PERFECTLY MOIST AND FLUFFY CARROT CAKE
This carrot cake is flavorful and is perfectly fluffy and moist. What makes this recipe even better is that it has the right amount of sweetness, so you can savor every bite without the overwhelming sugar content.
Ingredients
BATTER
- 3 cups Grated Carrots (6 medium)
- 2 tsp Vanilla
- ¼ tsp Nutmeg
- 1 tsp Ginger Powder
- 1 ½ tsp Cinnamon
- ½ tsp Mixed Spice/Pumpkin Spice
- 4 room temp Eggs
- 1 tsp Baking Soda
- 2 tsp Baking Powder
- 1 ¼ cup Brown Sugar
- ½ cup White Sugar
- 2 cups Cake Flour
- ¼ cup Melted Butter
- ¾ cup Oil
- ½ tsp Salt
- 1 cup Walnuts (100g) (optional)
- ¼ cup Pureed/Crushed Pineapple (optional)
FROSTING
- ¼ cup Softened Butter
- 1 8 oz Cream Cheese
- 1 tsp Vanilla
- 1 cup Powdered Sugar
Instructions
- Prep your carrots - Wash, peel and grate your carrots and set aside.
- Prep your walnuts - Toast your walnuts for 4-5 minutes of 350°F and let cool.
- Make your batter - Add all your dry ingredients into a bowl and whisk to combine. Then, mix in your wet ingredients. Next, mix in your grated carrots and toasted walnuts.
- Bake - Evenly pour your batter into two 9 x 5 baking pans. Bake at 350°F for 35-40 mins.
- Frosting - Add your softened cream cheese, soften butter, powdered sugar and vanilla into a bowl. Whisk until smooth.
- Assembly - Once your cake has cooled completely, add half of the frosting on top of your first cake layer. Then gently place the second layer on top. Next, add your remaining frosting on top of your second layer and enjoy.
Notes
I used salted butter in this recipe, but you can always just use unsalted.
For the pineapple, I used frozen and just let it thaw before blending it with a little water.