Carrot Cake

Greg’s Half Baked Carrot Cake!

Sad but true. This gorgeous, super moist and delicious cake was selvedged! To this day I don’t know what went wrong, but I’m here to tell you that you CAN cool a cake that hasn’t been cooked through AND put it back in the oven again to finish. I was about to toss it, but felt pretty bad about even thinking of that seems it WAS a birthday cake, and there are a lot of ingredients (and love) that went into this cake. Greg said I should put it back in the oven. I said, no, you can’t do that. So I googled it, and yes you sure can!

Tip:

Put a piece of tin foil over the cake loosely and put it back in the oven. The steam it creates will help cook it through. It will also make the top of the cake very moist and sticky so you have to take the tin foil off before you take it out so the top feels more normal again.

I think if this cake was done in 3 pans rather than 2 pans, the cooking time would be accurate. As it was, I had to bake these almost twice as long as the recipe called for. I used heavy duty 9″ pans. Not cast iron, though next time I make this, I’ll try it in CI.

They weren’t overdone at all, and was super moist!

Kitchen flops CAN be turned around!

Recipe is from “To Die for Carrot Cake” by mom on timeout