Name: Moist Carrot Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 cup oil (250ml); 3/4 cup honey (180ml); 3 large eggs; 20 oz can crushed pineapple; 2 cup plain flour (280 g); 2 teaspoon baking soda; 2 teaspoon ground cinnamon; 1/4 cup desiccated coconut (50g); 1/2 cup walnut (50g) (extra for decoration); 2 cups grated carrots (240g); 8 oz cream cheese (225g); 8 Tablespoon salted butter (115g); 1 cup icing sugar (100g); 1/2 teaspoon vanilla essence

Amazing carrot cake baked from scratch.

Its moist, sweetened with honey and crushed pineapple, with bits of walnut pieces.

The Divorce Carrot Cake Recipe

Have you come across the internet, the "Divorce Carrot Cake" recently?

Yes, this Divorce carrot cake has gone viral last month :D.
Just google and you will find the story.

Best carrot cake recipe

What Does Carrot Cake Taste Like?

Just one word I can describe ~ "yummy" :P

I have not baked any carrot cake before!
My first and will NOT be my last!

I was expecting the cake to have more carrot-y taste.

Had to say, I was smitten with this easy to bake carrot cake recipe.

It is moist and the warmth taste of spice that comes through is so comforting.

A good carrot cake must have some bits and bops like chopped nuts and pineapple too.

Most of all, best carrot cake must have cream cheese frosting!

How to Bake a moist Carrot Cake?

This carrot cake is one of the easiest to bake.
No cake mixer is required.

You can hand mix everything even cream cheese frosting, but I was being lazy, I used a mixer to achieve that smooth fluffy texture.

The secret to have a moist carrot cake is the crushed pineapple or you can substitute with apple sauce.

You can scroll to the end of the post for list of ingredients and steps.

Simple steps to successfully bake a moist carrot cake are as shown by photos below.

Cream Cheese Frostings for Carrot Cake!

A MUST for any carrot cake!

I used the whole block of Philadephia cream cheese which is 250g.
You can used 225g as the recipe below.

And I used salted butter to cut down the sweet taste in the cream cheese frosting.

Should Carrot Cake Be Kept in the Fridge?

Yes.
Any cake with either cream cheese frostings or butter cream, best kept in the fridge.

Easy carrot cake recipe

Does Carrot Cake taste better overnight?

Yes, carrot cake does taste better kept overnight in the fridge.
The flavours will blend in during this stage.

Furthermore, the cream cheese frosting will be firmer in the fridge.

Our Perth weather is warming up, my cream cheese frosting does not hold its shape well.

How many days do carrot cake last?

Carrot cake best consume within 3 days.

Reasons :
1) Cream cheese frosting
2) Cake started to be 'wet' after the third day, but still taste good!

Recipe for carrot cake

Other Cakes that you may wish to try.

Easy Watermelon Cake
Tasty and Easy Mango Tiramisu
Mango and Blueberry Cake
Lemon and Elderflower Cake
Semolina Cake with Orange Syrup

A quick Video on How to Bake Carrot Cake!

Moist Carrot Cake

Yield: 12

Author: Lisa Ho

Prep time: 20 MinCook time: 35 MinTotal time: 55 Min

This is an amazing carrot cake recipe. Home made carrot cake from scratch is moist, sweetened with honey and crushed pineapple. Chopped walnut in the carrot cake provides that crunch to every bite!

Ingredients

Carrot cake ingredients

1 cup oil (250ml)
3/4 cup honey (180ml)
3 large eggs
20 oz can crushed pineapple
2 cup plain flour (280 g)
2 teaspoon baking soda
2 teaspoon ground cinnamon
1/4 cup desiccated coconut (50g)
1/2 cup walnut (50g) (extra for decoration)
2 cups grated carrots (240g)

Cream cheese frostings

8 oz cream cheese (225g)
8 Tablespoon salted butter (115g)
1 cup icing sugar (100g)
1/2 teaspoon vanilla essence

Instructions

Carrot Cake

Pre-heat oven to 170C.
Line 2, 8 inch baking pan with greaseproof paper.
Sieve flour in a mixing bowl.
Add baking soda and ground cinnamon.
Stir to mix.
In another bowl mix oil, honey and eggs.
Whisk to emulsify the ingredients.
Add dry flour mix to egg mix.
Stir to combine.
Add grated carrots, desiccated coconut, pineapples, walnut.
Mix all ingredients.
Divide into 2 (approximately 700g each) baking pan.
Bake at 170C (350F) for 30 to 35 minutes until skewer comes off clean.
Rest in the pan to cool for 10 minutes, then transfer to cooling rack to completely cool.
Spread cream cheese frosting (as per video above)

Cream Cheese Frosting

Cream butter and cream cheese till smooth and pale.
Add sugar and whisk again till smooth
Add vanilla essence and whisk for another 5 minutes.

Notes:

I used 250g cream cheese instead of 225g
baking pan size is 8 inch or 20 cm diameter. Its a non stick pan.
If cream cheese is too soft, then pop them in the fridge for at least 15 minutes.
Oven temperature indicate is using fan forced oven.

Calories

566.72

Fat (grams)

37.66

Sat. Fat (grams)

11.06

Carbs (grams)

54.70

Fiber (grams)

2.19

Net carbs

52.51

Sugar (grams)

35.68

Protein (grams)

6.13

Sodium (milligrams)

367.46

Cholesterol (grams)

85.93

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https://www.mykeuken.com/2020/11/moist-carrot-cake.html

Lisa's Lemony Kitchen

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