How to Store Carrot Cake
Carrots are among the sweetest of vegetables, so it's not entirely surprising that they occasionally find their way into desserts. In America, the most common example is carrot cake.
A staple of coffee shops and diners all across the country, carrot cake recipes range from simple and virtuous to rich and luscious, according to the baker's preference. When properly wrapped and stored, carrot cake keeps well and can be enjoyed for extended periods.
Store carrot cake at room temperature for 1 or 2 days in a plastic bag or other suitable enclosure. Appropriate enclosures include traditional glass cake domes and the popular plastic cake carriers consisting of a platform for the cake and a domed lid to cover it.
Store carrot cake in the refrigerator for up to a week. If the cake is not frosted, it may be wrapped in plastic film wrap or aluminium foil, or kept in a bag. If the cake is iced, the best alternative is a plastic cake carrier. Cakes with icing keep better, because the icing acts as a seal to retain moisture. Protect the cut surface of the cake by pressing cling film directly against it.
- Carrots are among the sweetest of vegetables, so it's not entirely surprising that they occasionally find their way into desserts.
- If the cake is not frosted, it may be wrapped in plastic film wrap or aluminium foil, or kept in a bag.
Store carrot cake for up to 6 months in the freezer. Wrap the individual cake layers in plastic film, as above, and pack them into freezer bags. Freeze the cake layers on a flat surface, in order to retain the cake's shape. Most varieties of frosting do not lend themselves well to freezing and thawing, so it is best to freeze the cake unfrosted and decorate it once it is thawed.
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- "Professional Cooking"; Wayne Gisslen; 2003
- "The Professional Pastry Chef"; Bo Friberg; 2002
- Carrot cakes vary widely in richness. Recipes using higher quantities of ingredients such as butter, eggs, carrots, coconut and crushed pineapple will keep better than simpler recipes.
Fred Decker is a trained chef and certified food-safety trainer. Decker wrote for the Saint John, New Brunswick Telegraph-Journal, and has been published in Canada's Hospitality and Foodservice magazine. He's held positions selling computers, insurance and mutual funds, and was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology.