I am making a carrot cake recipe that should be made in three 9-inch round, 2-inch deep cake pans, and baked for 40-50 mins at 325 degrees.
I plan to use two deep 8-inch pans instead, and my oven is fan-forced and tends to be a bit "fast" anyway, .... how would you vary the cooking time and/or temp?
(I hate that EVERY cake recipe I try seems to need a new set of pans to accommodate.... :)
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.