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I have to try these!
Saving this information!! Thank you for taking the time to provide us with this article!
You are welcome!
Thank you for these tips! I am not an avid baker, so I never know when to throw out the baking powder. I loved the different ways you can use baking powder after it no longer serves you for baking (definitely going to try the scrubbing method!)
You are welcome, so glad that it was helpful for you!
very informative post! thank you!
You are welcome! Thank you for taking the time to read it!
Saw this on Macaroni Kid and will definitely try. Thanks!
Awesome! I hope you enjoy it!
Hi! Does egg replacer work in this recipe?
Hi! I haven’t personally tried it, but I think it would work just fine for a waffle recipe!
These were delicious and baked up perfectly! I did not have brown sugar, so I substituted white sugar and molasses. I live in Jefferson at almost 10,000 feet and made not adjustments. Yummy!
I am so glad that they worked out for you!! Thank you so much for your review!!
This is the best corned beef and cabbage recipe! Comes out amazing every time.
I smoke corned beef basiclly the same way by smoking it for 2 hrs @ 275 degrees directely on the grate of my smoker. while waiting I make a glaze of 3/4 cup of brown sugar, 2 Tbsp yellow mustard, 1 tsp white vinegar and 1/2 tsp of ground cloves. After the 2 hrs have pasted I take some of the glaze and spread it on the bottom of a foil pan. Then place the corned beef in the foil pan and brush the rest of the glaze all over the corned beef. Cover the pan tightly with foil and put back on the smoker for about 3 hrs or 203 degrees. You could even put this glaze on your corned beef & cabbage to kick it up a bit!
This looks delicious!! I will definitely be trying this recipe!
This sounds delicious, I can’t wait to try it!
I don’t see how much quinoa to add to this recipe?
Hi, you are right! It is 3/4 cup of quinoa, I just updated the recipe
Is the ‘flour’ in the recipe all purpose flour or cake flour?
Hi! I used all-purpose flour for this recipe.
These came out perfectly! Thank you so much. I’d like to try replacing the almond extract with lemon abstract for lemon poppyseed muffins next time! 😁
I am so glad the recipe worked out for you!! Lemon extract can be pretty powerful so you might want to start with 1 1/2 tsp if you try that next time!
Thanks you!! These turned out so well in Estes Park, CO. Had a cookie decorating party and received many compliments.
Awesome! I am so glad it worked out for you!
This recipe is a keeper!! The amount of molasses and spices gave a great gingerbread flavor. I rolled the dough out a bit thinner (~3/16″) and reduced the bake time to 6 minutes. Once cooled, I glazed the cookies and let them dry overnight. They were still soft and delicious in the morning.
Thank you for your review!!
I live at 7,000 feet and have just recently realized that I needed to make adjustments to bake successfully. This is the most informative, easily understood and helpful blog I could hope to find!
Thank you, thank you!
I am so glad that you found this helpful! Thank you so much for your feedback!
Appreciate the recipe! Do I need to make adjustments for Denver which is only 5280 feet in elevation?
Hi, you can use the High-Altitude Recipe for Denver without any adjustments. If it looks like it needs it, you could try adding 1/4 tsp baking soda, but that is the only adjustment I would potentially make.
OMG! I have been struggling living at 6300ft and all my cakes sinking or being undercooked. I just made your recipe and they look and smell perfect!!! I will be saving this recipe for sure!!
That is great! I am so glad it worked out for you!
I am at 10,000 feet and so excited to try this recipe. Do you have any adjustment suggestion for the altitude difference?
Thank you for posting this recipe.
Thanks for asking! I would suggest using 1 1/3 cup buttermilk and reducing the baking powder to 1 tsp. I hope that helps!
Hi, I was wondering how long would you bake this recipe if you were making cupcakes? I’m very anxious to try it, it sounds delicious 😋
Hi, thanks for asking! For cupcakes I would aim for 16-18 minutes, and you could turn your oven down to 350F. As always, be sure to check the center of the cupcakes with a toothpick to see if they are done. The toothpick should come out clean without any crumbs. I hope that helps!
I baked this in Park City and it was delicious but SUPER DENSE. I don’t have a standing mixer and I just couldn’t mix the butter and sugar as well as suggested, I think. I used cold butter… maybe that was another issue?
Hi, using cold butter is going to make it difficult to make this recipe. You should be using soft butter, if you forget to take it out to get to room temp then just put it in the microwave for a few seconds until it is soft but not melted. And you should be able to make it with a hand mixer, but you will have to mix it for about 5 minutes in order to get it to the right consistency. If you do not do that step correctly then it will be very dense.
This carrot cake recipe is the best I have ever tried. Every year I make at least one carrot cake for my husband’s birthday and most turn out dry and/or dense. We are ate about 8,300’ and I used the 7,500’ version from the cookbook. He said it was my best carrot cake yet! Can’t wait to try other cake recipes and officially breakup with my box cake crutch!
I am so glad it worked out for you!! I hope you try some of the other recipes as well!
Does using a piping bag deflate the batter?
Hi, great question! I do not find that it deflates the batter, and it is a very common method of filling cupcake liners. It is one of the cleanest methods and easy to get the same amount of batter in each one. Hope that helps!
The ingredient list calls for baking soda and the directions refer to baking powder. Can you clarify?
Hi, thanks for catching that. It should be 1 tsp baking soda for the sea level recipe and 1/2 tsp baking soda for the high altitude recipe.
Where is the Ricotta incorporated?
Hi, it should be added with the vanilla extract. The recipe should be updated.
I grow my own peaches and rhubarb. This is the first time I added the two for a pie. The recipe is delicious. I’d definitely make this again. It’s great for first time bakers too
I am so glad you liked the recipe!!
Hi there. I’m going to attempt this recipe (at 6k feet) for my son in law’s birthday tomorrow. Wondering, is the butter salted or unsalted? Do you use AP flour or cake flour? Thanks!
Hi, thanks for reaching out. I use all-purpose flour for my recipes as well as salted butter. The difference between salted butter and unsalted butter is typically about 1/4 tsp of salt, so you can adjust as necessary.
I don’t bake much and have never made a cake at altitude (7,500′). But I promised my girlfriend for her birthday I would try.
Since I’m not much of one for the fancy stuff, is there any way to make this a sheet cake instead of a layer cake? Not as pretty, but more within my skill set.
Hi, that is nice of you to bake a cake for her! You can definitely use this recipe to make a sheet cake instead, just use one 13 x 9 pan instead of 2 round pans. Hope that helps!
Add extra milk or buttermilk above 5000? Did I read that right? I always added extra flour when I was in Littleton, and it worked fine. Now I’m at 7450, and I haven’t tried anything yet. Just checking my eyes.
Hi, once you are above 5,000 ft I recommend switching to buttermilk and adding a bit extra buttermilk to the mixture depending on your altitude. At about 7,500 ft I recommend adding 1/4 cup of buttermilk, so if it calls for 1 cup of milk, then add 1 1/4 cup of buttermilk to the recipe. Hope that helps!
Hi.. Can some shortening be used to make this heat stable.. How much would I use..
Hi, you could try to switch out some of the butter for shortening, I would start by doing half and half. It might affect the flavor a bit so be sure to taste test before frosting.
Hello I moved from CA to CO and I lost my beloved gingerbread house recipe that called for cardamom.
What spice can I substitute?” I remember butter, sugar, water, molasses and cardamom…
Hi, cardamom would be a great addition! I would keep the cinnamon and the ginger but leave out the nutmeg and cloves. Try to add about 1/2 – 3/4 tsp cardamom. Hopefully that helps!
LOVED IT! I have never liked pecan pie, and then I made one and saw what was in it and then I really really didn’t like pecan pie, but THIS ONE is delicious, not cloyingly sweet, no terrible-for-you ingredients. I might put a bit less chocolate, or a less dark chocolate next time, but I’ll definitely have another slice of this one! It was a Thanksgiving hit.
I am so glad that you liked it! And you could always try milk chocolate instead of dark chocolate next time!
I am a little confused by this recipe for high altitude carrot cake. It looks like you are suppose to use less leavening (powder or soda), however it looks like they are increased when compared to the sea level recipe. So what is correct.
Hi, the high altitude recipe has 1 1/2 tsp baking powder and 1/2 tsp baking soda. The sea level recipe has 1 tbsp (or 3 tsp) baking powder and 1 tsp baking soda which is twice the leavening than the high altitude recipe, so it is correct. Hope that helps.
I am giving it 5 stars because it looks yummy. I haven’t tried it yet because I have a couple of questions. What size springform pan? I have more than one. I also have a combination conventional/convection oven. I can bake either way. Which type of oven did you use and what changes should be made to use the other kind of oven? When I use the convection settings I usually only change the time to a bit shorter and I check for doneness earlier.
Hi, great questions. I used a 9″ springform pan, you could use a 10″ and adjust the baking time to be a bit shorter. I used a conventional oven to bake my cheesecake. If you are going to be using a convection oven you should decrease the oven temperature by 25-50 degrees compared to the temperature for conventional. Hope that helps!