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Finally giving up my carrot cake recipe - Page 2

post #16 of 63
Thread Starter 

You can but freezing won't be necessary for oneday. Just wrap tightly in saran wrap while still warm, (not hot) and stick it in the fridge

post #17 of 63
Ok I was just going to throw it in the freezer, wrapped tightly of course lol, because I have no room in my fridge. Lots of company coming over tomorrow and it will be full until I start cooking lol
post #18 of 63
Just baked your carrot cake!! YUMMMMMM
slap my momma kinda good! Kids are eating it now without the cream cheese. I had a little extra batter so I made a small cake to taste it. Thank you thank you!
post #19 of 63
Thread Starter 

Thank you!!! I actually made carrot cupcakes today and am having a hard time staying out of them. Luckily they are in the carton and wrapped with saran wrap or I would have one peeved customer! lol

post #20 of 63

Thank you for sharing! :smile: I will definitely try your recipe, just a little busy right now.  

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post #21 of 63
Sound yumy
post #22 of 63
I made this for my family on Saturday. They absolutely loved it! I'm sure they will be requesting this again. Thanks for sharing
post #23 of 63
Thread Starter 

;-D

post #24 of 63
Made your carrot cake recipe yesterday for my official taste tester aka my family. They all LOVED it!!!!! I added some toasted pecans and coconut. Was a huge hit I'll definitely make it again! Thanks so much for sharing!
post #25 of 63
Thread Starter 

So glad to see people enjoying it. The coconut sounds really good. I always use pecans but have never toasted them. You all are giving me new ideas...

post #26 of 63
Here's another idea. Instead of regular cream cheese icing....I used some leftover browned butter buttercream added a bit of softened cream cheese and used it to ice the carrot cake with. It was really yummy, the nutty flavor of the browned butter went really well with the cake 😊
post #27 of 63

looks really good :) how sturdy is it tho? would it be possible to do a tiered cake with it?

post #28 of 63
Thread Starter 
Yes.. Absolutelt
post #29 of 63
Quote:
Originally Posted by BatterUpCake View Post
 

So glad to see people enjoying it. The coconut sounds really good. I always use pecans but have never toasted them. You all are giving me new ideas...

 

 

 

 

How many pecans do you add to the batter?  Or were you only referring to pressing them on the icing?

Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep.
-Scott Adams
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Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep.
-Scott Adams
Reply
post #30 of 63
Thread Starter 

KLC: I usually do about 1/4 to 1/3 cup but its a preference thing. Same with how many you want to press into the sides.

 

Random Note: I know some people don't want to add the cranberries thinking it doesn't sound good, but the sweetness mixed with the spiciness of the cake...for some reason they really do something wonderful to the flavor.

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