things out like that -- as I say, I am not a baker...just follow recipes. Any thoughts ladies! Thanks!!

[KarenQVC]

I email or phone the bakers at King Arthur when I have a question. Contact info. is on their website. They are there during business hours. Just a thought.

[sfnative]

This is just me, but I'd be more inclined to try a 9" pan at the same temp.

[Harpa]

And I would try lowering the oven @ 325 degrees, but don't open the oven until after a set time (maybe after the hour & 15 min). You mentioned you check with a toothpick often, and I'm sure opening & closing the oven has an effect on the finished cake.

The denser the cake, the lower the oven temp....isn't that a rather safe guideline?

[JeanLouiseFinch]

When you say, "Now, I make it in an 8" round pan...", does that mean you've changed pan sizes from a size you used to make it in? Are you only making one layer?

One thing that strikes me is that 1 hr. and 15 mins. for a single layer in an 8" pan sounds like a long time. I have a carrot cake recipe that gets divided into 3 8" round pans and they bake at 350° for 30 mins. or until a toothpick comes out clean. Another carrot cake recipe that I have calls for it to be baked in either a round tube/bundt pan or a 9"x13". That one calls for a baking time similar to yours - 1 hr. 10 mins.

[SharkE]

Sounds like it needs to be more spread out like in a 9x13 pan would cook more evenly or if that's to big a small rectangular pan like a 11x7.

[jaxs mom]

Did you bake it on a lower rack? And what's the volume of the recipe? If it was one meant for a 13x9 when you need to bake it in 2 round pans not one.

[Jazzybelle]

If you are cooking it as you always have - same size pans, same temp., same recipe, etc. - I would test the temperature of your oven to be sure it is accurate.

Good luck!

[scotnovel]

I cover mine loosely with foil for that last 15-20 minutes or once the top seems fully baked. The inside bakes fully and the top does not burn or get too dried out.

[ottowatoo]

Thx ladies!...I usually bake in the bundt pan...but had to throw it out. I use to work for a bakery...didn't learn alot but did get the great recipes. She baked all birthday/event cakes in the 8"" rounds. .. so that is what I have always done...never an issue. I wondered could my baking soda/powder an issue? Too old? Or the temp...maybe I will try a lower temp. The cake is a dense cake...3"" high...that is why the longer time. Thanks ladies for feedback!!