How to Cook Delicious Very Moist Carrot Cake

Very Moist Carrot Cake. Lots of carrots make this the best carrot cake. I like to hand grate my carrots since I prefer the texture, but you can use your food processor or buy This carrot cake is indeed incredibly moist!! First time to make a carrot cake for my parents' anniversary today and my family can't stop raving.

Make scrumptious carrot cake at home with this easy recipe. Now what would carrot cake be without the iconic cream cheese frosting swirled on top? I went a little heavy handed on the cream cheese frosting because I love it so much paired with the spice carrot cake. You can have Very Moist Carrot Cake using 21 ingredients and 10 steps. Here is how you cook that.

Ingredients of Very Moist Carrot Cake

It's 1 cup of sugar.
Prepare 1 cup of brown sugar.
Prepare 4 of eggs.
You need 1 teaspoon of vanilla.
You need 1 1/2 teaspoon of baking powder.
It's 1 teaspoon of baking soda.
You need 1 teaspoon of salt.
You need 3 cups of flour.
You need 3 cups of grated carrots.
You need 1 cup of buttermilk.
It's 1 1/4 cup of vegetable oil.
You need 3/4 cup of chopped walnuts.
You need 1/2 cup of raisin.
It's 1 tablespoon of cinnamon.
You need of Cream Cheese Frosting:.
You need 142 g of unsalted butter, room temperature.
It's 380 g of cing sugar.
Prepare 1 1/2 teaspoon of Vanilla extract.
You need 1/4 teaspoon of salt.
It's 450 g of cold cream cheese.
Prepare 2 tablespoon of sour cream.

This super moist carrot cake recipe made from scratch is perfect for Easter or anytime of the year. Made with a can of crushed pineapple which makes it very moist, without adding a Should You Put Carrot Cake In The Fridge? Sorry the last clip while cutting the cake did not get recorded. You can see the cake slice in the thumbnail.

Very Moist Carrot Cake instructions

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

Bake a moist Carrot Cake complete with warm spices, raisins, chopped pecans, and a tangy cream cheese frosting. Loads of shredded carrots, raisins, and warm spices make this moist carrot cake the ultimate treat. It's easy to make and tastes amazing with silky cream cheese frosting. 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.