Easy Way to Prepare Speedy Super Moist Carrot Cake

Super Moist Carrot Cake Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

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!

Here is the best “Super Moist Carrot Cake” recipe we have found so far. This will be really delicious.

Ingredients of Super Moist Carrot Cake

1. Prepare 3 of eggs room temperature.
2. Make ready 3/4 cup of buttermilk.
3. Make ready 3/4 cup of coconut oil.
4. It’s 1,5 cup of white sugar (less sweet:1 1/8 cup).
5. Make ready 2 tsp of vanilla extract.
6. It’s 2 tsp of ground cinnamon.
7. Take 1/4 tsp of ground nutmeg.
8. It’s 1/4 tsp of salt.
9. Prepare 2 cups of all purpose flour (250 gr).
10. It’s 2 tsp of baking soda.
11. It’s 2 cups of shredded carrot (small shredded) 240 gram.
12. You need 3/4 cup of desiccated coconut.
13. It’s 1 cup of chopped walnut.
14. It’s 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. Prepare of Cream Cheese Frosting.
16. Prepare 1 (250 gr) of Philadelphia Cream Cheese.
17. It’s 115 gr of unsalted butter.
18. Take 3/4 cup of icing sugar (original recipe is 2 cups but i like it not too sweet) sifted.
19. Make ready 1 tsp of vanilla extract.
20. You need of Lemon juice/zest (optional).

Watch the video and you will find out.It also has a really delicious Lemon Cream Cheese Frosting that is so light and refreshing.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?

Super Moist Carrot Cake step by step

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.

This cake is quick and easy to make, versatile and utterly delicious.It wasn't until recently that we realized just how much we love carrot cake.This Carrot Cake is super moist because of our SECRET and SIMPLE technique.

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!I absolutely adore this carrot cake recipe.It's super easy and never lets me down.