Author Topic: Caribbean Carrot Cake EDC 2013  (Read 2945 times)

Offline babyw

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Caribbean Carrot Cake EDC 2013
« on: June 12, 2014, 04:48:13 am »
Hi,

I have this cake in the oven as I write. 

I am surprised that the temp is 200C for 45-60 mins, is this correct? I have just searched for any changes to this recipe but couldn't find any.

I'll keep a close eye on it for burning around the edge but not cooked in the middle.
TIA

Offline cookie1

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Caribbean Carrot Cake EDC 2013
« Reply #1 on: June 12, 2014, 06:00:28 am »
I am rather bad when it comes to baking temperatures. I know my oven and cook things at the temperature I think will be right. For my oven I would probably have done 1800, but that is for MY oven.
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Offline judydawn

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Re: Caribbean Carrot Cake EDC 2013
« Reply #2 on: June 12, 2014, 09:05:52 am »
babyw, I've moved your posting into the recipe review section.

The recipe from the original EDC (reviews here) cooked the recipe at 175oC.  200oC would be far too hot for my oven. There have been changes made to the recipe though in the new EDC eg the oil has been halved, carrot reduced to 300g and pineapple reduced to 300g as well but for some reason the temperature has been increased quite a lot.

How did your cake turn out?
Judy from North Haven, South Australia

Learn from the mistakes of others. You havenít time to make them all yourself.

Offline babyw

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Re: Caribbean Carrot Cake EDC 2013
« Reply #3 on: June 17, 2014, 10:28:53 am »
Thanks for the replies. 

After I wrote my post I decided to turn the oven down to 170C and it cooked for 45mins total.  So maybe 10 mins at 200C and 35mins at 170C.  It turned out really well.  So next time I'll cook at the 175C recommended.

It was delish, everyone really loved it. It was a large cake and the icing was very generous.  I'd probably cut that back a bit next time.