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This one layer carrot cake is super moist, wonderfully spiced, and perfect for smaller gatherings and celebrations. Topped with sweet, tangy cream cheese frosting and toasted pecans, it's love at first bite. While I love yellow cake, strawberry cake, and chocolate cake, nothing compares to carrot.
Alright, don’t linger, let’s task this super moist carrot cake formula with 20 materials which are absolutely easy to have, and we have to process them at the very least through 9 actions. You should shell out a while on this, so the resulting food could be perfect.
Ingredients of Super Moist Carrot Cake:
- Require 3 eggs room temperature
- Provide 3/4 cup buttermilk
- Prepare 3/4 cup of coconut oil
- You need 1,5 cup for white sugar (less sweet:1 1/8 cup)
- Prepare 2 tsp of vanilla extract
- Require 2 tsp ground cinnamon
- Require 1/4 tsp of ground nutmeg
- Need 1/4 tsp - salt
- Get 2 cups of all purpose flour (250 gr)
- Make ready 2 tsp baking soda
- Provide 2 cups for shredded carrot (small shredded)
- Get 3/4 cup desiccated coconut
- Require 1 cup - chopped walnut
- Provide 226 gr of 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
- Need of Cream Cheese Frosting
- You need 1 (250 gr) - Philadelphia Cream Cheese
- Need 115 gr for unsalted butter
- Take 3/4 cup icing sugar (original recipe is 2 cups but i like it not too sweet) sifted
- You need 1 tsp vanilla extract
- Make ready Lemon juice/zest (optional)
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. #carrotcake#supermoist#simpleandeasyrecipe Hello my friends, Wanna try my Recipe of Carrot Cake? This cake was made and brought to me at work. It is the moistest carrot cake I have ever had.
Super Moist Carrot Cake process:
- 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
Use Cream Cheese Frosting II for a layer cake. This moist carrot cake recipe has been a long time coming. In the past, whenever I was asked to make a carrot cake, I used a very Yup, this carrot cake recipe comes together in one bowl. What Makes This Carrot Cake So Moist? There are three ingredients in this recipe that make it super moist.
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