For carrot cake, what's the best carrot? I shred my carrots and when I use baby carrots, they melt into nothing and my cake seems like spice cake. When I've use the long carrots, they stayed firm and stringy and I don't think the customer liked it! What do you use or do to make your carrots perfect??
HeHaHaHa......perfect carrots! LOL........
I definitely prefer to shred long carrots. I don't use those expensive baby carrots at all. If the customer was not happy w/pieces of carrot in their *carrot* cake then what do they really want? A spice cake?
I buy the pre-julliened carrots in the bag! They're not "shredded" and they're all pretty much about 3" in length so there's good uniformity! And since they're julliened and not shredded, they're a bit bulkier so they don't melt away. I think they're made by Ready Pack? You know...the premade salad people?? Not 100% sure of the name...I just know the packaging when I see it! Oh...one point of clarification...they say shredded on the bag, but they look like square tubes to me, so I say they're julliened!! They're not the shredded type that you get with your food processor...
Okay...rambling...check them out. You'll see what I'm talking about! 
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