carrot cake soggy at the bottom-why?

[vannah]

hi,
Ive made a lovely carrot+poppy seed loaf a few times now, it's a great recipe but the bottom part of the loaf looks raw. The rest is a soft moist slightly dense loaf.
Any idea why this is happening?Ive tried squeezing some of the moisture out of the carrots - no change.

thankyou

It could be that the oven temperature is too cool, cooking time too short, incorrect position in the oven, tin too deep or an over-moist mixture to begin with.

When you say 'loaf' is it a bread dough or more like a cake mixture? Dense cakes like rich fruit cakes, for example, take a long, long time.

mmmmh ! yum, if you dont like it vannah, you can send it to me and i will eat it. . .love soggy moist cakes. And if you see my tummy you will understand what i enjoy eating. !

Thankyou chil- dont know which to eliminate first. Its in a loaf time but cake texture, slightly dense as opposed to sponge light..
maltesers it is actually really tasty, just felt embarrassed serving it to guests the other day...

Probably too low temp then. Was the oven preheated? Or could your thermostat be out? The initial heat of an oven is what gets the rise, so that would explain it being denser than usual, and the under-cookedness too.

My mum is an ace carrot cake maker, she says that it is really important to a) make sure the oven is properly heated up to the right temp before you put cake in and b) beat the carrot into the mix then whack into tins and into oven dead quick.

If you leave mix lying around or have a not quite hot enough oven the carrot sinks a bit and you get a soggy bottom.