Carrot Cake/ Cupcake Recipe - Foxy Folksy (2024)

FAQs

Why did my carrot cake cupcakes sink? ›

If your oven is running high it will cause the cupcakes to rise too rapidly, and the middle won't be baked, which will cause the cupcakes to sink. Most home ovens are not accurate at keeping the temperature you set it to. Which is why you should have an oven thermometer in your oven.

First Published Pound Cake Recipe

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.

The pulverized carrots release lots of juice so the resulting cake is extra moist, extra flavorful and is a beautiful deep orange color. CURRANTS. Although optional, they add a pleasant sweetness and moisture to the cake.

Why is my carrot cake too moist? Keep the extra nuts and, god forbid, coconut out of things, and definitely don't add pineapple—it'll make the batter too moist. Carrot cake is oil-based, rather than butter-based.

If you have a conventional oven then it may be running a little hot and you may prefer to bake the cupcakes at 180c/350F for 20 to 25 minutes instead. This should help them to rise more evenly.

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.

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!

Pound Cake is a dense cake with a moist texture while Angel Food Cakes have fluffy and airy foam interiors. The texture of Pound Cake is rich and solid, which makes it perfect for topping with icing or a dollop of whipped cream.

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.)

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

Why do carrots turn black in carrot cake? ›

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.

Coating them in all-purpose flour should help keep them from sinking. Also, be sure to cut the nuts and carrots into small pieces so they won't sink to the bottom. I sometimes shred the carrots to really distribute them throughout the cake. There sure are!

Overbeating, Overmixing, or Undermixing Your Cake Batter

Too much air and your cake will collapse because it simply can't hold onto all that air.