Recipe: Appetizing Moist carrot cake


Moist carrot cake. Excellent but the printed recipe is a little too moist. I made it to a T the first time, and the cake was good but a bit oily. I like using all-purpose flour, but you can substitute some of the all-purpose flour for whole wheat or white whole wheat flour.

Moist carrot cake Salt, cinnamon, and vanilla extract make the cake taste amazing. Oil keeps the cake nice and moist — any neutral flavored oil will work. In a large bowl, beat the sugars, oil, eggs and vanilla until well blended. You can have Moist carrot cake using 8 ingredients and 12 steps. Here is how you cook it.

Ingredients of Moist carrot cake

  1. It's 2 cups of carrot.
  2. Prepare 4 of eggs.
  3. Prepare 2 cups of sugar.
  4. It's 1 cup of vegetable oil.
  5. Prepare 2 cups of flour.
  6. It's 1 tsp of cinnamon.
  7. It's 1 tsp of baking powder.
  8. It's 1/2 tsp of salt.

Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture until blended. This super moist carrot cake recipe made from scratch is perfect for Easter or anytime of the year. Made with a can of crushed pineapple which makes it very moist, without adding a ton of fat. Make Ahead Instructions: Carrot cake tastes best the next day after the flavors have settled and have gotten friendly with one another.

Moist carrot cake step by step

  1. Pre heat the oven to 170 degrees Celsius.
  2. Assemble all the ingredients together.
  3. Greese the cake tin.
  4. In a mixing bowl add the carrots.
  5. Add the eggs.
  6. Add the sugar.
  7. Add the oil.
  8. Then in another bowl add the sifted flour.
  9. In the flour add the cinnamon salt and baking powder and mix together.
  10. Mix the wet ingredients with dry ingredients until it’s well combined.
  11. Pour the batter in the cake tin ready to bake.
  12. Remove from the oven when done.

Oil: You can also use melted coconut oil or canola oil. Yogurt: You can also use regular yogurt- plain or vanilla.; Heavy Cream: I strongly suggest using heavy cream in the cream cheese frosting recipe. This is the BEST carrot cake I've ever had or made!!! We've made it twice in the last month, it was that good… Refrigerate and eat it with coffee in the morning, too die for My only critique is the frosting was too thin and became sheer when applied to the cake (cake was fully cooled over night, so it wasn't from the heat although that. This is a very good recipe for carrot cake.


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