Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, very moist carrot cake. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Very Moist Carrot Cake is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Very Moist Carrot Cake is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can have very moist carrot cake using 21 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Very Moist Carrot Cake:
- Prepare 1 cup sugar
- Prepare 1 cup brown sugar
- Take 4 eggs
- Get 1 teaspoon vanilla
- Prepare 1 1/2 teaspoon baking powder
- Make ready 1 teaspoon baking soda
- Get 1 teaspoon salt
- Make ready 3 cups flour
- Get 3 cups grated carrots
- Make ready 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
- Prepare Cream Cheese Frosting:
- Get 142 g unsalted butter, room temperature
- Make ready 380 g cing sugar
- Take 1 1/2 teaspoon Vanilla extract
- Get 1/4 teaspoon salt
- Get 450 g cold cream cheese
- Prepare 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 it up with this exceptional food very moist carrot cake recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
