It’s hard to find a cake that I truly dislike. Or put it simply- it’s hard to decide on a favorite! There are so many nice cakes out there that picking top 5 is practically impossible.
Carrot cake is one of my all-time favourite. Though not 1st on my list but it made it to my top 10. This recipe I’m sharing is moist with every bite. The inclusion of pineapples, carrots and oil makes the cake extremely moist even after a few days. Couple that with a little tangy cream cheese to make the perfect tea time snack or breakfast.
Feel free to cut back on the cinnamon if you’re not a fan but for mine, I usually spam them.
Moist Carrot Cake (Makes a cute 5" round tin for small parties)
-2/3 cup castor sugar
- 1/3 cup + 1/8 cup oil
- 1 egg, RT
- 1/3 tsp vanilla extract
- 1 cup all purpose flour
- 2/3 tsp ground cinnamon
-1/8 tsp nutmeg
-2/3 tsp baking soda
- 1/4 tsp salt
- 1/3 cup chopped walnuts
-50g grated carrots
- 1/4 cup canned or fresh pineapple , diced and squeezed dry
Cream Cheese Frosting Ingredients
150g Phil cream cheese, cubed and softened at RT
75g unsalted butter, rt
1 tsp vanilla Essence
2/3 cup icing sugar, sifted
1/8 cup milk
1) Beat above ingredients until fluffy and well combined