The Best Carrot Cake Ever [+ video recipe] - The Tortilla Channel (2024)

FAQs

Why did my carrot cake flop? ›

If the temperature is too low, the batter rises, but won't set so the structure of the batter collapses before it does set. Cake structure is delicate. Its easily disturbed and can collapse from things like vibration caused by noise.

It's deeply moist and filled with toasted pecans. Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots.

The carrot cake we know was originally published in L'art du cuisinier's second volume by Antoine Beauvilliers in 1814 in French before that recipe was translated in 1824. It would later see its biggest resurgence in popularity during the Second World War for very similar reasons.

Carrot cake's popularity increased in the 1980s due to consumer's perceived benefits of consuming vegetables with their highly caloric baked goods. Today, carrot cake is one of the most popular American desserts.

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.

Using baking powder (a chemical leavening agent) often becomes tricky. How much is enough to leaven dense, oil-based cakes like carrot cake? Sometimes, we end up using too much baking powder to help this type of cake rise, and this mistake can unfortunately make them taste bitter or like chemicals.

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

It comes in white and black versions. The only difference is that the “black” version is cooked with dark, sweet soy sauce giving it a different taste and appearance.

In 1827, carrot cake appeared for the first time in a French cookbook published in Britain, as reported by National Today, but there was a recipe for carrot pudding pie on record from "The Art of Cookery, Made Plain and Easy" as early as 1747, per The Food of England Project.

What nationality is carrot cake? ›

19th century French cookbooks written for wealthy kitchens published recipes for carrot cake. Early 20th century American bakers prepared carrot cake as an exotic German delicacy.

Citizens of England began putting carrots in every dish they could dream up, including cake. In the mid-1900s, the Philadelphia Cream Cheese Co. advertised a recipe for carrot cake using its cream cheese as a topping. By the 1970s, Americans considered the cake a “health food” and began consuming it en masse.

This savoury carrot cake has no carrot, at least not of the orange variety. Instead, the core ingredients of the cake are rice flour and white radish, which some call white carrot.

Even when the cake is baked, bacteria can still grow, so everything still needs to be refrigerated to prevent spoilage and foodborne illness. Carrot cake and frosting are also easier to tame when they're cold, so unless it's time to serve up some slices, keep your cake in the fridge.

Cakes sink in the middle due to several factors, including overmixing of the batter, opening the oven door too soon, or not baking at the right temperature. Expired leavening agents or incorrect proportions of ingredients can also cause sinking.