Using pre shredded carrots for carrot cake?!
I'm making a carrot cake this Saturday and to cut down on time, I thought about using pre shredded carrots (like the kind you buy in the bag) instead of shredding my own. However, in the receipe, it talks about preserving some of the juice from shredding the carrots to keep the cake moist.
Will it still work with pre shredded carrots then? Couldn't I just add some water? Approx. how much?
Thanks.
Answers: Hi.
I'm making a carrot cake this Saturday and to cut down on time, I thought about using pre shredded carrots (like the kind you buy in the bag) instead of shredding my own. However, in the receipe, it talks about preserving some of the juice from shredding the carrots to keep the cake moist.
Will it still work with pre shredded carrots then? Couldn't I just add some water? Approx. how much?
Thanks.
I make a lot of carrot cakes, and always use pre-shredded, and my cakes are always very moist. If it doesn't state the amount of water, add about 1 tablespoon. This is not going to help make your cake stay moist, though. It's the oil that is in carrot cake recipes that keeps it moist. Hopefully, you cake will be so delicious that it will be devoured so quickly, it won't have time to dry out.
I would go for it. Maybe add a tablespoon of water to the carrots a couple of hours before using them to make them moister. But I really don't think you need to do that. I have never had "juice" when shredding carrots for my mom when she made carrot cake!! Happy Holidays!!
Well I'm thinking that the recipe tells you to use whole carrots for a reason. Those carrot juices they tell you to perserve are from the carrots themselves. Adding water will probably moisten your cake, but not provide that extra carrot taste
You can still use pre-shredded carrots, but I'd add some canola or vegetable oil instead of water to keep the cake moist - about a palm full.
Buy some carrot juice or drop some of the shred into the blender. You really need the flavor of the carrot juice. You can add a little water to the blender to help in the breakdown to juice
well i guess, you take it slow, bit by bit, and taste it as you make it, and then you shall know just exactly how many, how much
They will work fine.When I shred carrots,there really isn't any juice....your cake should be very moist from the rest of your ingredients.Does it have crushed pineapple,raisins and oil in it???If so...your good to go...
USE THE PRE SHREDDED - BUT I ALWAYS USE A SMALL JAR OF BABY FOOD -CARROTS- IN MY CARROT CAKE- IT MAKES IT MORE MOIST AND ADDS A LITTLE FLAVOR
Go ahead and use the pre-shredded, but I would put them in a blender or food processor for a quick pulse before you use them. They look like carrot sticks where I live and the pieces are too big. The other suggestion that I had was to add a few spoonfuls of canned crushed pineapple to the batter, it add moisture and a little sweetness (it is my secret ingredient). A HUGE HIT!!!!
how bout buying some carrot juice and just using that then if yah need it ??
I just made a carrot cake yesterday, and saw no juice; however the carrot shreds were moist.. Pre-packaged shredded carrots are going to be drier than a freshly grated carrot. I think I would soak the pre-shredded ones in a bowl of water for a few minutes. Pour through a colander and shake off excess. This would allow the pre-shredded carrots to soak up a little water. Don't dry them just shake the colander a few times and use in recipe. I wouldn't add anything else.