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.

The cake pan could be overfull. A full cake pan takes a lot longer to cook, and you can very easily end up with a cake that is both under, and over cooked. You maybe didn't preheat the oven before putting the cake in.

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!

While a Pound Cake is considered dense, it still has beautiful moist crumbs to it and should not be chewy or gummy. Angel Food Cake is a much more delicate cake. It is known for its light texture which is full of air and soaks up the flavors of whatever it is topped with.

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.

There's a big chance your butter and sugar will over-cream, meaning the butter will trap more air than it should. As the batter bakes, that extra air will deflate and leave you with an overly dense cake. It's all science! For best results, cream butter and sugar together for about 1-2 minutes.

Why is my carrot cake watery? ›

When a cake is wet in the middle it is because the edges have cooked faster than the centre. This happens because of the way the cake cooks naturally in the tin – the sides of the cake tin heat up first.

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.

Cream cheese frosting is a classic and delicious pairing for carrot cake, complementing its sweet and spiced flavors. Additionally, a cup of hot tea or a scoop of vanilla ice cream can be great accompaniments to enhance the overall dessert experience.

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!

Your oven temperature was too low. Cake requires precise temperatures to cook properly to allow the batter to rise slowly, then set fairly quickly once it reaches maximum volume. If the temperature is too low, the batter rises, but won't set so the structure of the batter collapses before it does set.

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.