Super Moist Carrot cake with silky smooth cream cheese frosting- What more can you ask for in a dessert! This has been my family’s go to recipe for years and I’m so happy to be able to share it with you guys 🙂
I had leftover carrots from a Creamy Beef Stew dish I made few days ago so you can imagine the bunch of carrots staring at me in the fridge.
Sometimes I do clean outs, sometimes I don’t depending on situation but this time round I was severely craving some GOOD carrot cake and I remembered the last time I made this cake, it was gone in seconds. So yup!! A carrot cake was born last weekend and as usual, it was quite the crowd pleaser.
I added pineapple bits to mine. It’s optional but I like that extra bite and tanginess to it. I alternate between using fresh pineapples and canned pineapples. If you’re lazy to go through the hassle of buying fresh pineapples, skinning and cutting them, just use the can ones. Not such a big difference I feel.
Walnuts are optional but adding them gives the cake extra crunch and nuttiness. What I cannot miss out in my carrot cake is cinnamon. It will be a disaster without it. I’m not sure about you but I love love cinnamon and spice cakes. Snickerdoodles are one of my all time favorite cookie.
If you have not attempted to bake your own Carrot Cake or worse still – eaten one, make this a commitment to try out the recipe below. I assure you there are no rooms for regret. It’s SO FLUFFY and moist even after a few days.
I baked this loaf cake in my new Wilshire Silicon baking pan that I bought while holidaying in Australia. It has got to be one of my best buys because firstly, it’s light and secondly, it’s PINK. Obsession for all things Pink. I know I Know.
Delicious Moist Carrot Cake with Silky Smooth Cream Cheese Frosting
- 1 1/2 Cups cake flour
- 1/4 tsp salt
- 1 tsp Baking powder
- 1/4 tsp Baking Soda
- 1 1/2 tsp Cinnamon
- 1/2 cup Castor Sugar
- 1/2 cup Brown Sugar
- 3 Eggs
- 3/4 cups Oil
- 1 3/4 cups grated carrots or 220g
- 1/4 cups Walnut chopped ( optional)
- 1/3 cups Pineapple diced and cut into small pieces
- 150 g Cream cheese
- 75 g Unsalted butter
- 1 Cup Icing Sugar to taste
- 1/4 Cup Milk
Preheat Oven to 175Deg Celcius
Sift Cake flour, baking powder, baking soda, cinnamon in a bowl
Beat Eggs with Castor sugar, brown sugar until light and fluffy ( Ard 5-8 mins)
Slowly drizzle in oil and beat until combined
Fold in flour
Fold in carrots, Walnuts and Pineapple slices until just combined. Do not overfold
Pour batter into prepared tin and bake for 1- 1hr10mins. Check at the 45mins mark.
When a toothpick inserted into the middle comes out clean, remove the cake from the oven and let cool completely before frosting.
Mix all ingredients until smooth
Add more icing sugar for a sweeter frosting or more milk if you want a thinner frosting.
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These cakes might get you excited as well!!