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

FAQs

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

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.

Frosting is too runny.

This could be because the butter was too soft or you added too much milk if it is buttercream frosting or it could be that you have overbeaten it if you're making cream cheese frosting. Also, a hot kitchen can make frostings go runny, so be mindful of the temperature.

I love using oil in cakes because not only does it make your cake moist, but it also STAYS moist for much longer than if you used butter. That's because oil is 100% fat where butter is around 80%.

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.

The bottom line is, if you're not actively eating carrot cake, you should store it in the fridge to be on the safe side. If you do have cake on the table for entertaining, follow the two-hour rule to keep it fresh and safe to eat.

How to thicken cream cheese frosting. If the consistency is too thin or runny you can put the frosting mixture in the fridge for up to 20 minutes, stirring occasionally. If it's still too thin, take out some of the runny mixture and beat in some more cream cheese.

Mix 1 tbsp (14.2 g) of soft butter into the frosting to make it creamier. The fats in the butter will help to thicken the cream cheese frosting and will add a rich and creamy taste. Mix the frosting with a spoon until the butter is completely dispersed in the mixture.

Powdered Sugar Magic: One of the most common ways to thicken frosting is by adding more powdered sugar. Start by incorporating small amounts until you achieve the perfect consistency.

Vegetable oil produces a more moist, tender cake than butter. Yes, butter generally tastes better, but it makes the cake come out a little firmer than I like. Don't worry—there's plenty of butter in the frosting to make up for it.

Why do carrots turn black in carrot cake? ›

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.

If you need to thicken your frosting but are worried about it becoming too sweet, you can add cream cheese to balance the runnyness and achieve the perfect consistency. This method is most helpful is you are already making a cream cheese frosting, but can also be used to add tanginess to other types of frostings.

If you do over mix, the water in the cream cheese starts to separate out, and it makes the frosting really loose. Stop mixing when it looks like this, and then it's ready to use on your cakes and cupcakes.

If you have followed the recipe to the T, used the right amount of icing sugar, the consistency of butter and cream cheese was right, not beaten the sugar for long, added lemon juice little at a time and your frosting is still runny then simply pop the bowl into the refrigerator for a couple of minutes and it should ...

If you want to keep carrot cake in tip-top shape from beginning to end, the FDA recommends that you don't leave it on the counter for any longer than two hours. A big part of what makes carrot cake so moist and delicious is that it's made with multiple dairy products.

Fillings and toppings should be kept refrigerated." It also states, "Dessert containing cream cheese, whether baked or unbaked, should be covered and stored in the refrigerator. Use within 5 days."

If your cake is frosted with cream cheese or ganache, make sure to cover it and keep it in an airtight container in the fridge. Covering your cake prevents the air from making it dry.

While other types of cakes will generally be okay out on the countertop for a few days, the best place to store a carrot cake—and any other cake with cream cheese frosting, for that matter—is the refrigerator. There, it should stay good for up to a week.