How to Prevent Carrot Cakes from Drying Out

So we’ve got a brilliant cake idea -- Choclairs drizzled mini carrot cakes. They have multiple flavor and texture notes and are sure to be a hit dessert, wherever and to whomever they are served. But there’s a slight problem. While carrot cakes are delicious, moist and spiced, they also tend to dry out pretty easily. Carrot cakes need to be tender, not crumbly; lively, not limp. Common causes of the cakes drying out are overbaking, incorrect ingredient ratios, using the wrong type of fat to make them in, forgetting or skipping the moisture-retaining ingredients and storing them incorrectly. It may seem like a lot, but these are all pretty basic things, and are no reason to feel intimidated. So here are a few important tips and tricks to ensure your carrot cakes always stay moist and yummy.

The fat

Unlike many cakes that rely on butter for moisture, carrot cake is best made with neutral oils like vegetable, canola, or sunflower. Oil doesn’t harden when chilled like butter does, which means your cake stays soft and moist for days. You can use melted butter if you like its flavor, but a combo of ¾ oil and ¼ butter gives you the best of both result -- a cake that has as much moisture as it does aroma.

The flour

Too much flour instantly spells disaster for carrot cakes. Always spoon the flour into your measuring cup and level it off with a knife. Never scoop directly from the bag since it packs the flour down and leads to excess, drying out your batter. For precision, use a kitchen scale. The golden ratio is about 120 grams per cup of all-purpose flour.

The eggs

Eggs are what gives your cakes structure and carries moisture in your cakes. Most recipes need at least two to three large eggs per batch, sometimes even four, depending on the size and ingredient balance. Eggs bind, enrich, and keep your crumb tender. A little bit of yogurt or sour cream, say about 3 tablespoons, added to the batter also works like magic, ensuring your cake has depth and softness.

The carrots

Fresh carrots are naturally juicy, and that’s where the moisture comes from. Grate them finely so they blend seamlessly into the batter and release their natural sweetness and water. Avoid bagged pre-grated carrots since they are dry and brittle.

The mix ins

Some ingredients can be added to the batter to increase the moisture of the cake, but these are optional additions. Skip these if you don’t want their flavor diluting the carrot and spices taste. But if you are open to it, you can add:

• crushed pineapple (about ½ cup, drained), which adds sweetness, tang and moisture
• applesauce (¼ cup), a naturally healthy addition
• grated apple or mashed banana, for a fruity undertone
• raisins soaked in warm water, or rum if you’re serving to adults, for a slight chewiness and richness in flavor

The baking

Overbaking is a common problem with carrot cake. Keep a sharp eye on it from the time you’ve reached 10 minutes before the baking time is up. You’ll know it’s done when a toothpick inserted in the middle comes out with a few moist crumbs. And in terms of temperature, 175C or 350F is the best bet, since higher temperatures can cause rapid rise in the cake, leaving it underbaked in the middle, and also dry out the interior.

The storing

Once cooled, wrap your carrot cake tightly in cling wrap or foil. Store it in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. If refrigerated, let it sit out at room temperature before serving, or microwave a slice for 10 seconds to bring back its full charm. You can even freeze the carrot cake. Wrap it in layers of clingfilm and freeze for up to 2 months. Just thaw in the fridge overnight and then warm before serving.

The frosting

If you’re using cream cheese frosting, it acts as a seal to keep the cake moist. So spread the frosting all over the cake, top and side. For mini cakes or cupcakes, pipe or slather generously, covering as much surface as possible.