Comments on
Carrot Cake
Gary Waite @cook_20376404
Have never had homemade Carrot Cake before - have made the batter mix - it's in the Fridge - will give it a fast whisk with my Kenwood Food Mixer before baking. I bought the Cream Cheese today - Philadelphia Original.The Internet Recipe suggested using either Vegetable Oil,Sunflower Oil or Coconut Oil for the Carrot Cake Batter Mix,but I used butter. Have never made a Carrot Cake,but am making it very soon - is possible that my version might not turn out well.
Gary Waite @cook_20376404
Have never made a Creamcheese Frosting before as of the beginning of May 2021 - did use the Internet to learn how too make it. Have just made a homemade Creamcheese Frosting - I used 200g of a block of butter,540g of Philadelphia Original Creamcheese - and 700g of Icing Sugar. The calories came to 4.800 for the Creamcheese Frosting.Am setting the whole layered Carrot Cake in a very cold Fridge at the moment - in a large Plastic Container with Lid.
Gary Waite @cook_20376404
I think my first Carrot Cake was light and crumbly,but placing the Carrot Cake Sponge in the Fridge has caused the Carrot Cake to go hard in texture. Is best not to keep the Carrot Cake Sponge in the Fridge despite wanting to decorate it early.Is important too keep the Creamcheese Frosting in the Fridge - it may,or may not set - just spread some of it on a bit of Carrot Cake Sponge when you feel like it.
Gary Waite @cook_20376404
If storing the whole Carrot Cake in a very cold Fridge is best to allow the whole decorated Cake to rest in the Fridge for at least 24 hours.Freezing it in the Freezer I think is a good idea - allow to rest and defrost at room temperature.Is still nice to eat after taking it out of the Fridge - once the Creamcheese Frosting has set.
