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I have two recipes that are not adjusted for high altitude. I live in Denver. One is the Waldorf Astoria Red Velvet Cake, and the other is a carrot cake. Can you tell me how to make the adjustments to bake these in Denver? Ingredients for the carrot cake are: 2 C sugar, 1-1/2 butter, 4 eggs, 1 T vanilla, 2 cups flour, 1 t cinnamon, 3 C grated carrots, 2 C chopped pecans. Ingredients for red velvet cake are: 1-1/2 c sugar, 1/2 c butter, food coloring, 2 T cocoa 2-1/4 c cake flour, 1 t vanilla, 1 t salt, 1 t baking soda, 1 T vinegar, 1 C buttermilk. Additionally, do the same adjustments need to be made when using these recipes when making cupcakes?

Last Updated: May 20, 2011

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You will find several tips in the Colorado State University high altitude food preparation guide, downloadable at www.ext.colostate.edu/pubs/foodnut/p41.html. Here are a few suggestions for adjusting your recipes: Carrot Cake: * Add extra egg to strengthen the batter (6 eggs instead of 4 in the original recipe). * Add extra spices the higher you go in elevation (increase to 2 tsp. cinnamon). * Add 1/4 cup more flour or wheat germ for added structure. * You forgot to mention leavening, but decrease baking soda from 2 tsp. to 1 1/2 tsp. * Increase oven temperature to 375°F., and place pan on lower rack. You may need to decrease baking time by 5 to 10 minutes. Velvet Cake: * Increase flour to 1 1/2 cups cake flour. * Decrease leavening from 1 tsp. to 3/4 tsp. soda. * Use only 1 tsp vinegar (not 1 T) along with the buttermilk. * You left out eggs, but increase them from 2 to 3 large eggs. * Optional: Decrease sugar by 2 T. * Increase oven temperature by 15 to 25 degrees Fahrenheit to help set batter quicker. Decrease time accordingly.

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