Freezing Carrot Cake

Baking By yummy Updated 15 Nov 2011 , 6:47am by yummy

yummy Posted 14 Nov 2011 , 9:14am
post #1 of 3

I usually bake and freeze my cakes about two days to a week in advance; last week I froze the batter for cupcakes and I scooped it out with a icecream scoop and baked while still frozen. No mess and really fast. I'll be doing this for all my cupcakes for now on; I'll be making carrot cake cupcakes and was wondering if I should freeze the batter? Carrot cake is already so moist I don't want it to be too wet; has anyone froze baked carrot cake or batter?

2 replies
Baker_Rose Posted 14 Nov 2011 , 3:16pm
post #2 of 3

I used to work for a bakery where we always froze the carrot cake. It was easier to ice while frozen. It freezes/thaws just fine.

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yummy Posted 15 Nov 2011 , 6:47am
post #3 of 3

Thank you!

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