|Super moist carrot cake|
**Before u start, as a petite chef suggestion, get d man of d house to help and grate d carrots :). Alternatively, wear some gloves to prevent getting cuts.. (I always end up all bandanged after grating anything)**
2 cups Flour all-purpose
2 tsp Baking soda
1 tsp Baking powder
1 tsp Salt
2 tsp Cinammon powder
1 cup Sugar (white)
1/2 cup Vegetable oil
1/2 cup Apple sauce (if u dont have, u can replace w 1/2 cup vegetable oil)
1 1/2 tsp Vanilla extract
2 cup Carrots (shredded)
1/2 cup Coconut powder
1 cup Walnuts (chopped)
1 small can = 226 gr Pineapple (drained & crushed)
Cream cheese frosting:
1 pack = 226 gr Philadelphia cream cheese
1/4 cup Butter (softened)
2 cup Icing sugar
Pre-heat oven at 175 C (top & bottom).
Grate the carrots, and set aside. Butter & flour a 20-23 cm round pan (tall one, this cake rises quite a bit).
Mix (I use a whisk) flour, baking soda, baking powder, salt, cinammon, sugar, oil, apple sauce, eggs, and vanilla until smooth.
Pour in d pan & bake for 45 min.
Once done let cool a little before demolding. The cake must be at room temperature when you frost it, give yourself time.
For d frosting, cream the butter & cream cheese until smooth. Add d sugar, and beat until creamy.
You can frost outside only, or cut the cake in half and frost also in through d middle prior. Serve, or refridgerate in an air-tight container (holds for 1-2 days).