Paula Deen Carrot Cake Recipe (2024)

FAQs

Why does my homemade carrot cake fall in the middle? ›

This is because too much batter in one cake tin may result in the weight of the batter being too much for the cake to support, causing the cake to collapse and sink in the middle as it bakes. This is especially true for cake recipes which have a more softer, delicate structure to them, which many of my cake recipes do.

Using old or stale baking powder, or baking powder that has been improperly stored, can result in not enough rise, and flat dense cakes.

Tossing the carrots in sugar did the trick, removing enough liquid from the carrots to eliminate the gummy texture of the cake.

Some people love the added texture and sweetness that raisins bring to the cake, while others prefer the cake without them. Traditionally, some carrot cake recipes do include raisins as one of the ingredients, along with grated carrots, nuts, and spices.

Several steps can be taken to prevent cakes from sinking in the middle. Eensure the oven is fully preheated, avoid frequent opening during baking, use correct ingredient measurements, mix thoroughly, avoid overmixing, bake on the center rack, and avoid underbaking.

Butter also gives them flavor. But for cakes like chocolate cake and carrot cake that have flavor from other ingredients, I find flavorless oil is the best choice. Applesauce: To prevent the cake from tasting too moist (wet) and oily, I add some applesauce. You could even use crushed pineapple, too!

It's true that carrots are the star of the show, but aim for finely grated pieces rather than chunky. The finer you grate the carrots, the more evenly they will be distributed throughout the cake (for the perfect texture), and the more evenly the cake and the carrots will bake.

The key to getting an intense carrot flavor in my cake is using two types of carrots: a caramelized carrot puree and finely shredded carrots. Roasted and pureed carrots make this cake intensely carrot flavored. Carrots are a natural source of sugar, and roasting them at a high temperature caramelizes the sugars within.

A wobbly or firm middle that doesn't bounce back is a sign that the cake needs more baking time. When you insert a thin skewer in the cake, it should come out clean (or with a few dry crumbs). If you pull it out and wet cake mixture has stuck to the skewer, it means the cake has not finished baking completely.

However, if you find your carrot cake to be a little too bland, the first solution should be to up the number of spices you're using or try a little more of a neutral-flavored ingredient like white sugar that will bring out the taste of carrots instead of overpowering them.

What is a good substitute for carrots in carrot cake? ›

Baking (Carrot Cake)

For baking, try grated parsnips, rutabaga, or zucchini. If using zucchini, squeeze out some water. These alternatives are all featured in spice cakes similar to carrot cake, so they will produce a similar result.

Soaking them in liquid awakens them and makes. them soft for use. It is also very flavorful and helps. your cake last for years depending on the quantity.

Little Debbie Easter Carrot Cake Rolls, 6-Count | Big Lots.

Cakes that don't rise properly or have a surface covered in little holes are often the result of not getting the cake into the oven quickly enough; a common mistake that happens because you forgot to turn the oven on before you started, or you get distracted with something else mid-way through mixing.

My cake is very dense.

This could be because a/ the cake mixture hasn't had enough air beaten into it, b/ the eggs were added too quickly and curdled or c/ there's not enough raising agent.

If you're sure you have remembered all of your ingredients, it's possible that your cake hasn't risen because you haven't given it long enough in the oven. Double-check your recipe and leave your cake to bake until it rises.

Yeast or baking powder, baking soda, or eggs cause cakes to rise. If the cake hasn't risen it may be because the yeast was old or not enough baking powder. Whatever the reason, if all other ingredients were fresh, the cake is safe to eat.