Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, very moist carrot cake. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Very Moist Carrot Cake is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Very Moist Carrot Cake is something that I have loved my whole life. They’re nice and they look fantastic.
Make sure that the cream cheese and butter are soft when mixing. I got rave reviews from everyone for this cake and I will definately make it again. Carrots and pineapple combine in this classic moist carrot cake recipe.
To get started with this recipe, we must prepare a few components. You can have very moist carrot cake using 21 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Very Moist Carrot Cake:
- Get 1 cup sugar
- Get 1 cup brown sugar
- Take 4 eggs
- Take 1 teaspoon vanilla
- Make ready 1 1/2 teaspoon baking powder
- Get 1 teaspoon baking soda
- Get 1 teaspoon salt
- Take 3 cups flour
- Get 3 cups grated carrots
- Make ready 1 cup buttermilk
- Take 1 1/4 cup vegetable oil
- Prepare 3/4 cup chopped walnuts
- Prepare 1/2 cup raisin
- Get 1 tablespoon cinnamon
- Prepare Cream Cheese Frosting:
- Make ready 142 g unsalted butter, room temperature
- Get 380 g cing sugar
- Get 1 1/2 teaspoon Vanilla extract
- Prepare 1/4 teaspoon salt
- Make ready 450 g cold cream cheese
- Get 2 tablespoon sour cream
Oil keeps the cake nice and moist — any neutral flavored oil will work. Stir flour, baking powder, baking soda, cinnamon, and salt together in a bowl; beat into the wet mixture. Fold grated carrots through the batter, mixing just enough to evenly combine. Pour batter into the prepared pan.
Instructions to make Very Moist Carrot Cake:
- Preheat oven 180 degree celsius. Coat the bundt cake with nonstick spray. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix both sugars, vegetable oil, buttermilk, eggs and vanilla together on medium speed until smooth, 1 minute.
- Add in the cinnamon, baking powder, baking soda, and salt and continue mixing for 30 seconds, scraping the sides of the bowl as necessary.
- Mix in the flour until just combined. Add in the carrots, walnuts, and raisins and stir until evenly incorporated.
- Pour batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted int he center comes out clean.
- Allow to cool completely.
- To make Cream cheese icing: In the bowl of a stand mixer fitted with the paddle attachment (or in large bowl and using hand-held mixer) beat the butter on medium-high speed until creamy and lightened up, 1 to 2 minutes.
- Add the confectioners sugar, salt and vanilla and beat until lightened in both color and texture and looks fluffier than when it started, 4 to 6 minutes. Beat in the sour cream.
- With the mixer running on medium speed, add one piece of cream cheese at a time, one after the other, mixing well after each addition so there are no lumps. Continue adding the cream cheese until fully incorporated.
- Increase the speed to medium high and beat until the frosting is light, fluffy, whipped-like and until almost no cream cheese lumps remain, 4 to 6 minutes. Use according to recipe above.
Most of the time I hear people saying carrot cake is too dry, well this a proper carrot cake, very moist with a delicious tangy creamy topping. Its one of the best carrot cakes I have ever tasted and it never lasts long in my house. Moist carrot cake recipe with walnuts and a scrumptious vanilla cream cheese icing, a family-favourite dessert not only for Easter, but also all year round. It is beautifully moist, with a dense texture and a magnificent blend of spices that works very well with the sweetness of the cream cheese icing. This truly is the ultimate moist carrot cake with cream cheese frosting.
So that is going to wrap this up for this exceptional food very moist carrot cake recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
