Very Moist Carrot Cake
Very Moist Carrot Cake

Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, very moist carrot cake. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Very Moist Carrot Cake is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Very Moist Carrot Cake is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have very moist carrot cake using 21 ingredients and 10 steps. Here is how you can achieve that.

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

So that is going to wrap this up for this special food very moist carrot cake recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!