STEP 8). Frost the cake. Prepare the frosting as per the instructions in the recipe card at the bottom of the post. Spread about 1 cup of frosting over one layer. Place the other later on top and press it down gently. Spread the remaining frosting evenly over the cake. I like to make this cake a « naked » style as it looks so nice with the rich amber cake sides showing through.
EXPERT BAKING TIPS FOR BEST CARROT CAKE
Shred the carrots on the finest side of the grater. 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.
Mix carrots with sugar first. This step helps to break down the carrots slightly so that you don’t end up with fibrous bits in the baked cake.
Skip the vanilla. I know what you’re thinking, « What?! ». That’s right. You can save some cash and skip the vanilla extract for this recipe. With all the flavors from spices, carrots and maple syrup, you don’t need vanilla. In fact, I think it interferes with the spice flavors.
Measure flour accurately. Too much flour can make this cake feel more dry and create a coarser texture. For the best results, weigh your flour.
Sift the dry ingredients. Sifting the flour will break up any lumps and make it easier for them to incorporate into the batter and minimize the amount of mixing required.
Do no over-mix on the last step. Once the dry ingredients are just incorporated and the batter looks uniform, STOP mixing.
RECIPE FAQ
What type of oil is best for carrot cake?
Firstly – use a fresh oil! Do not use anything that’s been opened for a long time and when you store oil, it should be in a cool dark place. Light and heat accelerate oxidation reactions that can make the flavor turn rancid. For oil-based cakes, I almost always prefer sunflower oil because it has a very neutral and clean taste. This recipe will work with any liquid oil, including canola (rapeseed) oil, peanut oil or even olive oil.
What spices are in carrot cake?
My favorite blend of spices for carrot cake are cinnamon (in the highest quantity), allspice, nutmeg and ginger. It’s such a wonderful fragrance and will make your house smell amazing! You can use clove if you like, but I find it is too overpowering for carrot cake. Clove belongs in gingerbread.
What is a substitute for yogurt?
If you don’t have yogurt, you can replace it with low fat sour cream or crème fraîche — a type of fermented dairy product somewhere between yogurt and sour cream.
How do I know when my carrot cake is finished baking?
Once the centers are springy and a toothpick comes out clean the cupcakes are ready. They will get deeply golden brown.
What is the secret to super moist cake and how do I make my cake more moist?
It’s not more fat! Moisture comes from liquid, not fat. So you can add more butter and more oil, but it will really just make the cake more dense and more tender by shortening the texture. Fat will not make a cake moist as only liquids can add moisture. This cake is moist because of the amount of liquid.
How do you add moisture to carrot cake?
A bit of oil makes the texture very soft and in turn gives the perception of « moistness ». That’s because oil is made up of mostly unsaturated fats that are liquid at room temperature. Butter contains more saturated fats that are solid at room temperature, therefore the texture of a butter cake will be more crumbly and firm.
What prevents cakes from becoming dry?
Too much flour and over-mixing makes cakes dry. For the best results, weigh your flour. Also be careful not to over-mix on the last step.
Does more oil make cakes moist?
Oil is fat. Moisture comes from water. Oil does not contain water. So then what’s the deal? Well, oil makes cakes soft and that gives the perception of moistness. It keeps the crumb tender. If there is too much oil, then the cake will be dense and heavy and air bubbles will not be able to sustain themselves in the batter.
Can I make the best carrot cake recipe in advance?
This cake is wonderful because they stay moist, so you can make it a day in advance and still be a star.
Can I double the cream cheese frosting?
This recipe for cream cheese frosting makes the perfect amount to coat the cake as I have in the photos. If you want a thick layer on the sides, you can easily double it or make 1.5x the recipe.
How to store oil for baking?
One of the most important things to note when baking with oils is to use the freshest oil possible. You can easily ruin a recipe if your oil is rancid, and you will be so upset that you wasted all the other ingredients! Store oil in a cool, dry and dark place away from sunlight. Do not store your oil under the sink because it can get hot under there after long periods of running hot water. It’s best to buy oil that is packaged in dark green bottles as opposed to clear glass or plastic which do not provide much of a barrier to light. Light and heat can trigger oxidation reactions, and it’s these reactions that cause the fat molecules in oil to taste rancid. Rancidity can be detected by a soapy taste.
EXPERT TIPS FOR THE BEST CREAM CHEESE FROSTING
So many times I hear from home bakers that their cream cheese frosting is runny. This one is NOT! This frosting is so thick, fluffy and luscious!
The key is to not use too much liquid since cream cheese is almost 60% water anyway! Also it is important to use the right ratio of butter to cream cheese. That ratio is about 1:2. One part butter to 2 parts cream cheese.
Hold back on the sugar! Too much sugar will not only make it taste way too sweet, but it will make it more runny since sugar binds water and turns into a syrup.
