Why did my carrot cake cupcakes sink?

Overbeating, Overmixing, or Undermixing Your Cake Batter Too much air and your cake will collapse because it simply can't hold onto all that air. Overbeating can add too much additional air and/or large air bubbles which the cake can't support, causing it to collapse in the oven.

Why is carrot cake so nice?

Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. Ginger adds the most delicious zing, but it isn't overpowering at all. The cake is dense, but each forkful tastes super soft and extra lush.

What is the toothpick test on carrot cake?

The idea behind this test is you can insert a toothpick or paring knife into the center of the cake to see if the crumb has set . If the tester comes out clean, it's done. If it comes out gummy or with crumbs clinging to it, the cake needs more time in the oven.

Why is my carrot cake dense at the bottom?

Don't Over-Mix That trapped air expands then deflates in the oven . A deflated cake is a dense cake! Only mix the wet and dry ingredients together JUST until combined. I usually run a whisk or spatula through the batter a couple times at the very end to ensure there are no large lumps at the bottom of the bowl.

Carrot Cake/ Cupcake Recipe - Foxy Folksy (2024)

BY :Bebs | Published: 12/18/ 2016 | Updated:11/05/ 2020 | 11 Comments

RECIPE PRINT

4.80 from 5 votes

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Looking for a Carrot Cake or cupcake Recipe?Here is one that makes a moist, dense, flavorful but not so sweet carrot cake or cupcakes that is simple and easy to follow.

I made the same cake for a friend`s birthday party last summerand used Cream Cheese Frosting. I was worried that the frosting may not hold so well or melt due to the warm weather. But to my surprise, it endured and stayed in shape the whole day even at room temperature.

I made this particular carrot cake you see in the photos above last month to replace the old "ugly" pictures I took when I was just starting to blog. I added some whole pecan nuts at the bottom of the pan before pouring the batter for baking and it made a delicious crust. I also sprinkled the surface of the cream cheese frosting with cinnamon and it was a heavenly combination!

Printable Recipe

Print Review

Carrot Cake / Cupcake Recipe

4.80 from 5 votes

Looking for a Carrot Cake or cupcake Recipe? Here is one that makes a moist, dense, flavorful but not so sweet carrot cake or cupcakes that is simple and easy to follow.

Prep Time: 15 minutes mins

Cook Time: 35 minutes mins

Total Time: 50 minutes mins

Course :Dessert

Ingredients

1 cup brown sugar
2 eggs
⅔ cups oil
2 cups milk
2 ½ cups wheat flour
1 cups white flour
6 teaspoons baking powder
4 teaspoons cinnamon
2 cups grated carrots
⅔ cups raisins
⅔ cups chopped nuts (optional)

Instructions

Prepare an 8-9 inch/20-22cm round cake pan or springform. (How to prepare pan?)
Preheat oven to 180°C/350°F.
Mix together sugar and eggs. Beat well. Add oil and milk. Mix again.
Sift in flour, baking powder, and cinnamon. Mix.
Add the grated carrots, nuts, and raisins and stir just enough to blend evenly.
Pour batter into prepared pan and bake for 30- 35 minutes or until the toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans, place on wire racks. Cool completely. Fill and frost as desired.

Notes

For Cupcake:
Use below to replace measurements for related ingredients above
1 ½ cups milk
4 tsp baking powder

Follow below direction instead of above.
2. Preheat oven to 200°C/400°F.
6. Pour into lined muffin tin about half or three-quarter full and bake for 20 minutes..

Nutrition

Calories: 639kcalCarbohydrates: 87gProtein: 11gFat: 28gSaturated Fat: 3gCholesterol: 47mgSodium: 79mgPotassium: 738mgFiber: 4gSugar: 31gVitamin A: 5505IUVitamin C: 2.6mgCalcium: 270mgIron: 3.9mg

Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

See additional tips for making sure that your cake is even and moist.

How to make moist cake or cupcakes.

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Reader Interactions

Comments

What do you think?

Alice says
November 08, 2020 at 4:07 am

Hi Bebs,
There is wheat and white flour in your recipe. Can I use all purpose flour instead or self raising flour? And what is the measurement? Is it the same still? Many thanks. I’ve been using your recipe and it always turns out good. Thank you for sharing your recipe. So simple to follow❤️
Reply
- Bebs says
  November 18, 2020 at 2:20 am
  
  Hi Alice, you can use all-purpose flour of course. The whole wheat flour is just for added texture to the cake.
  Reply
Apple says
July 22, 2020 at 6:40 am

Hi Beb, do you have you’re cream cheese frosting recipe on the site?
Thanks
Reply
- Bebs says
  September 15, 2020 at 2:01 am
  
  I do, Sturdy Cream Cheese Frosting
  Reply
Jinelue says
April 02, 2020 at 10:58 pm

Thank you for sharing the recipes 💚😍😘
Reply
- Bebs says
  April 02, 2020 at 11:51 pm
  
  You are welcome, Jinelue.
  Reply
FM says
April 12, 2018 at 3:11 am

Can I switch the flour to all purpose flour?
Reply
- Bebs says
  April 12, 2018 at 11:41 am
  
  Sure you can...
  Reply
Chin says
July 20, 2017 at 8:26 am

Hi!
I will definitely try doing this soon, as I really like how your egg pie recipe turned out (I believe you make good cakes too!) I just want to ask if I can use butter (salted or unsalted?) instead of oil for this recipe? I just don't like how moist (and thick) banana bread turns out when using oil instead of butter. I am concerned if using oil for carrot cake will lead to same result. Thank you!
Reply
- Bebs says
  July 20, 2017 at 7:10 pm
  
  Hi Chin, sure if you do not like your cake to be moist then use butter. I think 1 cup of butter should do it for this recipe. ????
  Reply
Norman Manaloto says
January 25, 2017 at 10:05 pm

Thanks for the recipe. The kids love it!!!
Reply