Cake base for carrot cake and beet cake

Preparation info
  • Yield: Approximately

    52 ounces

    total for base cake before dividing the cake and adding the grated vegetables for the carrot cake and beet cake; carrot cakes ervings weigh approximately 1¾ ounces each; beet cake servings weigh approximately 3⅓ ounces each
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Each Name of ingredient Baker’s percentages


  • Prepare two baking pans. You will need one for the carrot cake and the other for the beet cake.
  • For the carrot cake, you will need a baking area of 3 inches by 10 inches, by 1 inch deep. For this cake, you may use a 10 inch rectangular pan and wall off the pan at the 3 inch wide mark, using a piece of cardboard, wrapped with foil and then sprayed well with