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.

--
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