Baked Carrot Cake in Cast Iron- Confused about how it turned out

Question
1

I used a cast iron carrot cake recipe that I found online. For 45 minutes, 350° F is advised.

The toothpick came out clean after nearly an hour and a half. Fortunately, the sides did not burn; they appear to be very moist. However, I’m not sure why it took so long (I double-checked that the oven temperature was correct) and why, even though I used normal cake pans for a longer time than the recipe specifies, the sides did not burn at all.

2

Sometimes it is due to variances in the recipe’s original environment, such as the oven’s actual temperature against what is set, or even the type and size of the pan.

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3

At least you ended up with a delicious cake in the end.

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