Carrot Cake/ Cupcake Recipe - Foxy Folksy (2024)

FAQs

Why is my carrot cake not fluffy? ›

The key to a soft and fluffy carrot cake is to have the carrots bake into the crumb. If you coarsely grate the carrots, then they will not bake as quickly and will stay as threads through the cake which can get stuck in your teeth. For maximum flavor and the best texture, you'll need to grate them finely.

The original recipe was essentially a cake that was made from a pound of flour, a pound of sugar, a pound of butter, and a pound of eggs. This is actually where the pound cake received it's name. Each ingredient added to the cake weighed one pound.

A bowl of cream cheese frosting served with some sort of dipper might just be the easiest dessert we've ever made. Apple slices hold up well to sturdy frosting, as do pretzels and cinnamon pita chips. More delicious snacks to try: Strawberries, chocolate chip granola bars or thick-cut potato chips.

Carrots add sweetness and moisture to a batter. Carrot cakes have been around for centuries, but the modern carrot cake can be traced back to World War II when carrots were suggested as a way to add sweetness to cakes when sugar was being rationed, according to the World Carrot Museum of Skipton, England.

Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake. No properly creamed butter = no air = no fluffiness.

Oil adds moisture (canola or vegetable oil will work) and unsalted butter adds a rich flavor. Don't substitute one for the other–we really need both here!

Before it's served, you'll add a layer of cream cheese frosting and sprinkle candied pecans on top for some crunch. Internet lore would have you believe this pineapple-topped concoction was Elvis Presley's favorite cake, that he even asked his grandmother to make it for him as a kid.

Chocolate Madeira cake layered with vanilla buttercream, covered with chocolate buttercream, Cadbury's chocolate fingers, maltesers and Green & Black's white chocolate.

It is also worth noting that the “Pound Cake” is now known by many names; “Madeira Cake” or “Yellow Cake” even simply “Loaf Cake”. No matter what it's called, one thing is for sure! The simple sponge cake recipe has stood the test of time and remained a staple for home baking!

Creamy ingredients like Nutella, cream cheese, marshmallow creme, peanut butter or another nut butter will give the store-bought frosting tons of flavor with some additional smoothness. Mix in 1 cup of cream cheese or 1/2 cup of marshmallow creme or nut butter per can of frosting for a creamy delight.

Why add butter to cream cheese icing? ›

An equal ratio of butter to cream cheese yields a super smooth, spreadable frosting, while still maintaining the distinctive tangy flavor.

Absolutely yes, and that goes for store-bought and homemade cream cheese frosting. As cute as those frosted cupcakes look sitting on your kitchen counter, you need to pop them into the fridge to ensure they're safe to eat the following day.

Carrot cake (also known as passion cake) is cake that contains carrots mixed into the batter.

Carrots contain pigments that are sensitive to changes in pH balance. When the shreds of carrot come into contact with the alkaline baking soda, a chemical reaction takes place that causes the pigments to change color.

Carrot cake is made with whole wheat flour, which is a healthier choice of cake compared to white flour. Also, even though carrot cakes have a higher fat content, they can be a healthier choice as opposed to regular cakes.

You're aiming for that light, airy texture in your carrot cake, and then it turns out dense. What's the culprit? Well, it could be too little baking soda. It might seem like a simple ingredient, but baking soda provides a lot of the lift and fluffiness in your cake.

One of the key factors that can lead to dense cakes is the incorrect ratio of ingredients. Baking is a science, and even a small deviation from the recipe can have a big impact on the final texture of your cake. Too much flour or not enough leavening agents like baking powder can result in a dense cake.

A dry cake is usually the result of one of the following pitfalls: using the wrong ingredients, making mistakes while measuring or mixing the batter, or baking the cake too long or at too high a temperature. Once you understand which common cake-baking blunders to avoid, you'll know how to bake a moist cake every time.

Add a leavening agent to the flour. Most cakes will call for a leavening agent like baking powder or baking soda. These create the bubbles you need for the cake to rise. If the flour you use is self-raising, it already has a leavening agent in it.