Hello, I’m Elise. Today, I will show you a way to prepare very moist carrot cake recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Very Moist Carrot Cake Recipe
Very Moist Carrot Cake is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Very Moist Carrot Cake is something that I have loved my entire life.
To be with this recipe, we must prepare a few components. You can have very moist carrot cake using 21 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Very Moist Carrot Cake:
- Make ready 1 cup sugar
- Make ready 1 cup brown sugar
- Get 4 eggs
- Make ready 1 teaspoon vanilla
- Make ready 1 1/2 teaspoon baking powder
- Take 1 teaspoon baking soda
- Get 1 teaspoon salt
- Take 3 cups flour
- Get 3 cups grated carrots
- Make ready 1 cup buttermilk
- Make ready 1 1/4 cup vegetable oil
- Take 3/4 cup chopped walnuts
- Get 1/2 cup raisin
- Take 1 tablespoon cinnamon
- Make ready Cream Cheese Frosting:
- Take 142 g unsalted butter, room temperature
- Get 380 g cing sugar
- Get 1 1/2 teaspoon Vanilla extract
- Prepare 1/4 teaspoon salt
- Take 450 g cold cream cheese
- Take 2 tablespoon sour cream
Instructions to make Very Moist Carrot Cake:
- Preheat oven 180 degree celsius. Coat the bundt cake with nonstick spray. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix both sugars, vegetable oil, buttermilk, eggs and vanilla together on medium speed until smooth, 1 minute.
- Add in the cinnamon, baking powder, baking soda, and salt and continue mixing for 30 seconds, scraping the sides of the bowl as necessary.
- Mix in the flour until just combined. Add in the carrots, walnuts, and raisins and stir until evenly incorporated.
- Pour batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted int he center comes out clean.
- Allow to cool completely.
- To make Cream cheese icing: In the bowl of a stand mixer fitted with the paddle attachment (or in large bowl and using hand-held mixer) beat the butter on medium-high speed until creamy and lightened up, 1 to 2 minutes.
- Add the confectioners sugar, salt and vanilla and beat until lightened in both color and texture and looks fluffier than when it started, 4 to 6 minutes. Beat in the sour cream.
- With the mixer running on medium speed, add one piece of cream cheese at a time, one after the other, mixing well after each addition so there are no lumps. Continue adding the cream cheese until fully incorporated.
- Increase the speed to medium high and beat until the frosting is light, fluffy, whipped-like and until almost no cream cheese lumps remain, 4 to 6 minutes. Use according to recipe above.
So that’s going to wrap this up with this exceptional dish very moist carrot cake recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
