Carrot Cake/ Cupcake Recipe - Foxy Folksy (2024)

FAQs

Why is my carrot cake not fluffy? ›

The key to a soft and fluffy carrot cake is to have the carrots bake into the crumb. If you coarsely grate the carrots, then they will not bake as quickly and will stay as threads through the cake which can get stuck in your teeth. For maximum flavor and the best texture, you'll need to grate them finely.

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.

Since Queen cakes are very similar to cupcakes, many people wonder what the difference is between the two. To answer this question, it should be said that cupcakes have decorations and are usually covered with cream, but the Queen's cake is simple and is only the size of a cupcake.

Since carrots are one of the sweetest and most accessible veggies out there, the use of carrots as natural sweeteners only made sense. The practice of using carrots in desserts started in medieval times. Cooks would make a type of “pudding” with boiled carrots, spices, flour and eggs.

Is it better to use butter oil in carrot cake? Normally I'm all about the butter, baby. But when it comes to homemade cakes, oil is typically the better choice. Vegetable oil produces a more moist, tender cake than butter.

The most crucial tip? Instead of buying an entire box of cake flour, simply incorporate two tablespoons of cornstarch into 3 1/2 cups of all-purpose flour. This blocks the formation of gluten in the flour, which produces a lighter, fluffier cake.

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.

Chocolate Madeira cake layered with vanilla buttercream, covered with chocolate buttercream, Cadbury's chocolate fingers, maltesers and Green & Black's white chocolate.

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!

The Hostess CupCake was first sold on May 10, 1919. According to author Andrew F. Smith, it was the first commercially produced cupcake, originally produced by the Taggart Bakery as the Chocolate Cup Cake.

Why is it called a fairy cake? ›

These delicious treats go by this name because of their size, which is small enough for a fairy to eat. However, a version of “butterfly cakes” is a design that has wings on top of the cupcakes. Similar to a butterfly or a fairy's wings!

Queen Elizabeth's Favorite Cake: Chocolate Biscuit Cake.

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

"Raisins are controversial in a carrot cake," says Saffitz. Whether or not you add them is up to your tolerance for the chewy little nuggets—same goes for chopped walnuts (just be sure to toast them first for better flavor).

Carrot cake is thought to have originated in England where housewives used sweet products (e.g carrots) to naturally sweeten their confections during World War II.

Your cake is too dense A cake that is overly dense typically has too much liquid, too much sugar or too little leavening (not excess flour, as is commonly thought).

The leavening agent is the ingredient that helps the cake to rise. Too much baking powder or baking soda can create excess gas in your cake, making it expand too quickly without the proper structure, only to deflate once you take it out of the oven.

Not using enough baking soda

You're aiming for that light, airy texture in your carrot cake, and then it turns out dense. What's the culprit? Well, it could be too little baking soda. It might seem like a simple ingredient, but baking soda provides a lot of the lift and fluffiness in your cake.

Add structure. On their own, boxed cake mixes have a structure that's loose and airy. But if you add ¼ cup flour or half a box of instant pudding mix, the texture of the cake becomes denser and tighter, ideal for a pound-cake-like consistency that will hold the shape of a Bundt pan.