Wednesday, July 23, 2014

Carrot cake

Super moist carrot cake
I stumbled upon this recipe on while searching for a moist (not overly complicated) carrot cale and cream cheese frosting (DC cupcake style). It had raaaaging reviews! you will STOP buying carrot cake for d rest of your life. Guaranteed! 

**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)
3 Eggs
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.
Stir in carrot, coconut, walnuts and pineapple. 
Ready for baking!

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).

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