Homemade Carrot Cake Liqueur -Vintage Kitty co*cktail Hour Recipes (2024)

FAQs

What kind of icing traditionally goes on carrot cake? ›

With its mellow carrot sweetness, warm notes of cinnamon and nutmeg, and rich, tangy frosting, carrot cake is simply irresistible. This traditional carrot cake with cream cheese frosting is one of our favorites.

Carrot cake usually tastes better the next day, so it's a great recipe to make ahead of time. Simply keep it covered in the refrigerator until ready to serve.

Adding pudding makes it more moist, but try adding lemon Jello to lemon cakemix.

Carrot cakes are made in the Cake Oven. It takes 1 hour and 30 minutes to make one cake, and 1 hour 16 minutes in a fully mastered oven.

I love using oil in cakes because not only does it make your cake moist, but it also STAYS moist for much longer than if you used butter. That's because oil is 100% fat where butter is around 80%.

That's right, you won't be frosting your cake at room temperature; a chilled cake is essential before applying any frosting.

Homemade carrot cake can last for 2 to 3 days at room temperature, 5 to 7 days in the refrigerator, and up to 3 to 4 months in the freezer. Store-bought carrot cake typically has a longer shelf life due to preservatives and airtight packaging.

Double-wrap unfrosted cake layers to make them airtight.

Bundle each layer in one or more sheets of plastic wrap, then seal the wrapped layers inside large plastic zipper bags individually. By doing so, you'll be keeping the freshly-baked cake off-limits to air and moisture.

It is a carrot cake, after all. Pecans and Raisins: These add texture, but they are optional. Reading through the comment section, it is clear that some people love nuts and raisins in carrot cake, while others cannot stand them. I love them, but add what you love!

Add an Extra Egg

Most cake mixes call for two to three eggs. Just one more egg will add extra moisture, fat, and a little protein, which means the cake will be softer and less likely to overbake and dry out in the oven.

What happens when you add jello to cake mix? ›

Jello enhances the flavor and color of a cake. It also helps the cake be more moist and dense in texture.

When baking with cake mix, you don't need to use eggs, oil or even water! You just need a can of soda pop. The carbon dioxide bubbles in soda pop act as a leavening agent — the element that makes baked goods rise and makes them light and fluffy.

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.

The oven temperature is too high. If the top crust forms and sets before the cake has finished rising, the middle will try to push through the crust as it continues to bake, causing it to crack and possibly dome. Check your oven with an oven thermometer and reduce the temperature accordingly if it is running hot.

Intermediate: cream cheese frosting

An American-style buttercream cream cheese frosting is most commonly found on desserts like our carrot or red velvet cakes.

Both Swiss Meringue Buttercream and Italian Meringue Buttercream are commonly used by professional bakers, with Swiss meringue being slightly more popular. Both these buttercreams are made by whipping granulated sugar and egg whites into a meringue and then whipping butter into that meringue.

Buttercream, cream cheese frosting, and ganache are particularly popular choices due to their rich texture and flavor. Ensure the frosting is firm enough to hold its shape but soft enough to pipe or spread easily inside the pastry or cupcake.