This recipe for easy and moist carrot cake with cream cheese frosting is the only one you'll ever need!
|For the cake:|
|All purpose flour||2 2/3 Cup (42.67 tbs) ((335g))|
|Baking powder||1 1/2 Teaspoon|
|Baking soda||1 1/2 Teaspoon|
|Cinnamon||1 1/2 Teaspoon|
|All spice||1/2 Teaspoon|
|Shredded carrots||4 Cup (64 tbs) ((roughly 6|
|Lemon juice||1/4 Cup (4 tbs) ((50 ml))|
|Granulated sugar||2 Cup (32 tbs) ((200g))|
|Oil||1 1/4 Cup (20 tbs) ((300ml, such as canola or vegetable))|
|Vanilla extract||1 1/2 Teaspoon|
|Walnuts/Pecan||1 Cup (16 tbs) , chopped finely|
|Chocolate chips||1 Cup (16 tbs) ((optional))|
|Raisin||1/2 Cup (8 tbs) ((optional))|
|Desiccated coconut||1/2 Cup (8 tbs)|
|For the frosting:|
|Butter||1/4 Cup (4 tbs) , softened|
|Cream cheese||4 Ounce ((115g, at room temperature))|
|Confectioners sugar||2 Cup (32 tbs) ((icing))|
|Lime juice/Lemon juice||1 Tablespoon|
|Vanilla extract||1 Teaspoon|
|For the topping:|
|Walnuts||1/2 Cup (8 tbs) , chopped finely|
1.Preheat oven to 350F.
2.Grease baking pan with butter and dust with flour. Set aside.
3.In a bowl, combine flour, baking powder, salt, baking soda, cinnamon, allspice and nutmeg. Mix well to combine.
4.In another bowl, combine carrots, lemon juice and set aside.
5.In a large bowl, whisk together sugar, oil, eggs and vanilla until smooth.
6.Add flour mixture and stir to combine.
7.Fold in carrot mixture, nuts and other optional ingredients.
8.Pour into prepared pan and pop into oven.
9.Bake for 45-60 minutes and once done, allow to cool completely.
10.For frosting, combine butter, cream cheese, vanilla, lemon juice and blend well.
11.Gradually add confectioners sugar and beat until smooth or until soft peaks.
12.Frost the cake as shown in the video and garnish as desired.
13.Serve and enjoy!