Carrot cake

Super moist carrot cake

I stumbled upon this recipe on food.com 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)**

Ingredients:

2 cups Flour all-purpose 145gr

2 tsp Baking soda 5gr

1 tsp Baking powder 4gr

1 tsp Salt 3gr

2 tsp Cinammon powder 5gr

1 cup Sugar (white)97gr

1/2 cup Vegetable oil55 gr

1/2 cup Apple sauce (75 grif 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) 60gr

2 cup Icing sugar 200gr

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).