Recipe: Perfect Super Moist Carrot Cake

Super Moist Carrot Cake. Make scrumptious carrot cake at home with this easy recipe. Everyone has their own idea about what makes a good cake. Some like theirs light and airy, others like it dense and heavy.

This cake is quick and easy to make, versatile and utterly Lots of carrots make this the best carrot cake. I like to hand grate my carrots since I prefer the Amazingly Delicious and Super Easy! After reading the comments I made my cake using half the. You can cook Super Moist Carrot Cake using 20 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Super Moist Carrot Cake

1. It's 3 of eggs room temperature.
2. It's 3/4 cup of buttermilk.
3. Prepare 3/4 cup of coconut oil.
4. You need 1,5 cup of white sugar.
5. Prepare 2 tsp of vanilla extract.
6. Prepare 2 tsp of ground cinnamon.
7. It's 1/4 tsp of ground nutmeg.
8. It's 1/4 tsp of salt.
9. You need 2 cups of all purpose flour (300 gr).
10. It's 2 tsp of baking soda.
11. Prepare 2 cups of shredded carrot (small shredded).
12. You need 1 cup of desiccated coconut.
13. It's 1 cup of chopped walnut.
14. You need 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.
15. It's of Cream Cheese Frosting.
16. Prepare 1 (250 gr) of Philadelphia Cream Cheese.
17. It's 115 gr of unsalted butter.
18. It's 1 cup of icing sugar (original recipe is 2 cups but i like it not too sweet).
19. Prepare 1 tsp of vanilla extract.
20. Prepare of Lemon juice/zest (optional).

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.

Super Moist Carrot Cake instructions

1. Preheat oven 175 celcius. Grease and flour 2 8” round pan.
2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside..
3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
4. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple.
5. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well..
6. 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..
7. Allow the cake to cool before assembling the cake with cream cheese frosting.
8. 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..
9. 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.

The finely grated and partially pureed baby carrots is the key! I absolutely adore this carrot cake recipe. It's super easy and never lets me down. It's a basic carrot cake that doesn't have a lot of "stuff" packed inside of it so it is definitely a. Betty Crocker™ Baking & Cake Mixes.