Carrot Cake Weight Watchers Muffins Recipe | Drugstore Divas (2024)

FAQs

Why not use butter in carrot cake? ›

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.)

The cake-inspired muffin is made with shredded carrots, raisins, crystalized ginger pieces and topped with a drizzle of cream cheese icing.

History of Carrot Cake

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. Once ovens were more readily available, it became much more popular to bake desserts instead of boiling or steaming them.

If you leave mix lying around or have a not quite hot enough oven the carrot sinks a bit and you get a soggy bottom.

Carrot cake usually contains more saturated fat than fruit cake thanks to the frosting, which is typically made from cream cheese. The higher fat content also means it's higher in calories. Carrot cake is lower in fibre, so may not be as filling.

Any dessert recipe that calls for vegetable oil as an ingredient is a perfect chance to swap it for olive oil. In these recipes, the swap would be a one-to-one ratio. In other words, if the recipe calls for one cup of vegetable oil, you would simply use one cup of extra virgin olive oil.

Carrots, Soybean And/or Canola Oil, Enriched Wheat Flour, Sugar, Liquid Whole Egg, Brown Sugar, Whole Grain Whole Wheat Flour [Enriched Wheat Flour, Ascorbic Acid, Amylase], Buttermilk [Milk Ingredients, Salt, Bacterial Culture], Candied Ginger [Ginger, Cane Sugar], Corn Starch, Baking Powder, Blackstrap Molasses, ...

Moist dense carrot cake with a cream cheese filling fully enrobed in a white ganache coating.

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

What is the green stuff in carrot cake? ›

Ipso facto, green carrots! If your carrots turn inexplicably green with a recipe you've used many times before, the likely culprit is that the baking soda didn't get fully dispersed throughout the batter.

Our answer. The green flecks are carrot but the colour has been changed by the bicarbonate of soda (baking soda) in the mixture. Some pigments are sensitive to pH balances and will change colour if they are in a very acid or very alkaline environment.

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.

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.

The most common reasons a cake sinks in the middle include the following: The pan is too small. There's too much liquid. Opening the oven or moving pans during baking.

The water that's present in butter strengthens the gluten in a cake's flour, resulting in a crumb that's more dense and not quite as tender as a cake made with oil.

The job of butter in baking (besides being delicious) is to give richness, tenderness and structure to cookies, cakes, pies and pastries. We alter the way butter works in a recipe by changing its temperature and choosing when to combine it with the other ingredients.

Curdled cake batter

Cake mix can curdle when you add eggs or milk that are too cold. This reduces the overall temperature of the batter and prevents the ingredients from emulsifying properly together, leaving little pockets of fat where the butter won't mix in.