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??
I have actually used baby carrots and the larger ones. I put them in the food processor and have no problem with either one.
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!
Most "baby" carrots are just big carrots shaved down to a small size.
I just grate regular ole carrots that I buy in the 1 or 2 pound bags. *Shrug*