I tried this recipe using two 9x13 baking sheets. I should have doubled the recipe to do a layer cake. The cake baked up way to thin to effectively transfer the layers. Additionally the cake stuck to the pan quite badly and oddly the edges of the cake,while still in the pan looked as if baking soda had been used. As the edges were raised in bubbles then baked down to a crispy thin layer above the cakes edge. However the flavor is good.

Christy, of course yours cake did not work if you used two 9x13 baking sheets!

The recipe tells you that it is for one 8"x12" pan. Pans are usually 8 x 8 (square) or 9 x 13 (Oblong) or could be round of course.

The cook probably measured the bottom of her pan to come up with the number 8 x 12. I did that one day when I measured a 9 x 13 from the outside bottom of the pan. That's a little lesson I just learned while measuring my pans. Anyway...

The cook either meant one 8 x 8 square pan... or she may have measured the bottom of her 9 x 13 pan. If she'd measure the top opening she'd call it a 9 x 13.

When reading the recipe you can tell it's a smaller cake because there's only one cup of flour, 2 eggs, less oil and not too many carrots. All the larger cakes have 3 or 4 eggs, 2 or 3 cups carrots, more oil and at least 2 cups flour.

I didn't make this cake but it sounds like it would work out well in one pan. I'd try an 8 x 8. However you can't make two decent cakes from the amount required for one cake. You are correct you should have doubled everything... except maybe the baking powder... and it might be good to put in a tsp. of baking powder.