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Old 09-30-2005, 03:36 PM   #11
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I leave my pizza stone in the oven all the time. It's in the middle rack, which is where I put most of my cakes/muffins I make (unless the recipe states differently).

Side note: I've noticed if my cake pan isn't completely on the stone (if it's hanging off), somehow the part hanging off doesn't rise like the rest. Weird. Not sure why this is, or if it's just my imagination.
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Old 09-30-2005, 05:48 PM   #12
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Can you post your recipe? It very well could be you're beating the eggs too much; most carrot cake recipes I know of just call for mixing the ingredients together, not beating the eggs like you would in a 'regular' cake recipe.

It also could be your leavening; old baking powder?
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Old 09-30-2005, 09:45 PM   #13
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sounds like you are opening the oven door B4 the cake is fully cooked...KEEP the door closed until the stated cooking time has passed. then & only then open the door to check for doneness.
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Old 09-30-2005, 11:10 PM   #14
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Also...you may be cooking your cake at too hot a temperature? My recipe calls for 300 rather than the usual 350. Might give it a little more time to bake that center.
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Old 10-01-2005, 06:33 PM   #15
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My sister gave me the recipe years ago. It is the best carrot cake I have ever had.

1 &1/2 cups oil
2 c sugar
4 eggs beaten
2 c flour
2 tsps cinnamon
2 tsp soda
1 tsp salt
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Old 10-01-2005, 06:37 PM   #16
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I didn't get to finish and accidentally posted. continued:
2 tsp baking powder
3 c grated carrots
1 c chopped pecans (a must)
Grease and flour 2 9" round cake pans. Preheat oven 350*. Sift dry ingredients twice & add nuts & set aside. In a large bowl beat oil and sugar well. Add eggs & beat well. Add four mixture and blend. Fold in carrots small amounts at a time. Bake for 30 mins. I have had to bake this cake as long as 45 mins. depending on the oven.
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Old 10-01-2005, 06:43 PM   #17
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Oh and of course it has to have the Cream Cheese frosting.
1 8oz pkg cream cheese
1/2 to 1 stick of butter room temp.
4 cups of confectioner's sugar
2 tsp vanilla
Blend with an electric mixer and spread on cake.
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Old 10-01-2005, 10:58 PM   #18
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That is exactly the recipe I use except that I don't use the baking powder. I use a 13x9x2 pan...bake at 300 for almost 60 minutes.
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Old 10-02-2005, 06:54 AM   #19
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http://baking911.com/cakes/problems....unken%20center

Maybe this will help.
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Old 10-02-2005, 06:19 PM   #20
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ohh, bevkile thanks for the reminder. I always forget about this site.
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