The Ultimate Carrot Cake Recipe

It’s easter! The perfect occasion for carrot cake. I love very moist cakes and so I always end up reverting to carrot cake.
Lexi loves it too and is always egg-static (I had to!) to bake, particularly when she can measure ingredients and lick the bowl afterwards.
What do you bake at Easter time?
The Ultimate Carrot Cake
2 cups all purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 1/2 tsp ground cinnamon
4 eggs
1 1/2 cups vegetable oil
2 cups white sugar
2 3/4 cups grated carrot
1 can crushed pineapple (drained)
3/4 cup chopped walnuts
1 cup flaked coconut (optional)
Preheat the oven to 165 degrees (celisius) and grease and flour your cake pan or get cupcake papers read.
Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, mix sugar, oil, and eggs.
Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut.
Pour into prepared pan.
Bake in the preheated oven for 35 to 40 minutes (20 minutes for cupcakes), or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool.
Cream Cheese Frosting
2 tubs cream cheese, softened
1/2 cup butter, softened
2 cups sifted icing sugar
1 tsp vanilla extract
In a medium bowl, cream together the cream cheese and butter until creamy.
Mix in the vanilla, then gradually stir in the icing sugar.
Store in the fridge after use.

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