Here at How To Cake It we are lucky to have an incredible roster of dessert artists working with us to teach live baking tutorials, video masterclasses, create digital activity books and share their passion and expertise with all of you.
This month to celebrate National Carrot Cake Day (yes, it’s a thing) dessert artist extraordinaire Jyoti Nanra aka @thepurplecupcake_ shares her top tips for executing a flawless traditional carrot cake. Whether you’re using this day as an excuse to eat cake like we are, or planning on baking one for Easter or a birthday, how confident are you that your carrot cake game is as strong as possible? Yes, we all know cream cheese frosting is a must, but there are some other easy tweaks that will take your cake to the next level.
If you’re doing it in a food processor or by hand with an old fashioned box grater, you MUST shred your carrots finely - this is key for the best distribution throughout your cake and ensures all the carrot pieces bake evenly!
Don't be afraid of spices - cinnamon is a classic spice in carrot cake (duh), and it's definitely a key component of a classic carrot cake. To kick it up a notch though, don't shy away from other warming spices like nutmeg, ginger, or allspice! You can even add a bit of orange zest to really bring out the flavors and brighten things up.
Guys, hear me out. Use oil AND butter in your batter - the combination of both results in the best crumb that is moist and tender and basically a dream. It’s worth pulling out the extra ingredient, I promise.
Back up tip: whatever you do, don't overmix your batter! Less is more, less is more, less is more. Fold in your add-ins (if using), like walnuts or coconut very gently! Consult that Schitt’s Creek “fold in the cheese” scene if you need a reference.
That’s it, friends! A few simple tricks to elevate a classic carrot cake. Because who says vegetables can’t be turned into an excellent dessert, right? If you’re looking for a more modern and creative take on carrot cake though, I’ve got you covered there too. In my Brownie and Blondie Pops Live Tutorial on January 24th we’ll walk through the steps of creating carrot cake blondies, and then level those up with cream cheese frosting, a white chocolate coating and gourmet edible gold finishing touches to become Carrot Cake Blondie Pops. Yes, it’s a vibe, yes, it’s going to be amazing. Hope to see you there!