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Adding raisins would not have caused a problem. If a recipe doesn't specify what kind of flour, they mean all purpose. If they want you to use cake flour, it will specify cake flour. That, plus your expired powder most likely caused your problem.
I have a great carrot cake posted on my blog on here.... sounds like it might just be the recipe... all recipes are not fantastic. The one I have posted on here is really yummy. I got it from a friend and use it all the time!!!
http://www.cakeswebake.com/profiles/blogs/carrot-cake-to-die-for
Thanks for the recipe that sounds delicious. It is very similar to the one I used. As I have said before I am a newbie to baking and decorating cakes - with that said what is the filling for and how is it used? I can only hope this makes sense to you LOL...
Thanks Julie I will pay more attention to expiration dates on all ingredients!!! Debbie :)
jeri c said:
I have a great carrot cake posted on my blog on here.... sounds like it might just be the recipe... all recipes are not fantastic. The one I have posted on here is really yummy. I got it from a friend and use it all the time!!!
http://www.cakeswebake.com/profiles/blogs/carrot-cake-to-die-for
You found a can of baking powder tucked away in the back of the pantry and you aren’t sure how old it is or whether it’s still good to use in baking. Here’s a quick test for freshness:
If the baking powder begins to bubble happily, it’s fine to use in your recipes.
Tip: For best results, do not dip a wet spoon into the can of baking powder when measuring what you need. The moisture will activate the baking powder left behind in the can and it won’t be as good to use next time. If you see lumps in your baking powder, that’s usually a sign moisture has found its way in.
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