Greetings,
First, thanks to everyone who helped me with finding a carrot cake recipe for my sister-in-law's wedding.
I have two recipes that seem good. One calls for an 8 inch round pan and the other calls for a 9x13 pan. I've always used a pan size that is close to the original recipe. I've never tried adapting to a much larger pan.
My question for the newsgroup is, if the batter uses 8 inch round by 1.5 inch deep, can I use a 12x18 by 1.5 inch deep at the same temperature? I'm assuming the cake will take longer to cook but will it still cook okay? Do I have to alter the temperature? Do some recipes just not scale to a larger pan?
Any help will be greatly appreciated.