Hi, I am Marie. Today, I’m gonna show you how to prepare very moist carrot cake recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Very Moist Carrot Cake Recipe
Very Moist Carrot Cake is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Very Moist Carrot Cake is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can have very moist carrot cake using 21 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Very Moist Carrot Cake:
- Take 1 cup sugar
- Get 1 cup brown sugar
- Take 4 eggs
- Take 1 teaspoon vanilla
- Make ready 1 1/2 teaspoon baking powder
- Take 1 teaspoon baking soda
- Get 1 teaspoon salt
- Get 3 cups flour
- Prepare 3 cups grated carrots
- Prepare 1 cup buttermilk
- Make ready 1 1/4 cup vegetable oil
- Take 3/4 cup chopped walnuts
- Prepare 1/2 cup raisin
- Get 1 tablespoon cinnamon
- Make ready Cream Cheese Frosting:
- Take 142 g unsalted butter, room temperature
- Get 380 g cing sugar
- Make ready 1 1/2 teaspoon Vanilla extract
- Take 1/4 teaspoon salt
- Get 450 g cold cream cheese
- Make ready 2 tablespoon sour cream
Steps 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 is going to wrap this up for this distinctive dish very moist carrot cake recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
