Utterly Moist & Delicious Carrot cake
Carrot cake - a simple, fragrant, aromatic and super moist cake. Infused in velvety vanilla cream cheese frosting this carrot cake became utterly delicious.
Servings: 10
Calories: 776kcal
Equipment
- Bowl
- hand blender
- cake pan
Ingredients
- 3 cup carrots grated
- 2 ½ cup all purpose flour
- 3 eggs
- 2 tsp cinnamon powder
- ½ tsp cloves ground
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 cup brown sugar
- ½ cup sugar
- 1 cup coconut oil
- 1 cup pineapple canned, crushed
- 1 cup walnuts baked and crushed
For the frosting:
- 1 cup unsalted butter at room temperature
- 12 oz cream cheese
- 1 tsp vanila extract
- 1 ½ cup icing sugar
For the garnish:
- ⅔ cup walnuts baked and crushed
Instructions
How to make Carrot cake layers:
- Grate carrots on the small holes of a box grater.
- In a large mixing bowl sift 2 ½ cups of all-purpose flour. Then add spices: 2 tsp of ground cinnamon and ½ tsp of ground cloves, 1 tsp of salt, 1 tsp of baking powder, and ½ tsp of baking soda. Mix them together.
- In a separate bowl, beat until just combined 3 eggs with 1 cup of brown sugar and ½ cup of granulated sugar. In a steady stream add 1 cup of coconut oil. Beat for about 1 minute until foamy. Now, lower the mixer speed, and slowly add the flour mixture.
- With a rubber spatula fold in 3 cups of grated carrots, 1 cup of crushed pineapple and 1 cup of chopped walnuts.
- Divide the batter evenly between 2 previously greased and lined with parchment paper pans. Bake in a preheated oven at 350˚F (180˚C) for 25-30 minutes.
- After the cake layers passed the test of the toothbrushes, remove them from the oven. Set them aside to cool.
How to make Cream Cheese Frosting:
- In a large bowl, whisk together 1 cup of unsalted butter, 12 oz of cream cheese, 1 ½ cups of icing sugar and 1 tsp of vanilla extract. Once combined, beat until you obtain smooth and fluffy cream.
How to Assemble the Best Carrot Cake:
- When layers cooled enough, place the first layer on the plate or cake stand. Spread evenly ½ of frosting. Add the second layer on top and repeat. Decorate the top of the cake with chopped walnuts.
- Refrigerate Carrot cake for at least 2-3 hours before serving.
Nutrition
Sodium: 453mg | Calcium: 124mg | Vitamin C: 10mg | Vitamin A: 7520IU | Sugar: 54g | Fiber: 4g | Potassium: 401mg | Cholesterol: 135mg | Calories: 776kcal | Saturated Fat: 22g | Fat: 47g | Protein: 11g | Carbohydrates: 84g | Iron: 3mg