I have a well-tested (triple layer) 9-inch carrot cake recipe with lots of texture (3 c. carrots and 1 c. each raisins, walnuts, pineapple and coconut.) My question is how to adjust the recipe to make a (triple) 10-inch cake. I don’t want to sacrifice the height of the layers any further. The dry ingredients is based on 2 c. flour, the liquid includes 3 eggs, 3/4 c. buttermilk and 3/4 c. oil (in addition to assoc. pineapple juice).
Would it be as simple as increasing flour by 1/4 c., adding an egg and being a little more generous with the fruit?