Moist Carrot Cake Recipe
This moist carrot cake is so easy to make, the moistness and delicious flavour is unbelievable.
Equipment
- oven
- Mixing bowl
- Knife
- Spoon
- Plate
- Mixer
- Jar
- Fork
Ingredients
- 2½ cups flour all purpose
- 1⅓ cups sugar caster
- 2 tspn soda baking
- 1 tspn cinamon
- ½ tspn spice mixed
- 1 tspn soda baking
- ¼ tspn salt table
- 2 cups carrots finely shredded
- ¼ cup butter milk
- ¼ cup oil vegetable
- 8 ounce pineapple crushed
- 3 eggs
- 1 tspn Vanilla essence
Frosting
- ¾ pound cheese cream
- ½ pound butter unsalted
- 1 tspn vanilla pure extract
- 1 pound icing sugar sifted
Instructions
- Preheat the oven to 180°C
- Batter 2 (8-inch) round cake pans. Line with parchment paper then butter and flour the pans
- Beat the sugar, oil and eggs together in a bowl of an electric mixer until light yellow. Add the vanilla. In other bowl, sift together flour cinnamon,baking soda,baking powder and salt.
- Add the dry ingredients to the wet ingredients. Fold in the carrots and pineapple. Add to the batter and mix well
- Divide the batter equally between the 2 pans. Bake for 55-60 minutes or until a toothpick comes out clean. Allow the cake to cool completely in the pans set over a wire rack.
For the Frosting
- Mix the cream cheese, butter and vanilla in the bowl of an electric mixer until combined. Add the sugar and mix until smooth.
- Place 1 layer, flat side up,on a flat plate or cake pedestal. With a knife or offset spatula,spread the top with frosting, place the second layer on top,rounded side up ,and spread the frosting evenly on the top and sides of the cake.