Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, super moist carrot cake. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Super Moist Carrot Cake is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Super Moist Carrot Cake is something which I have loved my whole 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 get started with this recipe, we must first prepare a few components. 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
- Make ready buttermilk
- Make ready coconut oil
- Make ready white sugar (less sweet:1 1/8 cup)
- Make ready vanilla extract
- Get ground cinnamon
- Get ground nutmeg
- Prepare salt
- Get all purpose flour (250 gr)
- Take baking soda
- Get shredded carrot (small shredded) 240 gram
- Take desiccated coconut
- Get chopped walnut
- Prepare 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
- Make ready Cream Cheese Frosting
- Prepare Philadelphia Cream Cheese
- Take unsalted butter
- Take icing sugar (original recipe is 2 cups but i like it not too sweet) sifted
- Prepare vanilla extract
- Take 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.
Instructions 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 this up with this exceptional food super moist carrot cake recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
