Comments on: Sour Cream Carrot Cake with Cream Cheese Icing https://tastykitchen.com/recipes/desserts/sour-cream-carrot-cake-with-cream-cheese-icing/ Favorite Recipes from Real Kitchens Everywhere! Thu, 09 Apr 2026 23:42:38 +0000 hourly 1 https://wordpress.org/?v=4.1.31 By: Laura https://tastykitchen.com/recipes/desserts/sour-cream-carrot-cake-with-cream-cheese-icing/comment-page-1/#comment-47752 Tue, 30 Nov 2010 10:40:56 +0000 https://tastykitchen.com/recipes/?p=98914#comment-47752 Thank you very much. I did use Light Sour Cream so maybe that was it and yes, it was a little running. I think I also should have put a wee bit more carrot. I will probably try again and when I do, I will let you know how it goes.

]]> By: Isie https://tastykitchen.com/recipes/desserts/sour-cream-carrot-cake-with-cream-cheese-icing/comment-page-1/#comment-47020 Tue, 23 Nov 2010 00:36:55 +0000 https://tastykitchen.com/recipes/?p=98914#comment-47020 Laura: I will admit, it has happened to me a time or two, mostly when I use light sour cream as I think it may be runnier when beaten. Try adding a tad less sour cream or oil, and if the mixture is really runny, add some more flour (about a 1/4 cup at a time) before you add the carrot to get it thicker.

Every oven is different, some hot some cool. You will need to adjust the cooking temp to your oven. You sound like you may need to up the temperature a bit to maybe 190? I know it is annoying, my oven has a hot spot in the back and I always have to do a test bake with cakes and biscuits and inevitably end up adjusting cooking times and temps.

Also, the cake is not supposed to be very light and fluffy, but at the same time not dense like a pound cake. It is also always a bit wetter than your average cake.

Glad you liked the icing, it’s one of my favourites too.

]]> By: Laura https://tastykitchen.com/recipes/desserts/sour-cream-carrot-cake-with-cream-cheese-icing/comment-page-1/#comment-46941 Mon, 22 Nov 2010 13:51:49 +0000 https://tastykitchen.com/recipes/?p=98914#comment-46941 I made this cake at the weekend and I am really not sure why but it really wasn’t good.
I have a fan oven but I still had it on at 180 and it was defintiely pre-heated before I put them in. I baked the cakes for 55 mins and still were wet when I skewered them. I got a clean skewer after 1hr 10 mins. They weren’t too brown on top for me but maybe for some people! But they were very dense and heavy when cut. I’m wondering what it could have been!? Not enough carrot maybe? Does it matter if the carrot is grated by hand or machine? Should I dry it off first?
Anyway, I will try it again sometime. In the meantime… WOW- the icing was gorgeous!!

]]> By: Heritage Hollow https://tastykitchen.com/recipes/desserts/sour-cream-carrot-cake-with-cream-cheese-icing/comment-page-1/#comment-46113 Mon, 15 Nov 2010 15:36:43 +0000 https://tastykitchen.com/recipes/?p=98914#comment-46113 Sounds delicious! Can’t wait!

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