Moist Carrot Cake

Steps Making Recipes Moist Carrot Cake using 10 ingredients and 13 steps

Moist Carrot Cake - Come See our Unique Cake Gifts! Check out our new Mini Cake Explosion Boxes and Mini Cake Variety Packs 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. For a gluten-free carrot cake, swap the flour for your favorite gluten-free flour blend.

Salt, cinnamon, and vanilla extract make the cake taste amazing.

Oil keeps the cake nice and moist — any neutral flavored oil will work.

You can have Moist Carrot Cake using 10 ingredients and 13 steps. Here is how you cook that.

Ingredients make Moist Carrot Cake

1. You need 3 Carrot grated.
2. You need 1/2 cup Milk.
3. It's 1 cup Honey.
4. You need 1 1/2 Cup maida/All -purpose flour.
5. Prepare 3/4 cup curd.
6. It's 1/2 tsp Baking soda.
7. Prepare 1/2 tsp Baking powder.
8. Prepare 3 tsp Butter / oil to grease.
9. You need 3 drops Vanilla essence.
10. It's 1 tbsp Walnuts chopped (optional).

Moist Carrot Cake instructions

1. Preheat the oven for 5 minutes at 180 degrees Celsius and oven setting should be to cook both top and bottom. Increase the time to 15 to 20 minutes on a cold day..
2. Grease a cake tin with butter and line the tin with flour to avoid the cake from burning. You can also use a butter sheet..
3. Take two bowls one to keep dry ingredients and one to keep the wet ingredients..
4. In the dry ingredients bowl add flour, baking soda, and baking powder. Mix them thoroughly..
5. In the wet ingredients bowl add butter and honey and mix them thoroughly. The butter should become lighter in colour by mixing it. Then add curd in lots or eggs one at a time and mix with a whisk or do so in a came mixer stand..
6. After mixing the contents thoroughly add the grates carrots, milk and essence..
7. Add the wet ingredients little at a time to the dry ingredients bowl and do a ribbon action (move the whisk and fold). Donot tap the whisk but fold to aerate the mixture..
8. Taste the batter at this point to check for the sweetness. Add more honey in case it is not sweet enough. Check how thick the batter is. It shouldn't be too runny nor too thick. If it is thick then pour milk or add a banana..
9. Drop the mixture into a cake tin and tap the cake tin to remove any air bubbles..
10. Bake the cake for 40 minutes at 180 degrees Celsius..
11. Once the oven bell rings put a toothpick and see if it comes out clean. If so the cake is ready..
12. Remove the came from the cake tin and allow it cool on a cooling rack for about 15 minutes. Never cut a cake when it is hot it will crumble..
13. Slice and serve. This is ideal for a 8 inch cake tin.

Moist Carrot Cake - In the past, whenever I was asked to make a carrot cake, I used a very traditional carrot cake recipe. 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