OT: Freezing carrot cake

i would freeze the carrot cake without the frosting. you can make the frosting the day before and refrigerate it. i never froze cheesecake before! it goes too fast!!!!

amy in CNY

Bronnie has better friends than most. I can not think of *one* who could be trusted to put a carrot cake and/or a cheesecake in the freezer and leave it alone. Nope. Not one. Polly

hehehe That's too funny Polly ROFL Even if it was a pumpkin and chocolate layered cheesecake??

Thanks too Amy.

Bronnie

I've done it successfully. With the frosting.

Heck, you could trust me Polly, honest. ; )

Taria

Polly Esther wrote:

Carrot cake freezes well. Send it here. I'll keep it in the freezer!

Lenore

LOL. Yes, Taria. You were right there on top of my list. Polly

"Taria" Heck, you could trust me Polly, honest. ; )

wow, that sounds delicious, Bronnie. i love pumpkin in anything. tho i'm not as big a fan of chocolate, this time i'd eat it as it is with pumpkin. :) j.

"Bronnie" wrote ... hehehe That's too funny Polly ROFL Even if it was a pumpkin and chocolate layered cheesecake??

Toast some pecans and slice them. Put them in a baggie and freeze them too. A can of store-bought icing + the pecans and perhaps ½ teaspoon of great vanilla and you'll have a killer of a carrot cake with very little effort. I still haven't figured out how to keep it safe. Polly

"Lenore L" Carrot cake freezes well. Send it here. I'll keep it in the freezer!

Most carrot cake freezes quite gracefully. As to the frosting, it totally depends. Some cream cheese does not take well to freezing at all, some are OK. I wouldn't risk it with a company cake. If you have a mixer whipping up a batch of frosting is no big deal. Besides which if you plan it carefully the cake will still be a bit frozen, and thus easier to frost.

NightMist

Thanks everyone for your input -- now here's a slice for each of you. I have just made a trial cake now and it is really delicious. I drizzled a few spoonfuls of lemon icing over it which was tasty and would definitely freeze well. S'pose y'all want the recipe now.

CARROT CAKE

2C all-purp flour 2 tsp baking soda 1tsp baking powder 3 tsp gr cinnamon 1/2tsp salt 1C vegetable oil 1C sugar 3-4 eggs 2tsp vanilla 1C ch pecans 1.5C puree carrot (tinned is ok) 1/2 C grated carrot 1C dessicated or flaked coconut 2tbsp sultanas (golden raisins)

Preheat oven 350d F (175d C) grease and flour 10" bundt or square tin. Sift flour, baking soda, baking powder, spice, salt. Beat oil and sugar until smooth. Beat in eggs one at time, add vanilla. Beat into flour mixture. Stir in pecans, carrot puree, grated, coconut, sultanas. Pour into prepared pan. Level. Bake 50-60 min. Let cool in pan 10 min. then turn out onto wire rack to cool. Frost with lemon icing or cream cheese frosting.

Cheers Bronnie

IME it freezes very well. Don't use fake ingredients in the frosting, only real cream cheese and butter. When I make carrot cake (or almost any kind of sheet cake), I wrap individual squares in foil and freeze. Easier to eat just one that way. Otherwise DH tends to keep nibbling until it's gone, and it doesn't take him long. Roberta in D

Yum...thanks for the recipe. it's just like mine, except i use chopped walnuts, sometimes substitute applesause for the oil. never tried to add golden raisins, but have used dried cranberries. gotta make this tonite....gotta make a ricotta pie anyway....

that means another trip to the grocer....i've been there twice this week already...they're gonna know me by name....{{sigh}}

it'll be worth it tho...=)

amy in CNY

On Wed, 23 Jul 2008 18:10:46 -0500, snipped-for-privacy@gmail.com wrote (in article ):

Carrot cake is pretty moist so I don't see why you couldn't wrap it well and freeze it minus the frosting.

Maureen

Is the carrot puree to help make it moist? I know a lot of carrot cake recipes give an awfully dry cake, and many cooks sneak any of an assortment of good things in to moisten them up.

The recipe I found I like best has p>Thanks everyone for your input -- now here's a slice for each of you.

that's why i use the applesause.

OH Sure! now i have to add pineapple to my list.....i'm gonna have to make two cakes.....good thing it's a rainy cold day!! LOL!!

amy in CNY

Yes, it lovely and moist. Good for you too -- more fibre! Enjoy. Bronnie

Howdy!

I substitute 1 cup of applesauce for that cup of oil. Moist: oh, yeah.

R/Sandy- quilting in the sizzling heat of n.Tx. (it's like an oven! perfect for baking that peach cobbler )

Peach Cobbler Quilt (not m> >> Is the carrot puree to help make it moist?