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My carrot cake cupcakes are ugly.

marthadumptruck Nov 21, 2007 09:24 AM

Really ugly. Sunken tops. Torn as they were hard to remove from the cupcake pan.


What can I do with these homely (yet still tasty) chunks of carrot cake? Trifle? Any other recommendations?

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  1. WildSwede RE: marthadumptruck Nov 21, 2007 09:28 AM

    Trifle sounds good - or a bread pudding.

    1. w
      weezycom RE: marthadumptruck Nov 21, 2007 09:33 AM

      Make ice cream croutons with them?

      1 Reply
      1. re: weezycom
        marthadumptruck RE: weezycom Nov 27, 2007 06:53 AM

        I have some leftover from making the trifle, and I am defintely going to make ice cream croutons. Genius!

      2. m
        MaggieRSN RE: marthadumptruck Nov 21, 2007 09:46 AM

        I thought bread pudding, immediately, as wildswede did.

        Or...I wonder if there's anyway to toast them and "savory them up" (via other ingredients) to make a dressing?

        Or...since carrot cake is so most, roll larger chunks till they're thin, baste with butter, line muffin tins, pre-bake for a few minutes, fill with cheesecake or cream cheese filling?

        Or...along the idea of the trifle, use to line an apple charlotte?

        Or...failing all those probably impractical ideas...nothing wrong with using them in a trifle or to layer parfaits. I was just thinking...rum raisin ice cream might be really tasty for that! Yum.

        1. chef chicklet RE: marthadumptruck Nov 21, 2007 10:06 AM

          Sorry Martha! How about slicing the top off and put cream cheese butter frosting in between the top (lid) and the cupcake and dollop on top? oops sorry just noticed that they tore.

          Oh how I love carrot cake! I would toast it off and make bread pudding or a sweet stratta adding eggs, and cream, butter refrigerate it overnight then bake it.

          1. chowser RE: marthadumptruck Nov 21, 2007 11:26 AM

            Make a carrot cake bread pudding by drying them a little first. I've made pumpkin bread bread pudding that's similar and really good.

            The other thing you can do is make a cheesecake and add cubes of the carrot cake on top before baking.

            1. BeaN RE: marthadumptruck Nov 21, 2007 12:59 PM

              Well my first facetious instinctive response when I read the thread title was "well, you obviously aren't putting enough frosting on them." But now I see that they didn't want to come out intact.

              I like the trifle and bread pudding ideas below. The bread pudding idea sounds decadently wicked-rich. Hmm . . . might have to make some carrot cake just to make bread pudding with it.

              Please do post back and tell us how whatever you decided to do came out? Sometimes kitchen accidents are quite fortuitous.

              1. g
                genie RE: marthadumptruck Nov 21, 2007 01:06 PM

                If they are for the family, I would serve them saying, "Architects cover their mistakes in ivy, doctors bury their mistakes, I frost mine! "
                (Note to self: use paper liners next time)

                1 Reply
                1. re: genie
                  marthadumptruck RE: genie Nov 27, 2007 06:54 AM

                  Your comment made me laugh. Thanks!

                  I used paper liners on some, foil liners on others. Didn't seem to make a difference.

                2. g
                  ginnyhw RE: marthadumptruck Nov 21, 2007 01:09 PM

                  Why not put the chunks on a saucer in the kitchen and snack on them with coffee tomorrow when you're cooking? It would be like the free samples in the bakery. Probably the thing people will remember and want next year!

                  1 Reply
                  1. re: ginnyhw
                    violabratsche RE: ginnyhw Nov 21, 2007 08:06 PM

                    That brings to mind, pieces of cupcakes on picks, with a chocolate sauce for dipping..
                    or maybe a thinned cream cheese frosting for a dip?.....hmmm, the mind reels...how about suspended in jello....


                  2. alkapal RE: marthadumptruck Nov 21, 2007 11:45 PM

                    weird idea: squish together so you can roll out (on wax paper) a thin sheet of compressed carrot cake. spread with cream cheese cut with sour cream. roll up lengthwise. frost? like a buche de noel. buche de carrot! on second thought, will the carrot stick together? i was thinking usually cc has enough oil....

                    experiment on a small portion... maybe would work better. may be it is all too much trouble!!!!!

                    3 Replies
                    1. re: alkapal
                      violabratsche RE: alkapal Nov 22, 2007 12:32 PM

                      Or, combining OldDog's idea of using ice cream, and yours....how about an ice cream roll?


                      1. re: violabratsche
                        alkapal RE: violabratsche Nov 22, 2007 12:50 PM

                        mmmm good. hagen daz rum raisiin ice cream and carrot cake. hot diggity!

                        1. re: alkapal
                          marthadumptruck RE: alkapal Nov 27, 2007 06:55 AM

                          Great idea but might be too adventurous for the crowd I'm dealing with . . .

                    2. OldDog RE: marthadumptruck Nov 22, 2007 12:10 AM

                      Soften a gallon of good vanilla or pumpkin ice cream. Crumble your tasty CCC's into it, mix gently and refreeze.

                      You don't say how many CCC's you have, so adjust accordingly.

                      1 Reply
                      1. re: OldDog
                        lucyis RE: OldDog Nov 22, 2007 06:06 AM

                        Hey that sounds so good olddog. I think you have the next Hagen Daaz flavor of the year!

                      2. javaandjazz RE: marthadumptruck Nov 22, 2007 02:59 AM

                        Hww bout making a trifle with them!

                        1 Reply
                        1. re: javaandjazz
                          marthadumptruck RE: javaandjazz Nov 27, 2007 06:58 AM

                          I ended up going with a trifle: a rich custard, cranberry jam, cognac syrup (recipes from epicurious.com) and the aforementioned carrot cake.

                          The trifle was marginal: a little too liquidy and pretty sweet for my tastes. Others seemed to like it, but I would have done a few things differently. Probably should have dried out the carrot cake a little more.

                          Thanks so much for all of your suggestions. They were very helpful!

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