Recipe of Super Moist Carrot Cake Quick





Delicious Coffee Cake, fresh and tasty.

Super Moist Carrot Cake.

Super Moist Carrot Cake

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Alright, don't linger, let's task this super moist carrot cake menu with 20 components which are absolutely easy to acquire, and we have to process them at the very least through 9 measures. You should invest a while on this, so the resulting food could be perfect.

Composition Super Moist Carrot Cake:

  1. You need 3 of eggs room temperature.
  2. You need 3/4 cup of buttermilk.
  3. Give 3/4 cup - coconut oil.
  4. Need 1,5 cup of white sugar (less sweet:1 1/8 cup).
  5. Give 2 tsp of vanilla extract.
  6. Prepare 2 tsp of ground cinnamon.
  7. Require 1/4 tsp for ground nutmeg.
  8. Provide 1/4 tsp for salt.
  9. You need 2 cups for all purpose flour (250 gr).
  10. Provide 2 tsp of baking soda.
  11. Need 2 cups for shredded carrot (small shredded).
  12. Give 3/4 cup of desiccated coconut.
  13. Provide 1 cup chopped walnut.
  14. Prepare 226 gr - canned crushed pineapple (I donโ€™t use the syrup). From canned pineapple chunks, i chopped to smaller size as I cannot find canned crushed pineapple.
  15. Need of Cream Cheese Frosting.
  16. Need 1 (250 gr) Philadelphia Cream Cheese.
  17. Require 115 gr unsalted butter.
  18. Require 3/4 cup of icing sugar (original recipe is 2 cups but i like it not too sweet) sifted.
  19. Prepare 1 tsp vanilla extract.
  20. Need Lemon juice/zest (optional).





Super Moist Carrot Cake step by step:

  1. Preheat oven 175 celcius. Grease and flour 2 8โ€ round pan.
  2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside..
  3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
  4. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple.
  5. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well..
  6. Divide the batter into 2 portions. Pour each portion into prepared pan, and bake at 350 degrees F (175 degrees C) for 45 minutes. Check with toothpick..
  7. Allow the cake to cool before assembling the cake with cream cheese frosting.
  8. For cream cheese frosting: beat cream cheese and butter with mixer until creamy. Mix in the vanilla extract and the icing sugar gradually. Add lemon ๐Ÿ‹ juice/zest if using. Tips: if the frosting is too sweet, lemon juice will balance the sweetness and add a nice flavour too..
  9. Assemble the cake: take half of the frosting, spread it on 1 cooled cake. Put another cake on top and spread the remaining frosting all over the cake. Keep in the fridge for few hours before serving.

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