You’ll probably want to rewhip it too, to help it warm up and make sure it’s light and fluffy before it goes on the cake. If you do need to make it in advance, we recommend storing in the refrigerator and then letting it come to room temperature before frosting. It’s so simple to whip up that it’s easier to make it and then use it right away than it is to make it, store it, and then rewhip it before using. We don't typically recommend making the frosting too far in advance.
The night before you want to frost, thaw them in the refrigerator and then stack and frost them while they’re still cold. If you’d like to save them longer, wrap them in a double layer of plastic wrap and freeze for up to 3 months. If you’re going to use them within 5 days, you can just refrigerate them. After baking, let the cakes cool completely before wrapping each layer separately in plastic wrap. While we’d recommend waiting to frost your cake until the day you want to eat it, you can bake the cake layers as far as 2-3 months in advance. Super easy and super delicious.Ībsolutely. Our recipe is just a simple mix of cream cheese, softened butter, and powdered sugar, with a little vanilla thrown in for flavoring. What’s the best frosting for a carrot cake?Ĭream cheese frosting all the way. We recommend checking after 35 minutes to see if it’s done: If a toothpick comes out clean, it’s good to go. Just keep in mind that, since the area of the 9”x 13” pan (117 inches) is greater than the sum of the area of the 8-inch rounds (50 + 50 = 100 inches), the cake will be slightly thinner than it would be in the 8” pans. For best results, use ½ cup canned pineapple and drain it well before you add it to the batter with the carrots, raisins, and pecans. Our recipe does not-and we think it’s delicious as it is.But it will work if you’d like to add it in. Many classic carrot cake recipes include pineapple. Just keep in mind that large chunks of dried fruit tend to sink to the bottom of cakes, so if you want to try larger fruits like dried apricots or figs, you should chop them up before adding to the cake batter.
#MY RECIPES BEST CARROT CAKE FREE#
Want to skip the raisins? Feel free to, or switch them out for dried cranberries, cherries, or any other dried fruit you want. Not a fan of pecans? Sub in walnuts or pistachios, or leave the nuts out entirely. This is your cake, so feel free to customize it to your liking. Long story short: this cake uses vegetable oil, so you’re set up for success.Ībsolutely. Vegetable oil also leads to a more tender cake, since it is 100% fat, unlike butter, which contains about 15-20% water, which in turn aids in the formation of gluten and contributes to toughness. Why? Consider the ingredient on its own: vegetable oil is liquid at room temperature, while butter is solid. Cakes made with vegetable oil are noticeably moister than the average cake baked with butter. How do I keep my carrot cake tender and moist?īakers are often concerned about getting dry, tough cakes, but here you don’t have to worry, thanks to the use of vegetable oil in the cake batter. And if you’re looking for more dessert inspiration, check out some more of our favorite layer cakes recipes.
#MY RECIPES BEST CARROT CAKE HOW TO#
Read on for tips on how to make this delectable classic cake. We bet it’ll be a star on your Easter dessert buffet. There are thousands of carrot cake recipes out there, but ours probably takes the cake.
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