Very Moist Carrot Cake

Steps Cook Recipes Very Moist Carrot Cake using 21 ingredients and 10 steps

Very Moist Carrot Cake - I like using all-purpose flour, but you can substitute some of the all-purpose flour for whole wheat or white whole wheat flour. For a gluten-free carrot cake, swap the flour for your favorite gluten-free flour blend. Baking soda helps the cake to rise. Salt, cinnamon, and vanilla extract make the cake taste amazing. Oil keeps the cake nice and moist — any neutral flavored oil will work.

The cream cheese icing is a must!

This moist carrot cake recipe has been a long time coming.

You can have Very Moist Carrot Cake using 21 ingredients and 10 steps. Here is how you cook it.

Ingredients cook Very Moist Carrot Cake

1. It's 1 cup sugar.
2. Prepare 1 cup brown sugar.
3. It's 4 eggs.
4. It's 1 teaspoon vanilla.
5. It's 1 1/2 teaspoon baking powder.
6. You need 1 teaspoon baking soda.
7. You need 1 teaspoon salt.
8. It's 3 cups flour.
9. It's 3 cups grated carrots.
10. Prepare 1 cup buttermilk.
11. You need 1 1/4 cup vegetable oil.
12. You need 3/4 cup chopped walnuts.
13. It's 1/2 cup raisin.
14. You need 1 tablespoon cinnamon.
15. You need Cream Cheese Frosting:.
16. It's 142 g unsalted butter, room temperature.
17. You need 380 g cing sugar.
18. You need 1 1/2 teaspoon Vanilla extract.
19. Prepare 1/4 teaspoon salt.
20. Prepare 450 g cold cream cheese.
21. You need 2 tablespoon sour cream.

Very Moist Carrot Cake step by step

1. Preheat oven 180 degree celsius. Coat the bundt cake with nonstick spray. Set aside..
2. 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..
3. Add in the cinnamon, baking powder, baking soda, and salt and continue mixing for 30 seconds, scraping the sides of the bowl as necessary..
4. Mix in the flour until just combined. Add in the carrots, walnuts, and raisins and stir until evenly incorporated..
5. Pour batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted int he center comes out clean..
6. Allow to cool completely..
7. 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..
8. 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..
9. 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..
10. 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..

Very Moist Carrot Cake - It is beautifully moist, with a dense texture and a magnificent blend of spices that works very well with the sweetness of the cream cheese icing. In a large bowl, beat the sugars, oil, eggs and vanilla until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture until blended. This one layer carrot cake is super moist, wonderfully spiced, and perfect for smaller gatherings and celebrations. Topped with sweet, tangy cream cheese frosting and toasted pecans, it's love at first bite. While I love yellow cake, strawberry cake, and chocolate cake, nothing compares to carrot. There's something simply magical about it- the texture! the flavor! the cream cheese frosting! Thank you and good luck