Dec 14, 2020 - My FAVORITE cake recipes, as featured on MyCakeSchool.com! Is there anything to substitute it ? This recipe was part of a community cookbook compiled in Philadelphia, Pennsylvania, in the late 1970’s. Substituted golden raisins for the nuts because my husband does not like nuts, but loves raisins. Will try making cupcakes with this recipe ? Yours looks so good. can, but after draining off the liquid then pressing out a bit more liquid from the pineapple, I do not know the weight of that, maybe 6 ounces. 1/2 teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster, 6 to 6 1/2 cups (690g to 747g) powdered sugar. Doctored Carrot Cake Recipe. Most recipes can be used for cupcakes. http://fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php. Hi Debby, I am sorry but we have never make a sugar free version. Though we don’t see carrots in many desserts, it actually makes perfect sense in terms of the sweetness factor. I love this recipe! How long do you bake cupcakes using the carrot cake from scratch recipe? Thank you so much, Kesha and I couldn’t agree more. Get the recipe: … So now, I must make up for lost time. A golden delicious apple would be a good choice, peel the apple. Thank you so much for this awesome cake, I ignored the spoon in the dry and wet ingredients this last time and used the mixer, I can definitely tell a difference. With the carrots, pecans and coconut in this recipe, you can tell from the picture that it is a somewhat loose texture. Gradually add the powdered sugar beating on low speed until blended. Your email address will not be published. March 18, 2010 By Melissa D. 82 Comments I just made the carrot cake recipe from my “Southern Cakes” cookbook. thank you so much This cake is AMAZING!! Apologies, a second question, how long will this carrot cake recipe from scratch keep for and how should you store it ? Hi Donald, I am so happy that you and your family have enjoyed the recipe! Your recipe sounds amazing! Let the baked cake cool only 5 to 10 minutes before turning out, otherwise it may stick to the pan. Hi Daisy, We have not tried using fondant on either of the recipes. Do you have any tips? Be sure to drain the pineapple well (as in the instructions). I know baking usually needs to be a pretty exact science. Overall rating: 8/10. salt, In the mixer combine the shortening, butter, salt and cream cheese My worry would be that because of the moisture of this recipe the cupcake liners might pull away. These charts are just guidelines. If I shred with the food processor the carrot pieces are longer. I can’t wait to try this recipe! Would I change the baking powder and/or baking soda? Hi Melissa, I really like a fluffy not dense crumb. Hi Kulsum, We have not used fresh pineapple in this recipe so I cannot be certain, but I think it would be fine to do so. Thank you, I would love to have your review of the recipe as cupcakes. Thank you. Cover the bowl with a towel to keep down the cloud of powdered sugar. Thanks. It is done when a toothpick inserted in the center comes out clean or with just a few crumbs attached. http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php. The layers can be frozen for up to two months and used for your 4 tier cake order. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Hi Melissa! That natural sweetness also explains the resurgence of carrot based desserts during World War II when sugar was rationed. I think when a recipe says to use “finely shredded/grated” carrots, that is when I would use the smaller holes. I would suggest making the recipe to see what you think. Cool completely before frosting. The scratch recipe is very moist and not very dense so I would worry about using that one. Hi Sam, I have not tried either of those but I think they would add too much liquid to the recipe. Add the vanilla. Hope you enjoy! I wanted to eat it directly out of the mixing bowl. I have not tried covering this cake with fondant but it really doesn’t seem ideal. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix. Because, you never know. I would suggest using the White Almond Sour Cream recipe (either the scratch or doctored version) for the 14 inch bottom tier………you can leave out the almond flavor if you prefer a vanilla flavored cake. I just cannot tell you how amazing this carrot cake is–you just have to try it for yourself. Hi Jill, The pineapple does add moisture so I think it might be a bit dry without it. Does the pineapple flavor stand out in the recipe? 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