Recipe: Delicious Very Moist Carrot Cake

Very Moist Carrot Cake.

Very Moist Carrot Cake You can have Very Moist Carrot Cake using 21 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Very Moist Carrot Cake

  1. Prepare 1 cup of sugar.
  2. You need 1 cup of brown sugar.
  3. Prepare 4 of eggs.
  4. It’s 1 teaspoon of vanilla.
  5. You need 1 1/2 teaspoon of baking powder.
  6. You need 1 teaspoon of baking soda.
  7. Prepare 1 teaspoon of salt.
  8. It’s 3 cups of flour.
  9. Prepare 3 cups of grated carrots.
  10. Prepare 1 cup of buttermilk.
  11. You need 1 1/4 cup of vegetable oil.
  12. Prepare 3/4 cup of chopped walnuts.
  13. You need 1/2 cup of raisin.
  14. You need 1 tablespoon of cinnamon.
  15. You need of Cream Cheese Frosting:.
  16. You need 142 g of unsalted butter, room temperature.
  17. Prepare 380 g of cing sugar.
  18. Prepare 1 1/2 teaspoon of Vanilla extract.
  19. Prepare 1/4 teaspoon of salt.
  20. It’s 450 g of cold cream cheese.
  21. You need 2 tablespoon of sour cream.

Very Moist Carrot Cake instructions

  1. Preheat oven 180 degree celsius. Coat the bundt cake with nonstick spray. Set aside..
  2. 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..
  3. Add in the cinnamon, baking powder, baking soda, and salt and continue mixing for 30 seconds, scraping the sides of the bowl as necessary..
  4. Mix in the flour until just combined. Add in the carrots, walnuts, and raisins and stir until evenly incorporated..
  5. Pour batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted int he center comes out clean..
  6. Allow to cool completely..
  7. 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..
  8. 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..
  9. 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..
  10. 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..

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