For more information on how to frost a cake using cream cheese frosting, check out my Cream Cheese Frosting 101 post.Ĭontinue frosting the outside of your cake. Once stacked, place it in the fridge for 20-30 minutes so that the frosting layers can firmed up. When frosting the cake, spread about 1/2-3/4 cup of frosting between each layer. This makes stacking your cake much easier. Then, wrap your layers in plastic wrap and place them in the fridge for at least 1 hour. After they’ve cooled in the pan, pop them onto a cooling rack for about 20 minutes.
If it’s too soft, it might fall apart when stacking.įirst and foremost, do not frost your cake until it is COMPLETELY cooled. Because I’m using Greek yogurt, it makes the cake moist without making it too soft. Most cakes might use buttermilk or whole milk. Greek yogurt also adds to the perfect texture of this cake. Since we’re using carrots and spices in this cake, you don’t notice the oil flavor and get to reap all the benefits of its delicious texture. Otherwise, it would just taste like an oil cake. But, it’s important to use butter in cakes that don’t have other flavors included.įor example, we use butter in a plain vanilla cake because you’re able to actually taste the flavor of the butter. That’s because oil is 100% fat where butter is around 80%. 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. The two simple ingredients that makes this cake amazing are the oil and Greek yogurt. So here’s what I do to make a SUPER moist carrot cake without any fruit! It adds tons of moisture but I like to have that carrot flavor stand alone. How to make a moist carrot cake WITHOUT pineappleĪ little trick some like to do with their carrot cake is add some crushed pineapple.