Can I use pre-shredded carrots instead of grating my own?

Oh honey, I know it's tempting to grab that bag of pre-shredded carrots at the store, but resist. Those dry little sticks just don't release the same moisture as freshly grated carrots. The extra minute it takes to grate them fresh makes all the difference in keeping your cake tender and moist. Plus, pre-shredded carrots can sometimes have that weird "coating" that prevents them from blending right into the batter.

Why did my carrot cake come out dry?

Nine times out of ten, dryness happens from overbaking or overmixing. Set that timer for 5 minutes less than you think it needs - you can always bake longer, but you can't undo an overbaked cake. And when mixing, stop the second the flour disappears - those few extra stirs can make your cake tough as cardboard.

Can I make this into cupcakes instead?

Absolutely, This batter makes about 24 perfect carrot cake cupcakes. Just fill liners 2/3 full and bake at the same temperature for 18-22 minutes. They're done when the tops spring back lightly. Let them cool completely before frosting - I learned that lesson the messy way.

Can I freeze carrot cake?

You bet, Wrap un-frosted cake layers tightly in plastic, then foil, and freeze for up to 3 months. Thaw overnight in the fridge, then bring to room temp before frosting. The texture stays perfect - my freezer always has at least one emergency carrot cake stash.

Moist 3-Cup Carrot Cake Recipe That Never Fails -

Name: Moist 3-Cup Carrot Cake Recipe That Never Fails
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1 1/4 cups vegetable oil; 1 cup granulated sugar; 1 cup brown sugar; 4 large eggs; 2 teaspoons vanilla extract; 3 cups grated carrots; 1 cup chopped walnuts (optional)

Moist 3-Cup Carrot Cake Recipe That Never Fails

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A classic carrot cake with a moist texture and rich flavor, topped with creamy frosting.

Author: RecipeZest
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 1/4 cups vegetable oil
1 cup granulated sugar
1 cup brown sugar
4 large eggs
2 teaspoons vanilla extract
3 cups grated carrots
1 cup chopped walnuts (optional)

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a bowl, whisk flour, baking soda, salt, and cinnamon.
In another bowl, mix oil, granulated sugar, brown sugar, eggs, and vanilla.
Combine wet and dry ingredients, then fold in carrots and walnuts.
Pour batter into the pan and bake for 35-40 minutes or until a toothpick comes out clean.
Let cool before frosting.

Notes

Store leftovers in the refrigerator for up to 5 days.
For a nut-free version, omit walnuts.

Find it online: https://recipeszest.com/moist-carrot-cake-recipe/