Out of this World Carrot Cake Recipe with Callie's Cream Cheese Frosting (2024)

FAQs

Do carrot cake cupcakes with cream cheese frosting need to be refrigerated? ›

In short, yes, cream cheese frosting needs to be refrigerated. This food safety rule applies to both cream cheese frosting in a bowl and any baked good that might have cream cheese frosting, such as a red velvet cupcake or a carrot cake bundt cake.

Refrigerator: If you have cream cheese frosting on your homemade carrot cake, it's best to refrigerate it. A carrot cake with cream cheese frosting can last in the refrigerator for 5 to 7 days. Make sure to keep it in an airtight container or cover it with plastic wrap to maintain its quality.

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.

Cream cheese frosting and carrot cake are a little unruly when they're warm, so the fridge is your friend. The cake itself is much easier to frost and slice when it's been refrigerated — the soft, moist crumb contracts when it's chilled and doesn't tear or fall apart as easily.

Cream cheese frosting will hold its decorative piped shape if you refrigerate it prior to piping. Fit your piping bag with a piping tip, fill your bag with the frosting, then refrigerate it for 20-30 minutes before piping. However, don't expect it to be as sturdy as buttercream.

Because carrot cake is made with cream cheese frosting, I would store it in the refrigerator. It can be served cold, slightly chilled or at room temperature but I prefer slightly chilled.

How Long Can Cream Cheese Frosting Sit Out? The U.S. Food and Drug Administration advises refrigerating any food made with cream cheese after 2 hours (that includes time spent making the food). The same typically goes for frostings made with other perishable foods such as.

Chopped nuts: You don't have to add nuts to your carrot cake, but we think the best versions do. Pecans are the Southern choice, but walnuts are delicious, too. Whichever you use, make sure to toast the nuts before adding them into the batter to maximize their flavor.

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.

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.

Why does my carrot cake fall apart when I cut it? ›

Yes, the carrots, but also typical extras like raisins, chopped nuts, or shredded coconut, which enhance the flavor and texture of the final result, add to the problem of cleanly lopping off a piece. For example, raisins create uneven pockets of moisture within the cake, causing slices to crumble more easily.

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.

Storing an iced carrot cake – If your carrot cake has been iced and decorated with cream cheese frosting, store it in the refrigerator. If left at room temperature, your cream cheese frosting will melt and fall off the cake. If your cake is uncut, it can be stored in the refrigerator, uncovered, for about a week.

We all know cake is a delicate thing, and even if you let it cool completely to room temperature before frosting, it's still tender and fragile. Instead of simply trying to frost it at room temperature, wrap the layers in plastic and put them in the refrigerator for at least a couple of hours or even overnight.

Double-wrap unfrosted cake layers to make them airtight.

Bundle each layer in one or more sheets of plastic wrap, then seal the wrapped layers inside large plastic zipper bags individually. By doing so, you'll be keeping the freshly-baked cake off-limits to air and moisture.

It's best to store the cupcakes in an air-tight container in the fridge, but remove them for a few hours before serving. It's also best to frost right before serving. If the frosted cupcakes are refrigerated, it's fine--just let them sit out at room temperature for about 20 minutes before serving.

While the addition of butter and powdered sugar does help to stabilize it, cream cheese frosting should only be left out at room temperature for two hours before it needs to be put in the fridge.

Carrot Cake Cupcakes are best stored in the refrigerator in an airtight container for up to a week. They're best served slightly chilled or at room temperature. If you want to store them for longer, place them in an airtight container, place the container in a freezer bag, and squeeze out all the excess air.