moist Carrot CAke

29 Apr moist Carrot CAke

The carrot cake is a family favourite and crowd-pleaser. So I regularly do it. This one is extra moist because we put some pineapple inside, so make sure to bake it in two moulds so it cooks evenly. Otherwise will go a little raw in the middle because of the excess moist (not that I already try it …lol 😆 )

Ingredients:

For the cake:

2 cups of flour

2 cups of sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon powder

1/4 teaspoon salt

1 cup of oil

1 teaspoon vanilla 

4 eggs

3 cups of shredded carrot

1/2 cup of chopped pineapple and drained

1/2 cup of chopped pecans

1/2 cup of raisins

For the frosting:

350 grams of cream cheese

1/2 cup of unsalted butter

3 1/2 cup of icing sugar

1 teaspoon vanilla

Prep:

1. Preheat the oven at 180°C. Prepare to round mould with parchment paper on the bottom and grease all the mould. Set aside. 
2. Sift all the dry ingredients: flour, baking powder, baking soda, salt and cinnamon and set aside. 
3. In a bowl mix the oil with the sugar and one egg at a time. Incorporate the vanilla and all the dry ingredients. Finally incorporate the shredded carrots, pineapple, pecans and raisins. Mix it well. 
4. Divide the mixture into the two moulds into equal parts. Bake it for 45 minutes or until a toothpick comes clean. Let it rest to cool down before releasing it from the moulds.
5. Meanwhile, leave the cream cheese and butter to room temperature for the frosting.
6. When the cakes are cool enough prepare the frosting. You will beat the cream cheese and butter with an electric mixer. Add one spoon at a time of the icing sugar previously sifted. Finally, add the vanilla. 
7. Place one of the cakes on a plate, pour 1/3 of the frosting as a filling and place the other cake over and frost the whole cake with the remaining frosting. You can decorate it with some fruits and nuts or pipping bag rosettes to finish it. Leave it in the fridge and enjoy it whenever you crave a sweet treat.