jnsr96
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jnsr96 said:I just made the mini carrot cakes as the directions said and swapped out solid pack pumpkin for the carrots- fabulous! Made the frosting as written as well...To die for- you don't have to grate the carrots so it saves some time too
jnsr96 said:I love pumpkin... especially in the fall- kids love them too. I think they were more moist than the carrot ones- those were very dense.
jnsr96 said:I just made the mini carrot cakes as the directions said and swapped out solid pack pumpkin for the carrots- fabulous! Made the frosting as written as well...To die for- you don't have to grate the carrots so it saves some time too
Yes, you can substitute the pumpkin puree with canned pumpkin pie mix. However, keep in mind that the mix already contains added sugar and spices, so you may need to adjust the amount of sugar and spices in the recipe accordingly.
Yes, you can use a different type of oil such as canola or coconut oil. Just make sure the oil is liquid at room temperature to ensure the proper texture of the cakes.
No, you can use a regular cake pan and adjust the baking time accordingly. Just keep in mind that the baking time may vary and you may need to do a toothpick test to check for doneness.
Yes, you can make these cakes ahead of time and freeze them. Just make sure to wrap them tightly in plastic wrap or place them in an airtight container before freezing. Thaw them in the fridge before serving.
Yes, you can add nuts or raisins to the batter for added texture and flavor. Just make sure to chop the nuts into small pieces and soak the raisins in warm water before adding them to the batter.