Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, super moist carrot cake. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Super Moist Carrot Cake is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Super Moist Carrot Cake is something that I have loved my entire life.
This one layer carrot cake is super moist, wonderfully spiced, and perfect for smaller gatherings and celebrations. Topped with sweet, tangy cream Both are incredibly moist and flavorful, everything a carrot cake should be! This includes brown sugar for sweetness, oil.
To begin with this recipe, we must first prepare a few ingredients. You can cook super moist carrot cake using 20 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Super Moist Carrot Cake:
- Take eggs room temperature
- Get buttermilk
- Take coconut oil
- Take white sugar (less sweet:1 1/8 cup)
- Make ready vanilla extract
- Get ground cinnamon
- Make ready ground nutmeg
- Get salt
- Make ready all purpose flour (250 gr)
- Get baking soda
- Prepare shredded carrot (small shredded) 240 gram
- Make ready desiccated coconut
- Get chopped walnut
- Get canned crushed pineapple (I don’t use the syrup). From canned pineapple chunks, i chopped to smaller size as I cannot find canned crushed pineapple
- Prepare Cream Cheese Frosting
- Prepare Philadelphia Cream Cheese
- Get unsalted butter
- Prepare icing sugar (original recipe is 2 cups but i like it not too sweet) sifted
- Prepare vanilla extract
- Get Lemon juice/zest (optional)
It also has a really delicious Lemon Cream Cheese Frosting that is so light and refreshing. This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Use Cream Cheese Frosting II for a layer cake.
Steps to make Super Moist Carrot Cake:
- Preheat oven 175 celcius. Grease and flour 2 8” round pan
- In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
- In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well
- In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple
- Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
- Divide the batter into 2 portions. Pour each portion into prepared pan, and bake at 350 degrees F (175 degrees C) for 45 minutes. Check with toothpick.
- Allow the cake to cool before assembling the cake with cream cheese frosting
- For cream cheese frosting: beat cream cheese and butter with mixer until creamy. Mix in the vanilla extract and the icing sugar gradually. Add lemon 🍋 juice/zest if using. Tips: if the frosting is too sweet, lemon juice will balance the sweetness and add a nice flavour too.
- Assemble the cake: take half of the frosting, spread it on 1 cooled cake. Put another cake on top and spread the remaining frosting all over the cake. Keep in the fridge for few hours before serving
This super moist carrot cake recipe made from scratch is perfect for Easter or anytime of the year. Made with a can of crushed pineapple which makes it Should You Put Carrot Cake In The Fridge? It should be fine to sit on. This easy, moist carrot cake recipe is an award winner. The finely grated and partially pureed baby carrots is the key!
So that’s going to wrap it up for this special food super moist carrot cake recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
