Moist and Beautiful Carrot Cake. 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. This is my favorite recipe for carrot cake!
Carrot cake, like banana bread, tastes best the next day after the flavors have settled and have gotten friendly with one another. I can only imagine it would taste even more beautiful than it does without. This moist carrot cake recipe I'm sharing with you today is one of my grandma Barb's most requested carrot cake recipes. You can cook Moist and Beautiful Carrot Cake using 11 ingredients and 10 steps. Here is how you cook it.
Ingredients of Moist and Beautiful Carrot Cake
- It’s 120 grams of Carrot.
- It’s 2 of Eggs.
- It’s 100 ml of , or 80 ml for a low-fat version Vegetable oil.
- Prepare 100 of grams, or 80 grams for a low-sugar version Light brown sugar (or white sugar).
- Prepare 70 grams of Cake flour.
- It’s 85 grams of Almond powder.
- You need 1 tsp of Baking powder.
- You need 1 tsp of Cinnamon.
- You need 1 of to 2 tablespoons Your choice of liqueur.
- It’s 1 pinch of Salt.
- You need 1 dash of Sliced almonds for decoration.
She gave this to me a long This carrot cake recipe is loaded with CARROTS!!! It gives the cake such a great texture and beautifully natural. Bake a moist Carrot Cake complete with warm spices, raisins, chopped pecans, and a tangy cream cheese frosting. It's the best ever carrot cake recipe!
Moist and Beautiful Carrot Cake instructions
- Peel and grate the carrot..
- Combine the vegetable oil, light brown sugar, and egg in a bowl, and mix..
- Whisk until it becomes pale and creamy..
- Sift the flour, baking powder, and cinnamon into the mixture..
- Next, sift in the almond powder..
- Lightly squeeze out the liquid from the grated carrot, add the carrot, a little salt, and your choice of liqueur to the mixture, and mix well..
- I squeezed out about 50 ml of carrot juice; this amount may depend upon the variety of carrot. This is approximate..
- Line a pound cake pan with parchment paper, pour in the batter, then sprinkle on sliced almonds for decoration..
- Bake for 35 to 40 minutes in an oven at 170℃. It's done when a skewer inserted into the middle comes out clean..
- Slice it up and serve when it cools..
I've shared the ultimate pineapple carrot cake before and today's version is just as moist and flavorful. There are more carrots in today's cake and. Keywords: best carrot cake, carrot cake recipe, easter dessert recipe, low fat carrot cake, moist carrot cake. Personally I thought the frosting needed sweetened up a bit. Next time I'll use Truvia to cut down on calories while sweetening it.
