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Pampered Chef: Carrot Cake sunk

  1. ChefPaulaB

    ChefPaulaB Veteran Member

    1,386
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    I made a carrot cake for my son's b-day this weekend and although it tasted wonderful (got the recipe from Allrecipes.com and it had rave reviews) it sunk in the middle. I made it totally following the directions, except it called for a 9x13 pan and I used our cake pans instead and layered it. I lowered the temp according to the use and care. But both cakes the middle sunk so I had a big dip in the center that was very noticeable. Does anyone have any advice to avoid this for the future? As I said, I followed the recipe exactly, I'm wondering if using cake flour instead of all purpose would help... I'm always trying to find the perfect carrot cake recipe, but so far, something always alludes me with the recipes that I try. Any thoughts and tips or new tried & true carrot cake recipes would be appreciated. Here is the recipe that I used...

    Carrot Cake III

    Prep Time: 30 Minutes
    Cook Time: 1 Hour

    Ready In: 2 Hours
    Servings: 18
    "I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out."
    Ingredients:
    4 eggs
    1 1/4 cups vegetable oil
    2 cups white sugar
    2 teaspoons vanilla extract
    2 cups all-purpose flour
    2 teaspoons baking soda
    2 teaspoons baking powder
    1/2 teaspoon salt
    2 teaspoons ground cinnamon

    3 cups grated carrots
    1 cup chopped pecans

    1/2 cup butter, softened
    8 ounces cream cheese, softened
    4 cups confectioners' sugar
    1 teaspoon vanilla extract
    1 cup chopped pecans
    Directions:
    1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
    2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
    3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
    4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
     
    Mar 30, 2009
    #1
  2. Not sure if this is why, but if the kids run through the kitchen, or something gets dropped in the kitchen, my cakes always fall in the middle. I warn everyone I'm cooking a cake and to not run through my kitchen LOL
     
    Mar 30, 2009
    #2
  3. raebates

    raebates Legend Member Staff Member

    18,393
    408
    Cakes usually fall if they aren't completely done or if they experience jarring during baking.
     
    Mar 30, 2009
    #3
  4. BlessedWifeMommy

    BlessedWifeMommy Veteran Member

    1,762
    3
    Did you open the oven during baking?
     
  5. ChefPaulaB

    ChefPaulaB Veteran Member

    1,386
    1
    Nope, I made sure not to do that... and I'm pretty sure that noone ran through (but 2 small kids, there aren't any guarantees) and I'm pretty sure that it was cooked enough... I don't know. I have to make another one for the other side of the family later this week, so we'll see if it goes better. I will make sure everyone stays out of the kitchen. Do you think it matters how long it is blended? The recipe doesn't really state how long to mix, so I just winged it, but I know some recipes say to mix on high for 2 minutes or whatever, so maybe that was the problem....
     
    Mar 30, 2009
    #5
  6. raebates

    raebates Legend Member Staff Member

    18,393
    408
    Generally speaking you want to make sure you mix ingredients just enough to get them smooth. The only exception is if ingredients are supposed to be creamed together like butter and sugar. Those you want to make sure you mix on high until they change color. Over-mixing ingredients can cause baked goods to be too dense. I don't think they'll fall with that, though.

    Don't know what else to tall ya, Paula.
     
    Mar 30, 2009
    #6
  7. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

    20,466
    33
    Paula - I know you are an Allrecipes gal, like me...so I wanted to let you know that I've tried several of the carrot cakes on Allrecipes, and this one is my very favorite - and the favorite of my DH...and extended family! (I use a different cream cheese frosting recipe though!)

    Awesome Carrot Cake with Cream Cheese Frosting - All Recipes
     
    Mar 30, 2009
    #7
  8. ChefPaulaB

    ChefPaulaB Veteran Member

    1,386
    1
    Thanks! I'll try that one for my next carrot cake (in a couple days!)!!!
     
    Mar 30, 2009
    #8
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