Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, very moist carrot cake. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Very Moist Carrot Cake is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Very Moist Carrot Cake is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can cook very moist carrot cake using 21 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Very Moist Carrot Cake:
- Prepare 1 cup sugar
- Get 1 cup brown sugar
- Prepare 4 eggs
- Get 1 teaspoon vanilla
- Prepare 1 1/2 teaspoon baking powder
- Get 1 teaspoon baking soda
- Take 1 teaspoon salt
- Prepare 3 cups flour
- Get 3 cups grated carrots
- Prepare 1 cup buttermilk
- Get 1 1/4 cup vegetable oil
- Make ready 3/4 cup chopped walnuts
- Get 1/2 cup raisin
- Take 1 tablespoon cinnamon
- Make ready Cream Cheese Frosting:
- Prepare 142 g unsalted butter, room temperature
- Get 380 g cing sugar
- Prepare 1 1/2 teaspoon Vanilla extract
- Get 1/4 teaspoon salt
- Take 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 with this exceptional food very moist carrot cake recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
