Carrot cake is the perfect dessert, combining the airy sweetness of a cake with spices, carrots, and walnuts. It’s also a good option for those who need a gluten-free cake alternative, as it’s traditionally made without any gluten.
Carrot cake freezes well, better than some other cakes, which tend to be a little drier once defrosted.
Carrot cake keeps all of its moisture (see also Freezing Fruit Cake) despite the freezing and thawing processes, and in some cases, seems as though it has developed more flavor within the freezer.
The traditional creamy frosting which is the perfect topping for this cake does freeze okay. Ingredients such as cream can be tricky to freeze (see also Freezing Cream Pie), and keep for a much shorter period of time. As it degrades, it could affect the flavor and the texture of the cake itself.
If you want to freeze it for a much longer period, or you want the results to be the best possible, leave off the frosting and anything else, and freeze it as is.
The Shelf Life Of Carrot Cake
Carrot cake will last a maximum of a week when kept in the fridge. In the freezer, the shelf life of carrot cake can be extended for up to 6 months or longer, making it worthwhile to freeze it.
Having said that, you should aim to eat the carrot cake as soon as possible, as this will preserve the consistency and the flavor of the cake.
How Do You Freeze Carrot Cake?
Freezing carrot cake (see also Can You Freeze Carrots) is fairly simple. If you’ve got some homemade cake to freeze, let it go completely cold.
Decorate the cake as you prefer, or leave that until the cake has defrosted, if you want to freeze it for a longer period of time.
Depending on how you want to serve the cake, you can freeze the cake whole, or you can cut it into servings first.
It is worth noting that if you want equal portions, cutting a cake while frozen with a special whole cake cutter stops it from breaking as you slice it.
Whichever you decide, pop the cake into an airtight container, leaving off the lid. Freeze it for a couple of hours.
This is especially important if you’ve frosted the cake (see also Freezing Buttercream Frosting), as it will harden the frosting and stop it from being damaged while in the freezer.
Take the cake out, and wrap it in cling film, making sure that this layer is airtight. If you cut the cake into slices, cover them individually. This will help stop the moisture from leaking out of the cake.
Cover the cake with a second layer, this time in foil. Again, make sure there are no holes or tears, and this will help preserve the cake’s texture.
Grab the largest freezer bag you can, put the cake inside, and seal it, taking care to get rid of any excess air. Label it, and freeze it.
How To Get Freezing Carrot Cake Right The First Time
The trick to freezing any cake (see also How To Freeze Sponge Cake) which contains dairy, either in the filling, frosting, or in the sponge itself, is to do it as soon as it’s cool.
This is especially important when it comes to frosting, as this is the component most likely to shorten the shelf life and alter the flavor of the cake.
For the best results possible, freeze carrot cake without any frosting. You can make the frosting as the cake is nearly defrosted, and then complete the cake just before you serve it.
To ensure the consistency of the carrot cake is as moist as possible after thawing, consider using puréed carrots as a substitute for vegetable oil.
This will make the texture thicker, and ensures that the moisture levels will be mostly unchanged when it comes out of the freezer.
How To Defrost Carrot Cake
To thaw the carrot cake, transfer it into the fridge and leave it overnight. Once it has completely defrosted, you’ll be able to decorate it with any frosting, if you left that off to begin with, and enjoy!
Freezing carrot cake is a great way to prepare a tasty dessert for a later date (for another option, you might try Crème Brûlée), and also helps use up any carrots that might be nearing their best before date.
For best results, freeze as soon as possible, and eat it within a month of freezing.