Hi I’ve made the low fat moist carrot cake but it’s a bit crumbly. Any idea why?
It could be a few things!
Baked too long?
Baked at too high a temperature – should be 170 in a conventional oven of 150 if using a fan setting.
Ingredients… did you use large eggs? Did you grate your own carrot? Shop grated is much dryer.
Did you glaze the cake whilst still warm in the tin?
Did you make any adjustments to the recipe?
I hope something here will be helpful.
I only baked it for 30 mins so 5 minutes less than recommended. I did 150 in a fan oven. I used medium eggs but picked the largest ones at 62grams each. I grated my own carrot. I didn’t ice it in the baking tin. The cake was cold and out of the tin before I iced it. No adjustments to the recipe.
I may put an oven thermometer in next time?
Or was it the fact I should have used larger eggs? It tasted very nice and moist but it was crumbly.
The quantity of egg is the probably the reason that the cake was crumbly. The large eggs I use are on average, 73g each with the shell or 65g each without the shell. You say ice not glaze. The cake is glazed in the tin whlist hot then topped when cold and out of the tin.
Hello, sorry I meant I glazed the cake straight from the oven but iced it when it was cold and out of the tin.
I will make it again using large eggs!
Thank you so much
Follow us Like us on Facebook Follow us on twitter Follow us on instagram Follow us on pinterest Follow us on youtube
© 2001-2022 All Rights Reserved Delia Online
To ask a question, simply login or register.
Web Design Surrey