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?
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.