I never thought this strange CARROT CAKE ingredient would be the best thing ever
CARROT CAKE RECIPE: https://cakesbymk.com/recipe/moist-carrot-cake/
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If you’re looking for an incredibly moist carrot cake that is EXPLODING with flavour, then this recipe IS IT! Soft, spiced cake layers topped with a tart cream cheese frosting, you won’t be able to get enough of this cake!
CREAM CHEESE FROSTING: https://cakesbymk.com/recipe/t....he-best-cream-cheese
HOMEMADE CAKE RELEASE: https://cakesbymk.com/recipe/h....omemade-cake-release
INGREDIENTS (I recommend using gram measurements):
Carrot Cake
- 2 cups (225 g) finely grated carrots - about 3 medium sized carrots
- 1 cup (190 g) crushed canned pineapple - with the liquid removed
- 2¼ cups (290 g) flour - regular all purpose (see note 1 on blog if you want to use cake flour)
- ¼ cup (30 g) cornstarch - also known as cornflour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2½ tsp cinnamon - ground
- 1¾ tsp ginger - ground/powdered
- ¼ tsp cloves - ground
- ½ tsp nutmeg - ground
- 1½ cups (300 g) soft brown sugar - firmly packed (see note 2 on blog)
- 3 large eggs - room temperature
- 1 cup (200 g) unflavoured vegetable oil - I use canola
- 3 tsp vanilla essence/extract
- ½ cup (110 g) yoghurt - unsweetened, regular not Greek (low fat Greek yoghurt is okay). Room temperature.
- 1 cup (100 g) pecans or walnuts - coarsely chopped. I like to use both so I use 1/2 a cup of each.
Bake at 160 °C (320°F) with the fan on for 35 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Cream Cheese Buttercream
- 1 cup (225 g) unsalted butter - room temp
- 4½ cups (570 g) icing/confectioners sugar - use more for a thicker frosting (see note 1 on blog)
- 1½ cups (335 g) cream cheese - cold, firm type (see note 2 on blog)
- 1½ tsp vanilla essence/extract
- 1½ tbsp lemon juice - must be fresh
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