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.

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.

If you are close to my age and grew up in Durban you would know what Queen Cakes are. It is similar to a normal vanilla cupcake, however this one is a little more dense and somewhat drier.

Carrot cake is oil-based, rather than butter-based. This keeps it moist and helps it last for days. Unfortunately, it also means you lose the leavening power that creaming butter and sugar would bring. (Creaming, or beating together the two ingredients on high speed, aerates the butter.)

The most crucial tip? Instead of buying an entire box of cake flour, simply incorporate two tablespoons of cornstarch into 3 1/2 cups of all-purpose flour. This blocks the formation of gluten in the flour, which produces a lighter, fluffier cake.

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!

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

Is carrot cake healthier than cake? ›

However, even though carrot cake has a higher fat content, it can bit a healthier choice compared to regular cakes especially because carrot cake is made with whole wheat flour, which is a healthier choice of flour, unlike white flour.

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.

What were cupcakes called in the past? Back in the day, they were called “Number Cakes” or “1234 Cakes”. This was because the recipes back then were simply 1 cup of butter, 2 cups of sugar, 3 cups of flour, 4 eggs, 1 cup of milk, and 1 spoonful of baking soda.

Queen Elizabeth's Favorite Cake: Chocolate Biscuit Cake.

Choosing cupcakes, pies, or doughnuts for your wedding can be cheaper than getting a wedding cake. While the actual pricing will depend on your bakery, these items don't require much decorating time, so you'll be saving on labor for your wedding dessert.

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.

The leavening agent is the ingredient that helps the cake to rise. Too much baking powder or baking soda can create excess gas in your cake, making it expand too quickly without the proper structure, only to deflate once you take it out of the oven.

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.