My Famous Raw Carrot Cake Balls Recipe (2024)

FAQs

Should carrots be grated or shredded for carrot cake? ›

It's true that carrots are the star of the show, but aim for finely grated pieces rather than chunky. The finer you grate the carrots, the more evenly they will be distributed throughout the cake (for the perfect texture), and the more evenly the cake and the carrots will bake.

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. Ipso facto, green carrots!

So, if your recipe calls for one cup of white sugar, swap one cup of brown sugar. The sweetness level will be the same, but the brown sugar may change the texture of your baked goods. You'll likely notice a more robust flavor, and the finished baked goods' color may also be darker.

Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. Ginger adds the most delicious zing, but it isn't overpowering at all. The cake is dense, but each forkful tastes super soft and extra lush.

Carrot cake is oil-based, rather than butter-based. This keeps it moist and helps it last for days. Unfortunately, it also means you lose the leavening power that creaming butter and sugar would bring. (Creaming, or beating together the two ingredients on high speed, aerates the butter.)

When a cake is wet in the middle it is because the edges have cooked faster than the centre. This happens because of the way the cake cooks naturally in the tin – the sides of the cake tin heat up first.

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. Flour: All-purpose flour provides the right texture and density. Baking soda: This leavener helps the cake layers to rise into a fluffy cake.

The ratio of wet to dry ingredients determines a cake's moisture level. If there's simply too much flour and not enough butter, a cake will taste dry. On the other hand, if there's too much milk and not enough flour, a cake will taste too wet. Finding the right balance between wet and dry ingredients is key.

Tossing the carrots in sugar did the trick, removing enough liquid from the carrots to eliminate the gummy texture of the cake.

What size grater for carrot cake? ›

The best way to grate carrots for carrot cake is using the small shredding side of a box grater. This will produce small shreds of carrot, which is perfect for baking.

Carrot cake is made with whole wheat flour, which is a healthier choice of cake compared to white flour. Also, even though carrot cakes have a higher fat content, they can be a healthier choice as opposed to regular cakes.

serves 6—8

It also doesn't really need to be served cold (it's perfect at room temperature, too), but refrigerating it does give it a dense, custardy, almost fudge-like texture that screams “mid-day snack.”

Carrot cake usually tastes better the next day, so it's a great recipe to make ahead of time. Simply keep it covered in the refrigerator until ready to serve.

You can use frozen carrots to make carrot cake, but you need to shred them before freezing — use the same process as above but be sure to peel the carrots before shredding and blanch them for less time. Here are a few recipes to get you started.

Ingredient: Grated carrots - 3 cups (2 large carrots)

If you have too much flour in a recipe and not enough fat, like butter or oil, your cake is going to be dry and hard. For best results, I would encourage you to use a scale when baking, but if you don't have a scale, then just make sure you're using measuring cups correctly.