Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, moist carrot cake. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Moist Carrot Cake is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Moist Carrot Cake is something that I’ve loved my whole life. They are fine and they look wonderful.
You will love this incredibly moist and easy carrot cake recipe with ultra-creamy cream cheese frosting. It's effortless to make and tastes incredible. Just read all the rave reviews!
To get started with this particular recipe, we must first prepare a few components. You can cook moist carrot cake using 15 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Moist Carrot Cake:
- Get 100 grams net weight Carrots
- Get 1 medium Egg
- Take 30 grams Sugar (soft light brown is best)
- Make ready 1 dash Salt
- Make ready 1 tbsp Maple syrup or honey
- Make ready 1 tbsp each Vegetable oil ※heavy cream
- Make ready 1 tsp ※Rum
- Take 45 grams ◎Cake flour
- Prepare 15 grams ◎Whole wheat flour※
- Prepare 15 grams ◎Almond flour
- Prepare 1/2 tsp ◎Baking powder
- Take 1 refer to step 11 Icing (optional)
- Get 20 grams ☆Powdered sugar
- Make ready 1/2 tsp ☆Lemon juice
- Make ready 1 Dragées (optional)
I feel like carrot cake is a dessert most people tend to only make around Easter. SOFT CARROT CAKE RECIPE is the only one you need to be able to make a perfectly moist carrot cake. This moist carrot cake recipe has been a long time coming. In the past, whenever I was asked to make a carrot cake, I used a very traditional carrot cake recipe.
Steps to make Moist Carrot Cake:
- Peel and grate 100 g worth of a carrot. Preheat oven to 180℃.
- Combine ◎ ingredients and sift. (※You could use cake flour instead of whole wheat. Add spices if you prefer). Line the cups or pan with parchment paper.
- Beat eggs in a bowl. Add sugar, salt, maple syrup, vegetable oil, heavy cream, and rum (※use milk when serving to children) in that order. Mix with each addition.
- Add the grated carrots into the bowl.
- Then add the ◎ ingredients into the bowl. Using a rubber spatula, mix together using gentle cutting motions.
- Pour the batter into the cups or pan. Transfer to a baking tray and bake for 30 minutes in a preheated oven.
- Cool on a cake rack. (You could also wrap them with plastic wrap, put into freeze-safe ziplock bags, and keep in the freezer for later.)
- Mix all ☆ ingredients for the icing. If you want the icing to harden quickly, reduce the amount of lemon juice.
- When the cakes are completely cooled down, pour the icing over them. Sprinkle on some dragées if you wish. Leave the icing to harden, and they're done.
- Note: Here's the carrot I used. Since I had nothing else to compare it to, I placed an 80 g container of parmesan cheese. This size was just about 100 g net weight.
- Note: The sweetness of the batter is reduced to balance out the sweetness of the icing. If you're not making the icing, increase the sugar in the batter to 40 g. It will only by subtly sweet if you use 30 g, so it's up to you.
Why this Moist Carrot Cake recipe works. The carrots are shredded with a grater so they are finer in texture as opposed to using a mandoline. Greek yogurt is used to help keep the cake moist. This truly is the best carrot cake recipe! It's perfectly moist and delicious, made with lots of fresh carrots, and topped with the most heavenly cream cheese frosting.
So that is going to wrap it up for this special food moist carrot cake recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
