Carrot cake with some slices taken out on a white surface
The Ideal Milk To Use For Moist And Flavorful Carrot Cake Every Time
For a carrot cake that’s moist and bursting with flavor, it's best to use whole milk. Whole milk's unique combination of water and fat is ideal for adding the perfect texture.
The plentiful fat acts as a natural tenderizer for the cake, while the water keeps the batter hydrated, resulting in a perfectly balanced, moist carrot cake.
Whole milk not only prevents your cake from turning into a dry, crumbly mess, but the extra moisture ensures that it will stay fresh and delicious for a few days.
However, if your carrot cake recipe calls for buttermilk or sour cream as the dairy in the batter, use these, as they're even more flavorful than milk.