Carrot cake help please - rapeseed oil

[winchester1]

I'm planning to make a carrot cake but OH has brought rapeseed oil instead of vegetable oil, does that matter? (Also I can't get any veg oil in our village.)

The reciepe is;
450 veg oil
400g plain flour
2 tsp bicarbonate of soda
550g sugar
5 eggs
1/2 tsp salt
2 1/2 tsp cinnamon
525g carrrots
150g nuts

Also I plan to make two and layer them, for max 15 people, does that sound enough, too much for a coffee and cake bday 'party'.

thanks

Rapeseed oil IS vegetable oil - vegetable oil is oil derived from any vegetable source (as opposed to oil derived from animal products)

Oh ok. I saw some recipes asked for rapeseed others veg so thought there was a difference. Thanks.

if a recipe just says veg oil I guess people might use a strong tasting oil like EVOO which would make the cake taste odd. Any mild tasting oil like rapeseed is fine.

And two cakes should be enough for 15.

I think that when you take the cakes out of the oven you will probably want to cut them in half and put icing in between, that's a big cake.

If you are planning on making 'traditional' carrot cake icing with cream cheese please can I give you the tip of don't over beat the cream cheese, it goes thin (I had to go & buy some more).

I was planing to make that recipe twice (in round cake tins) and then layer and top those two cakes with cream cheese icing.
Would that be an enormous cake then?
If it matters four of the 15 are teens.

Thanks for the tip.

I mean as put the two cakes together to make one cake.

Depends what size your cake tins are. That's a lot of mixture so in a 20cm tin they'd be far too high to put on top of each other and you'd be better off splitting each one (or just icing the top of each one. In a 24cm tin or larger then they'd be shallower and you'd be more likely to be able to get away with putting them on top of each other.

Thinks its a 20, I'll have a go with one first and see how it looks size wise. Thanks.

Anybody about still?

I've cooked them for an hour and a quarter at 160,and let them cool but they aren't cooked at all in the middle. Should I.just put them back in?
The skewer came out clean already so I'm not sure how I tell if they are done. Also the top is already quite cooked so I'm a bit worried it will now burn.

Oh dear. If you have to put them back in the oven then you could cover them with tin foil to stop them burning.

Thankyou. I did that. Fingers crossed.

How can I tell when they are cooked? Is a fork better for checking?

Tia

Next time you make it, it's nice with light muscovado sugar.

I've now dropped one on the floor. After hrs grating, chopping and mixing.
I'm never making these again!

Its a pound cake with berries next time.

Ah, that's a shame, did it taste nice at least.

Somehow it actually turned out ok and tasted very nice. Luckily three of the blokes didn't come in the end so we had plenty to go-round. Thanks for.the help with it.

Sorry it didn't all go to plan though it sounds like you had a lovely cake out of it

Next time you bake, try a wooden skewer. I've found them much more reliable as they have a rougher surface for the batter to stick to