Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, very moist carrot cake. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Very Moist Carrot Cake is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Very Moist Carrot Cake is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have very moist carrot cake using 21 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Very Moist Carrot Cake:
- Take sugar
- Take brown sugar
- Make ready eggs
- Get vanilla
- Make ready baking powder
- Make ready baking soda
- Get salt
- Get flour
- Get grated carrots
- Take buttermilk
- Make ready vegetable oil
- Get chopped walnuts
- Take raisin
- Take cinnamon
- Take Cream Cheese Frosting:
- Take unsalted butter, room temperature
- Get cing sugar
- Make ready Vanilla extract
- Take salt
- Get cold cream cheese
- Take sour cream
Steps to make Very Moist Carrot Cake:
- 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.
So that’s going to wrap it up for this special food very moist carrot cake recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
