Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, moist carrot cake. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
You will love this incredibly moist and easy carrot cake recipe with ultra-creamy cream cheese frosting. It's effortless to make and tastes incredible. Just read all the rave reviews!
Moist Carrot Cake is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Moist Carrot Cake is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can have moist carrot cake using 15 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Moist Carrot Cake:
- Take 100 grams net weight Carrots
- Take 1 medium Egg
- Make ready 30 grams Sugar (soft light brown is best)
- Get 1 dash Salt
- Make ready 1 tbsp Maple syrup or honey
- Take 1 tbsp each Vegetable oil ※heavy cream
- Get 1 tsp ※Rum
- Get 45 grams ◎Cake flour
- Make ready 15 grams ◎Whole wheat flour※
- Take 15 grams ◎Almond flour
- Make ready 1/2 tsp ◎Baking powder
- Prepare 1 refer to step 11 Icing (optional)
- Get 20 grams ☆Powdered sugar
- Make ready 1/2 tsp ☆Lemon juice
- Make ready 1 Dragées (optional)
This moist carrot cake recipe has been a long time coming. In the past, whenever I was asked to make a carrot cake, I used a very traditional carrot cake recipe. Why this Moist Carrot Cake recipe works. The carrots are shredded with a grater so they are finer in texture as opposed to using a mandoline.
Steps to make Moist Carrot Cake:
- Peel and grate 100 g worth of a carrot. Preheat oven to 180℃.
- Combine ◎ ingredients and sift. (※You could use cake flour instead of whole wheat. Add spices if you prefer). Line the cups or pan with parchment paper.
- Beat eggs in a bowl. Add sugar, salt, maple syrup, vegetable oil, heavy cream, and rum (※use milk when serving to children) in that order. Mix with each addition.
- Add the grated carrots into the bowl.
- Then add the ◎ ingredients into the bowl. Using a rubber spatula, mix together using gentle cutting motions.
- Pour the batter into the cups or pan. Transfer to a baking tray and bake for 30 minutes in a preheated oven.
- Cool on a cake rack. (You could also wrap them with plastic wrap, put into freeze-safe ziplock bags, and keep in the freezer for later.)
- Mix all ☆ ingredients for the icing. If you want the icing to harden quickly, reduce the amount of lemon juice.
- When the cakes are completely cooled down, pour the icing over them. Sprinkle on some dragées if you wish. Leave the icing to harden, and they're done.
- Note: Here's the carrot I used. Since I had nothing else to compare it to, I placed an 80 g container of parmesan cheese. This size was just about 100 g net weight.
- Note: The sweetness of the batter is reduced to balance out the sweetness of the icing. If you're not making the icing, increase the sugar in the batter to 40 g. It will only by subtly sweet if you use 30 g, so it's up to you.
Greek yogurt is used to help keep the cake moist. This Carrot Cake is wonderfully moist, tender and easy to make! It's covered in cream cheese frosting for a perfect, classic cake! This truly is the best carrot cake recipe! It's perfectly moist and delicious, made with lots of fresh carrots, and topped with the most heavenly cream cheese frosting.
So that is going to wrap this up with this special food moist carrot cake recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
