Tasty Moist Carrot Cake Recipe
Tasty Moist Carrot Cake recipe. A favorite oven bake with crushed pineapple, desiccated coconut. With fluffy cream cheese frosting.
- Prep Time: 20 min
- Cook Time: 35 min
- Total Time: 55 min
- Category: Cakes, desserts
- Method: Oven Baking
- Cuisine: South african
Ingredients
Scale
- 2 1/2 Cups of flour
- 1 1/2 tsp of baking soda
- 1 1/4 tsp of baking powder
- 2 tsp of cinnamon
- 1/2 tsp of Himalayan Salt
- 2 cups of sugar(coconut sugar)
- 4 large organic eggs
- 1 cup of olive oil
- 1 tsp of vanilla essence
- 2 cups of grated fresh carrots
- 3/4 cup of desiccated coconut
- 18 oz can of crushed pineapple (drain the juice)
- Optional add in is 3/4 cup of pecan nuts
- CREAM CHEESE FROSTING
- 8 oz of cream cheese (room temperature)
- 1/2 cup of unsalted soft butter
- 2 cups of castor or powdered sugar (melts easier)
- 1 tsp of vanilla essence
Instructions
- Preheat oven to 180 Deg.C (350 Deg. F)
- Grease and line the cake pans with wax proof paper.
- In a mixing bowl mix the sugar eggs oil and vanilla essence until smooth and sugar has been dissolved. Or until its all blended and a light color.
- Wisk together for seconds the flour baking soda and baking powder cinnamon and salt.
- Slowly add the dry ingredients and the wet ingredients on a medium speed on the mixer until moist and then add the crushed pineapple and coconut.
- Mix altogether.
- Bake for 35 minutes until done.
- Cool on the cooling rack before you take out of the pans. 15 min.(otherwise it will break up)
- Then cool the removed baked carrot cake on the cooling rack until completely cool before icing.
- TO MAKE THE CREAM CHEESE FROSTING
- Mix all the cream cheese until smooth and then add in slowly the powdered sugar and butter and vanilla essence.
- Mix until a good consistency has been achieved. Leave to cool in the fridge if needed.
Notes
Optional to use pecan nuts in the ingredients.
Find it online: https://www.fillmyrecipebook.com/tasty-moist-carrot-cake/